Zucchini, tomato and spinach muffins

These delicious Zucchini, Tomato, and Spinach Muffins are the perfect balance of savory flavors and wholesome ingredients. Packed with fresh vegetables and creamy feta cheese, they make for a nutritious snack or a quick breakfast option. Whether you're a seasoned baker or a kitchen novice, this easy-to-follow recipe will have you whipping up a batch of tasty muffins in no time.

Instructions:

Now that you've baked these Zucchini, Tomato, and Spinach Muffins, enjoy the delightful blend of textures and flavors. These muffins are not only tasty but also packed with nutrients, making them a perfect addition to your meal prep rotation. Share them with friends and family, or keep them for yourself as a healthy snack or meal on-the-go.

Zucchini, tomato and spinach muffins FAQ:

What is the baking time for zucchini, tomato, and spinach muffins?

Bake the muffins in a preheated oven at 375°F (190°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

How should I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to three months.

Can I substitute the self-raising flour with all-purpose flour?

Yes, you can use all-purpose flour instead of self-raising flour, but you'll need to add 1 to 2 teaspoons of baking powder to ensure proper rising.

What can I use instead of feta cheese?

If you don't have feta cheese, you can substitute it with goat cheese, ricotta, or even shredded cheddar cheese for a different flavor profile.

How do I know when the muffins are done baking?

The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. If it has wet batter on it, they need more time.

Tips:

- Grate the zucchini finely to ensure it blends well with the other ingredients and adds moisture to your muffins.

- Squeeze out any excess water from the grated zucchini with a kitchen towel to prevent the muffins from becoming too soggy.

- Use fresh spinach, but if you only have frozen spinach, make sure to thaw and drain it well before mixing.

- Crumble the feta cheese into small pieces to ensure an even distribution of cheesy goodness in every bite.

- For a fluffier texture, avoid overmixing the batter once you’ve added the flour.

- Grease your muffin tin or use paper liners to prevent the muffins from sticking.

- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.