Prep Information
Prep Time
15 minutes
Cook Time
20 minutes
Serves
6-12 people
Includes
Ingredients
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 1 cup cheddar cheese, grated
- 1/2 cup milk
- 1/4 cup plain Greek yogurt
- 1/4 cup Koroneiki EVOO
- 2 eggs
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place the grated zucchini and grated carrots in a clean dish towel. Squeeze all the juice out. (The juice can be used in smoothies or pasta sauces.)
- Put the zucchini and carrots in a large mixing bowl and add the peas and corn. Add the cheese, milk, yogurt, Koroneiki Extra Virgin Olive Oil, and egg and stir until combined.
- Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. (Don't over-mix. The mixture should be lumpy, thick and look very messy
- Spray a 12 hole muffin tin with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 minutes. Every oven is different, so use a skewer to test your muffins a couple of minutes before the end of the bake time. If the skewer is clean, your muffins are ready.