Savory Whole Wheat Zucchini Muffins with Feta, Parmesan, and Green Onions

(Makes 12 two-inch muffins; recipe created by Kalyn with inspiration from Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese.)


Ingredients:
2 cups (packed) grated zucchini
1/2 cup crumbled Feta
1/4 cup finely grated Parmesan
1/2 cup thinly sliced green onion
1/4 cup buttermilk
2 eggs
1 1/2 cups white whole wheat flour
1/4 cup Stevia in the Raw Granulated Sweetener, Splenda, or sugar (use Stevia or Splenda for South Beach Diet)
1 tsp. Spike Seasoning (or all type of all purpose seasoning that you like will work)
1 tsp. baking powder
1 tsp. baking soda

Instructions:
Preheat oven to 375F/190C. Spray Silicone 2-Inch Reusable Baking Cups with nonstick spray and place on baking sheet.

Use a food processor or the large side of a hand grater to grate a large zucchini. (The one I used was 12 inches long, but I had a little left over.) Measure 2 packed cups of grated zucchini; then put the zucchini inside a kitchen towel or white napkin and squeeze out as much liquid as you can. (There will be quite a bit of liquid.)

Put the squeezed zucchini into a medium-sized bowl and stir in the crumbled Feta, finely grated parmesan, and sliced green onions. Beat the buttermilk and eggs together and then add that to the zucchini mixture and stir to combine.

In a smaller bowl, mix together the white whole wheat flour, sweetener of your choice, Spike Seasoning (or other seasoning blend), baking powder, and baking soda. Mix the dry ingredients into the wet ingredients until all the flour is incorporated. (This is the hardest part of the recipe; be patient!)

Use a large spoon to fill baking cups so they are full but not overflowing, dividing the mixture among all the baking cups. (I used Silicone 2-Inch Reusable Baking Cups, so if you have a larger size you'll get less muffins and they may need a few minutes more cooking time. You can probably make these in other types of muffin pans as well, but I have not tried it.) Baked 45-50 minutes, or until muffins are nicely browned and firm. (I baked mine 50 minutes, and they were definitely getting brown on the bottom. I like the edges a bit crisp though, so I didn't care.)

Serve hot with butter or my favorite yogurt spread. These muffins will keep in the fridge for at least a week and can be reheated in the microwave for a few seconds. (I am guessing they will freeze well, but I haven't frozen any yet.)




This printable recipe from KalynsKitchen.com.