Savoury Breakfast Muffins

Usually I’m a sweet muffin kind of gal, but when I came across this recipe, I thought- these would be perfect to whip up and keep in the fridge/freezer for an easy grab and go breakfast.

Although we are quarantined due to covid-19, I still find the mornings to be a little crazy. I have to get the kids dressed and print out all their school work for the day as they are doing remote learning with their school. Then, I have to act as an SK and grade 3 teacher all morning and afternoon with a thousand “Mommy, I need help” ringing through my ears…. so it can be a little stressful to say the least.

That is why these muffins are perfect. I can make them in advance and all I have to do it grab one and heat it up. I can even eat it while I help out the kids. So, if you feel me, make these muffins because you will have an easy breakfast worth gossiping about!

Savoury Breakfast Muffins

Yield: 18 muffins

INGREDIENTS:
1 large zucchini, grated and drained
1 red pepper, small dice
1 tbsp fresh dill
1/3 cup feta, crumbled
1 1/4 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
2 eggs
3 tbsp olive oil
1/2 cup milk
1/4 tsp salt

DIRECTIONS:
1. In a large bowl, whisk together flour, baking powder, baking soda, salt and garlic powder.
2. In a separate bowl, whisk together eggs, oil, milk and feta.
3. Mix the wet ingredients into the dry. Add in the zucchini, peppers and dill. Mix well.
4. Fill prepared muffin tins. Bake at 325 degress for 25 minutes or until cooked through. Enjoy!

*** Recipe adapted from @deliciouslittlekitchen