Zucchini Muffins (whole wheat)

 

Savory muffins - fluffy and tasty, and perfect on the go (spark the lunches at work with a bit of the je ne sais quoi that they're usually lacking).

Again, super easy recipe [especially when there's a kid around to grate the zucchini ;)], quick and easy as (almost) always.

Preheat oven at 350F.

Line a 12 muffin tray with cupcake wrappers.

In a large bowl, mix together:

- 2 whole eggs

- 1/2 cup plain yogurt (such as Greek or Balkan)

- 1/2 cup olive oil

- 1/2 cup chopped fresh parsley 

- salt (to taste)

- condiments (to taste: I've used paprika, cayenne pepper, and a dash of garlic powder)

- 1 1/2 cup whole wheat flour

- 1 tsp baking powder

- ~1 1/5 cup grated zucchini (~ 1 medium zucchini)

Mix all the ingredients until just combined, divide the batter into the lined muffin cups and bake for ~ 55-60 minutes (toothpick test!).

Muffins taste even better on the second day - since all the flavors had all time in the world [well, not really, just overnight :)) ] to blend and mix together.