Zucchini and Feta Muffins

At August 2, 2010
By megan
In Cornmeal, CSA Challenge, Feta Cheese, muffins, Savory Spice Shop, zucchini
2

Zucchini is in season, which means we’re getting zucchini as part of our CSA vegetables. What’s one to do with so much zucchini? I made some savory muffins.

Ingredients:

2 cups finely grated zucchini
3/4 cup feta cheese
1/4 small red onion, finely chopped and sauteed in a little butter for a few minutes to soften
1/8 cup heavy whipping cream
1/4 cup walnut oil
1/4 cup honey
2 eggs
1 cup yellow cornmeal
1 cup spelt flour
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 TB dried minced white onion (from Savory Spice Shop)
1 TB dehydrated garlic (also found at my favorite spice shop)
1 tsp baking soda
1/4 tsp baking powder
sea salt (I used Red Algae Hawaiian Kai Sea Salt from Savory Spice Shop)
Urfa Pepper (again, from Savory Spice Shop)

Preheat the oven to 350.

First, shred or grate the zucchini and wring out most of the extra liquid with either a clean dish cloth, cheesecloth, or fine metal sieve. Next, chop the onion and saute it a little until it softens.

Assemble all of the dry ingredient, except for the sea salt and pepper, and set aside.

In your stand mixer, pour the 1/8 cup of heavy cream, and with the wire whisk attachment on the highest speed, turn it into butter. Then switch to the paddle blade, add the walnut oil and honey, and mix well. Add the eggs next and beat well. Then add the feta cheese and sauteed onion. mix this well before adding the dry ingredients.

Pour the batter into a muffin pan and sprinkle the tops with sea salt and pepper. If you are not using the same sea salt and pepper that I used, substitute with a coarse sea salt and red pepper flakes. Bake for 20-30 minutes until a toothpick comes out clean.