Zucchini, Carrot & Feta Muffins

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 7 oz (200 g) zucchini
• 4 oz (120 g) carrot
• 4 large (200 g) eggs
• 3 1/2 oz (100 g) plain Greek yogurt, 0%
• 3 oz (80 g) oat flour
• 1 1/2 oz (45 g) flaxseed
• 1 tsp (4 g) baking powder
• 1 1/2 oz (40 g) scallions, sliced
• 2 tbsp (6 g) fresh dill
• 2 1/2 oz (70 g) feta

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 375°F (190°C); brush 10 cups of a 2 1/2-inch (6 cm) muffin pan with the olive oil.
2. Grate the zucchini and carrot, squeeze the zucchini hard in a towel.
3. Whisk the eggs with the yogurt, stir in the oat flour, flaxseed and baking powder, then the vegetables, sliced scallions, dill and crumbled feta.
4. Divide between the cups and bake 25 minutes, until risen, golden and a skewer comes out clean.
5. Cool 10 minutes in the pan. Two or three muffins a serving; four days boxed, three months frozen.