It’s almost my favorite season of the year – fall. I love the colder weather, the leaves changing, you name it. I also love that it’s soup season. I alway feel inspired to cook healthier recipes. So last night I made some Pork and Poblano Stew and these muffins to go along with it. It was just like having biscuits, except I secretly knew that these muffins were full of vegetables. They looked a little funny, but tasted delicious with a little scoop of butter.

Poll: Do you prefer to butter muffins/biscuits on top or cut it open and place it in the center? I prefer the center myself.

Zucchini Feta Muffins

(Adapted from Running to the Kitchen)

Makes 12 Muffins

What You Need:

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon black pepper

2 cups grated zucchini

1 cup crumbled feta cheese

1/2 cup milk

1/4 cup EVOO

2 eggs

4 tablespoons chopped fresh basil leaves

cooking spray

muffin pan

What To Do:

1. Preheat oven to 350 degrees

2. Combine all ingredients in a bowl or electric mixer. Blend well.

3. Scoop heaping tablespoons of mixture into a greased muffin pan.

4. Bake for 20 minutes.

5. Serve warm with butter