Preheat oven to 350 degrees Fahrenheit.
Prepare your muffin pan by greasing it well with vegetable oil. Set aside.
1 tbsp (15 mL) vegetable oil
In a medium size bowl whisk the eggs well until they are light and frothy.
6 large eggs
Next add the rest of the ingredients to the eggs and mix well to combine. Use either a whisk or a fork to do this.
⅓ cup (80 mL) whole milk, ½ tsp baking powder, ¼ tsp salt, ¼ tsp pepper, ¼ tsp dry oregano, 1 cup (135 grams) grated zucchini, packed, ⅓ cup (40 grams) crumbled feta, 1 tbsp chopped chives, 4 basil leaves
Divide the egg zucchini mixture evenly among 8 regular sized muffin cups.
Place the muffin tray on top of a baking tray (to catch any drips) and bake in the middle rack of your oven for 25 to 30 minutes until the muffins are set and the top of your egg zucchini muffins are browned.
Enjoy!
Notes
Any liquid dairy works well in this recipe so you can choose to use either cream, low fat milk or even non-dairy milk.
Substitute the feta for any hard or semi-hard cheese you like.
Egg zucchini muffins keep very well in the refrigerator, needing only a quick reheat in the microwave to be enjoyed the next day. They also freeze well.
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