Savory Whole Wheat Zucchini Muffins with Feta, and Parmesan

Ingredients

• 2 cups grated zucchini
• 1/2 cup crumbled Feta
• 1/4 cup finely grated Parmesan
• 1/2 cup thinly sliced green onion
• 1/4 cup buttermilk
• 2 eggs
• 1 1/2 cups white whole wheat flour
• 1/4 cup sweetener of your choice
• 1 tsp. Spike Seasoning
• 1 tsp. baking powder
• 1 tsp. baking soda

Directions

1. Heat the oven to 375F/190C. Coat Silicone 2-Inch Reusable Baking Cups with nonstick spray, then set them on a baking sheet.
2. Shred a large zucchini using a food processor or the coarse holes of a hand grater. The zucchini used here was 12 inches long, with a little extra left after measuring.
3. Pack the grated zucchini into a measuring cup until you have 2 packed cups. Transfer it to a kitchen towel or white napkin, then twist and press to remove as much moisture as possible. Expect plenty of liquid.
4. Move the drained zucchini to a medium bowl. Add the crumbled Feta, finely grated parmesan, and sliced green onions, then stir everything together.
5. Whisk the buttermilk with the eggs. Pour that mixture over the zucchini mixture and stir until combined.
6. In a smaller bowl, combine the white whole wheat flour, your chosen sweetener, Spike Seasoning or another seasoning blend, baking powder, and baking soda.
7. Add the dry mixture to the wet mixture and stir until no loose flour remains. This takes a little patience, so do not worry if it feels like the stiffest part of the recipe.
8. With a large spoon, portion the batter into the baking cups, filling them to the top without letting them spill over, and divide the batter evenly. Silicone 2-Inch Reusable Baking Cups were used here; larger cups will make fewer muffins and may require a few extra minutes in the oven. Other muffin pans may also work, though they were not tested here.
9. Bake for 45-50 minutes, until the muffins feel firm and are well browned. At 50 minutes, the bottoms will be quite browned; that gives the edges a slightly crisp finish.
10. Serve hot with butter or yogurt spread.
11. Store the muffins in the fridge for at least a week, and warm them in the microwave for a few seconds. They should freeze well, although that has not been tested here.