Страница 99

Zucchini, Feta, and Dill Muffins

PAIR WITH

Persian Yogurt, Lentil, and Bulgur Soup with Browned Herb Butter

(PAGE 62)

Egg and Lemon Soup with Toasted Orzo and Kale

(PAGE 94)

Grated zucchini keeps these muffins moist, while salty feta cheese and dill give them a savory character. They’re perfect partners for Mediterranean soups like the yogurt and bulgur soup on

page 62

or the Greek egg and lemon soup with orzo pictured here (recipe on

page 94

). These muffins are on the small side, so I usually serve two per person

.

MAKES

12

MUFFINS

SERVES

6

ACTIVE TIME

15

MINUTES

TOTAL TIME

30

MINUTES

1

1

/

2

cups [210 g] all-purpose flour

2

1

/

4

tsp baking powder

3

/