Savory Whole Wheat Zucchini Muffins with Feta, and Parmesan

Directions

Preheat oven to 375F/190C. Spray Silicone 2-Inch Reusable Baking Cups with nonstick spray and place on baking sheet. Use a food processor or the large side of a hand grater to grate a large zucchini. Measure 2 packed cups of grated zucchini; then put the zucchini inside a kitchen towel or white napkin and squeeze out as much liquid as you can. Put the squeezed zucchini into a medium-sized bowl and stir in the crumbled Feta, finely grated parmesan, and sliced green onions. Beat the buttermilk and eggs together and then add that to the zucchini mixture and stir to combine. In a smaller bowl, mix together the white whole wheat flour, sweetener of your choice, Spike Seasoning , baking powder, and baking soda. Mix the dry ingredients into the wet ingredients until all the flour is incorporated. Use a large spoon to fill baking cups so they are full but not overflowing, dividing the mixture among all the baking cups. Baked 45-50 minutes, or until muffins are nicely browned and firm. Serve hot with butter or my favorite yogurt spread. These muffins will keep in the fridge for at least a week and can be reheated in the microwave for a few seconds.