Instructions
Follow the steps and taste along the way.
Prepare the zucchini and pan
Preheat the oven to 200 °C. Coarsely grate the zucchini, gather it in clean hands and squeeze out the excess water. Line an 8-cup muffin pan with paper liners.
Mix the dry ingredients
In a bowl, combine the cornmeal, all-purpose flour, baking powder, salt and ground black pepper so the baking powder is evenly distributed.
Prepare the wet mixture
In a second bowl, whisk the eggs with the kefir and olive oil. Stir in the lemon zest and chopped dill.
Finish the batter
Pour the wet mixture into the dry ingredients and stir briefly, just until no dry patches remain. Gently fold in the squeezed zucchini and crumbled feta. The batter will be thick and slightly lumpy; do not mix it until smooth.
Fill the pan
Divide the batter among the eight liners, filling each about three-quarters full. Level the tops with a spoon so the muffins bake evenly.
Bake and cool briefly
Bake at 200 °C for about 22 to 25 minutes, until the tops are golden and a skewer inserted into the center comes out without wet batter. Leave the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or completely cooled.
