I’ve never made savoury muffins before. Muffins have always been sweet – blueberry, raspberry and even chocolate (but that was a while ago). So when I first tried savoury muffins they were mind-altering. They looked like a sweet muffin, were the size of a sweet muffin, but they weren’t a sweet muffin. So, what the eye saw, and the mouth tasted sent my brain into a bit of a spin. Once again, the introduction of new food, was all Georgia’s fault.
It took a couple of batches and a few changes to get my head around these zucchini muffins. Initially they started out more as a slice, which was very egg based. The problem was, I don’t really like eggs much, and the eggy-ness of the slice was just too much. Eggs are things I tend to avoid, I never make omelettes, and if I do eat eggs the yolk has to be really cooked – some of us would call it ‘dead’! Hard boiled is fine but it has to coated in pepper to mask the flavour, so what’s the point. So, the end result was more flour, less egg.
The other change I had to make was the paper cases I lined the muffin tin with. Admittedly all you need to do is grease the muffin holes and forget about paper cases. But I hate cleaning muffin tins, so to use one without lining it just wasn’t an option. Paper cases scream sweet muffins (in my opinion), so I lined the holes with squares of baking paper and suddenly it went from sweet to savoury.
What I love about zucchini muffins is they make a great alternative to sandwiches for lunch. We are constantly stuck in a ‘what’s for lunch?’ drama. If there are no leftovers, bread becomes the repetitive solution. While Georgia was home she’d whip up a batch of muffins with whatever was in the fridge. They take 10 minutes to throw together and 25 minutes to bake, so they really are an easy alternative. They also make great picnic food. Zucchini muffins are the new avocado and baguette!
This version of zucchini muffins includes walnuts because I like the crunch factor they add to the texture. If you don’t have any, leave them out. But to my mind the feta cheese is non-negotiable. That said, don’t hesitate to make them your own and use whatever bits of vegetables you have lying in the fridge – sweet potato, corn, and the last bit of fresh coriander that’s going to end in the bin in the next couple of days, all work really well. The one thing to remember is: don’t over mix the mixture if you want them light and fluffy.
These zucchini muffins are amazing. So amazing, I’ve made them, or a variation of them, at least once a week for the past 4 weeks. Give them a try. Enjoy!
- 1 medium zucchini, grated
- ½ small red capsicum, finely diced
- ½ cup walnuts, chopped
- 80 grams feta, crumbled
- 3 spring onions, thinly sliced
- 250 grams self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- pepper
- ¼ teaspoon chilli flakes
- 1 teaspoon ground cumin
- ¾ cup milk
- 1 egg
- ⅓ cup olive oil
- Preheat the oven to 180 degrees celsius. Lightly grease, or line with paper cases, a 6 or 12 hole muffin tin.
- In a small bowl, combine the egg, milk and olive oil. Set aside.
- Put the flour, baking powder, chilli flakes, ground cumin, salt and pepper into a large bowl and mix together using a balloon whisk.
- Add the zucchini, capsicum, walnut and crumbled feta and gently mix through until the ingredients are evenly combined.
- Make a well in the centre and add the milk mixture. Using a wooden spoon, stir until the ingredients are just combined. Take care not to over-mix. The batter should still look a little lumpy.
- Divide the mixture between the muffin cases. Bake for 20-25 minutes or until the muffins are golden brown and a skewer inserted into the centre of a muffin comes out clean.
- Cool in the tin for a few minutes before removing to a wire rack.
- Serve warm with tomato chutney.
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