Savoury muffins
Savoury muffins are a nutritious and flavourful snack made with carrots, zucchini, and parmesan cheese. They're easy to prepare and perfect for any meal or as a standalone treat.
Cook time 25 min
Prep time 10 min
Ingredients:
1 cup carrots1 zucchini
1.50 cups all-purpose white wheat flour
2 tbsp baking powder
1 cup grated parmesan cheese
2 eggs
1/3 cup olive oil
1/2 cup milk (1% fat)
Savoury muffins are a delightful twist on traditional sweet muffins, offering a flavorful and nutritious option that can be enjoyed at any time of day. Packed with the goodness of carrots, zucchini, and parmesan cheese, these muffins make a perfect snack or accompaniment to your meals.
Instructions:
- Preheat your oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven.
- Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Peel and grate the carrots. Set aside.
- Wash, trim the ends, and grate the zucchini. If it has excess moisture, place the grated zucchini in a clean kitchen towel and squeeze to remove the excess water. Set aside.
- In a large mixing bowl, combine the flour and baking powder. Mix well to ensure the baking powder is evenly distributed.
- In a separate bowl, lightly beat the eggs. Add the olive oil and milk, stirring until well combined.
- Make a well in the center of the dry ingredients. Pour in the eggs, olive oil, and milk mixture. Stir gently to combine.
- Add the grated carrots, grated zucchini, and grated parmesan cheese to the mixture. Fold gently until just combined. Be careful not to over-mix, as this can make the muffins tough.
- Evenly divide the batter among the prepared muffin cups. Fill each cup about 2/3 to 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy the savoury muffins warm or at room temperature. They make a great snack or a side for soups and salads.
These savoury muffins are not only delicious but also versatile. Whether you enjoy them warm out of the oven or as a quick snack on the go, they are sure to become a favorite. Try experimenting with different vegetables and cheeses to create your own unique version.
Savoury muffins FAQ:
Bake the savoury muffins in a preheated oven at 375°F (190°C) for 20-25 minutes. They are done when a toothpick inserted into the center comes out clean and the tops are golden brown.
This recipe is intended for a standard 12-cup muffin tin. Ensure that you fill each cup about 2/3 to 3/4 full to allow for rising.
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in denser muffins. Adjust the liquids slightly if necessary to achieve the desired consistency.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
If you need a substitute for parmesan cheese, you can use grated Pecorino Romano or any hard cheese like aged cheddar. Nutritional yeast is also a good dairy-free alternative.
Tips:
- Grate the carrots and zucchini finely to ensure even distribution throughout the muffins.
- Squeeze out excess moisture from the grated zucchini to avoid soggy muffins.
- Feel free to add herbs like rosemary or thyme to enhance the flavor.
- Use silicone muffin cups or line your muffin tray with paper liners to prevent sticking.
- Let the muffins cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Nutrition per serving
10 ServingsCalories 130kcal
Protein 7g
Carbohydrates 18g
Fiber 1.10g
Sugar 1.74g
Fat 12g
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