I love savoury muffins, especially when they’re lovely and cheesy, served warm with lashings of butter.
It’s been a while since I’ve posted a savoury muffin recipe. I’ve posted plenty of recipes that are cooked in muffin-shaped tins, but not a bona fide savoury muffin recipe.
So, in honour of the new school year, here’s a muffin recipe that’s packed with veggies for fibre and vitamin C, and dairy for calcium and protein.
These muffins will freeze and defrost really well and have a strong and spongy texture. Send them to school with some veggie sticks for a well-rounded lunch.
150 g peeled and trimmed carrot (approximately 2)
150 g trimmed zucchini (approximately 1)
100 g tapioca flour
100 g sorghum flour
110 g brown rice flour
30 g baking powder
5 g psyllium husk
200 g grated cheese
130 g Greek yoghurt
125 ml oil
125 ml milk
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 12 cavities in a 125 ml (half cup) muffin tray.
In large bowl of an electric mixer, beat eggs on medium speed for 5 minutes.
In the meantime, grate the carrot and zucchini and add to the eggs.
Sift into the bowl the tapioca flour, sorghum flour, brown rice flour, baking powder and psyllium husk.
Add cheese, yoghurt, oil and milk.
Mix until combined.
Spoon mixture into muffin tray until cavities are almost full.
Bake for 30 minutes.