Prep 15min (+ 5min standing time)Bake 25min-30minMakes about 12
Savoury muffins are a great alternative to the sweet ones, especially when served as a snack or instead of bread alongside soup or salad. The zucchini in these makes them lovely and moist while adding substance.
- Vegetable oil, to grease (optional)
- 150g (1 cup) plain (all-purpose) flour
- 150g (1 cup) wholemeal plain (all-purpose) flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 70g (⅔ cup) finely grated parmesan cheese
- 65g (⅔ cup) coarsely grated vintage cheddar cheese
- ¼ cup chopped basil leaves
- 185ml (¾ cup) buttermilk
- 80ml (⅓ cup) light olive oil or sunflower oil
- 2 eggs, at room temperature
- 2 zucchini (courgettes), about 100g each, coarsely grated
- 40g (¼ cup) pine nuts, to scatter
- Cayenne pepper, to sprinkle
- Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole 80ml capacity muffin tin with paper cases or grease with a little vegetable oil.
- Sift together the flours, baking powder and salt into a large bowl, returning any husks left in the sieve to the bowl. Season well with pepper and then gently stir in the parmesan, cheddar and basil. Make a well in the centre.
- Use a fork to whisk together the buttermilk, olive oil and eggs in a bowl. Add the zucchini and mix to combine. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
- Spoon the mixture into the prepared muffin holes, dividing evenly. Scatter over the pine nuts and sprinkle with a little cayenne pepper. Bake in the preheated oven for 25–30 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
- These muffins are best eaten the day they are baked, however they freeze well – wrap individually in plastic wrap and then seal in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature.
Recipe and image from BakeClass by Anneka Manning (Murdoch Books).