Day two of the great Gourmet Garden Cook off / Blog off is here! Today I’ve decided to make a family favourite savoury muffin using the Gourmet Garden range of spices.
My regular readers will know I am a big fan of chia seeds and zucchini and good quality cheeses. This delightful muffin has all the above and more! Let me introduce you to the champion of savoury muffins, adapted from this recipe at Netplaces.
[ SERVES: 3 | TIME: 25 MIN | COST: <$3 ]
[ JOES’ RATING: 4.5 / 5 | MY RATING: 4.5 / 5 ]
1½ cup plain flour
1 cup wholemeal flour
1 cup buttermilk
1 cup zucchini, grated and drained
2 free ranged eggs, beaten
½ cup cheese, grated
½ cup onions, diced finely
¼ cup chia seeds
¼ cup fresh parsley, shredded
¼ cup olive oil
1¼ tablespoon Gourmet Garden Chunky Garlic Paste
1 teaspoon Gourmet Garden Thyme Paste
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon black pepper
- Preheat oven to 180°C. Grate the zucchini and squeeze it well to remove all the fluids from the pulp. Chop the onion finely and shred the parsley.
- In a frying pan, sauté the onions and garlic in a little olive oil until caramelising. Remove from heat and allow to cool in a large mixing bowl for about 20 minutes.
- Once onion mixture is cool, add the oil, buttermilk, eggs and zucchini. Mix well.
- Add both types of flour, baking powder and soda, chia seeds, thyme, and parsley, mixing gently until all ingredients are incorporated. Add the cheese and pepper to the mix, gently mixing through.
- To a greased muffin tray, add batter until muffin cups are ¾ full. Bake for 20–25 minutes, or until muffins are golden brown and set. Remove from cups and serve immediately.
- These muffins can be eaten hot as a light lunch, cold as a snack, or as an accompaniment for a main meal such as a soup. Either way, they are delicious!
- We have discussed previously how wonderful chia seeds are for us. These muffins are an excellent way of incorporating more into our diet!
- These muffins will keep in an air tight container for a few days.
- These muffins are very savoury, and the use of Romano Pecorino Cheese really lifts this dish a lot. If you can’t get pecorino, try Parmesan for a similar taste and result.
- Diabetic Note: A medium size muffin is around 15 g of carbohydrates, so they are great for morning or afternoon tea snacks. Keep in mind that adding butter or other toppings will be yummy but naughty! Watch your serving sizes.
- Ethical Note 1: Ahh, how I love my local cheese maker cause this Pecorino rocks! As I mentioned last week, I chose to use free ranged goat cheeses and / or locally produced cheeses.
- Ethical Note 2: Zucchini is currently in season, and are cheap as chips at the farmers markets. Using seasonal and local produce is a great way of lowering your carbon footprint.
- Ethical Note 3: I’ve said it before and Ill say it again; free ranged eggs make a world of difference in terms of flavour and environmentally and ethical awareness. Where possible, insist on free ranged.
- Banana Chia Muffins (mizrhi.wordpress.com)
- Banana Crumbs Muffins with Chia seeds (momphotographer.wordpress.com)