Vegetable, Feta and Sun-Dried Tomato Muffins

Savoury muffins are a bit of a crapshoot, I’ve come to realise. They’re either really good, or really… not. I need my savoury muffins the same as I need my sweet muffins: moist, flavourful, and with a good crumb. I don’t want dry, hard cakes with a bit of zucchini shoved in there. I want my muffin to be worth it!

The best thing about these muffins in that they tick all the boxes above, and are still relatively healthy. They come in at 130 calories per muffin, and within them lay an abundance of goodness. They’re pretty filling – they certainly meet the 3pm munchies head on, and could no doubt make for a damn fine light lunch, especially if you were to split them open and spread them with cottage cheese (and especially if, like me, you have a slight addiction to the stuff). They freeze amazingly well, and are incredibly easy to make, so for just 15 minutes of your Sunday, you can have a freezer of hunger-busters to get you through the work week.

Actually, they’re so easy, that I didn’t really make them at all – these are largely the work of my little apprentice, Miss 7. Obviously, I oversaw operation and did the lion’s share of the chopping, but like most  muffins, you add your wet ingredients to your dry ingredients, mix a little (but not too much!), stick them in the oven, and go about your merry way. Just the way cooking should be – maximum results for minimal heartache. And, just as they’re easy as can be, they’re incredibly forgiving and versatile – you can swap and change veggies, cheeses and flours to your heart’s content! However, I love them exactly the way they are presented here.

Serves 12

Ingredients

1 cup wholemeal self raising flour

60g butter, chopped

1 medium-large zucchini, grated

40g baby spinach, chopped

100g feta, crumbled

30g grated cheddar

80g sun-dried tomato, coarsely chopped

1 egg

125g milk

Method

  1. Preheat oven to 180, and line a 12-hole muffin pan with paper cases.
  2. Place flour and butter in a bowl. Use your fingertips to combine until mixture resembles coarse breadcrumbs.
  3. Add zucchini, cheeses, spinach and sun-dried tomatoes to the flour. Stir.
  4. Combine milk and egg, and lightly beat. Pour into mixture and stir gently until just combined. Do not overmix, or your muffins will become tough.
  5. Spoon mixture evenly into paper cases. Bake for 25 minutes, or until a skewer comes out clean. Cool on a wire rack.

 

 

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