Zucchini, Parmesan & Basil Muffins
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.
Ingredients 14
vegetable oil, for greasing, optional
150 g plain flour
150 g wholemeal plain flour
1 tbsp baking powder
1⁄2 tsp salt
70 g parmesan cheese, finely grated
65 g vintage cheddar cheese, coarsely grated
1⁄4 cup basil leaves, chopped
185 ml buttermilk
80 ml light olive oil
2 eggs, at room temperature
2 zucchini (courgettes), about 100 g each, coarsely grated
40 g pine nuts, to scatter
cayenne pepper, to sprinkle
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Method 4
Preheat the oven to 190°C (375°F) or 170°C (325°F) fan-forced. Line a 12-hole 80 ml (2½ fl oz/1/3 cup) capacity muffin tin with paper cases or grease with a little vegetable oil.
Sift together the , , and into a large bowl, returning any husks left in the sieve to the bowl. Season well with pepper and then gently stir in the , , and . Make a well in the centre.
Use a fork to whisk together the , , and in a bowl. Add the 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 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.
BakeClub's tips
These muffins are best eaten on 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.
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Notes
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