Savory Muffins

These Savory Muffins are a pure delight!! This is one of my very first recipes and I thought now is the perfect time to share it. Why? Because they are so versatile for this time of the year. These muffins are a great breakfast option, they are great as a side with a soup for lunch, or with a salad. They also last ages (I said 4 days in the recipe to be safe, but mine kept 7) when kept in an airtight container in the fridge. They have a bit of a bread texture and I honestly find them devine 🥰.

I developed this recipe after we had some “greek bread” from a bakery. It contained jalapenos, olives, and feta. I decided to create a gluten-free version and as you may know by now, I am always a fan of adding a bit more vegetables to any dish – especially, if you hardly taste it. If I am being honest – I have to admit that I almost forgot how good these Savory Muffins were. I did the shoot quite late one evening and I may or may have not ended up with eating so much that I had to cut my shoot short 🙈. This has never happened to me before!!

Why are these Savory Muffins good for you?

Gluten-free Flour Blend

As you know, I aim to keep all of the recipes on this blog gluten-free. Whereas I am personally not entirely gluten-free, I know that Gluten can be a tricky one. Some people cannot tolerate Gluten at all or are highly sensitive to it. But really, what is Gluten? Gluten is a family of proteins found in grains. A lot of people quote wheat as the main “culprit” (if one can call it that) but it is also in spelt, rye, barley, and kamut. When we eat Gluten, one of the families of proteins found in Gluten is seen as “harmful” and our body starts to produce antibodies as a defense mechanism. These antibodies can also attack our own body and some good-for-us enzymes, which can cause micro-tears in our gut lining. This, ultimately, can mean that your gut is (literally) leaking into your bloodstream.

Everyone reacts the same way to gluten, but some people can repair said damage quicker than others (and thereby are more tolerant of it). One of the reasons why I keep this blog gluten-free is that if your health is challenged, your body usually cannot repair itself as easily. You also want it to be in an optimal condition to absorb nutrients in order to aid the healing process. If you do feel that you have a gluten-sensitivity I recommend cutting it out completely for at least 2 weeks (if not longer) to see whether you feel an improvement.

Zucchini / Courgette

Anyone who knows me knows that I was not on good terms with this vegetable for a long time. I think I said this before, but my mother always told me it tasted of “nothing”. I still do not believe that is the case but I am enjoying it nowadays a lot more than ever before. Also, in this dish, the flavor genuinely melts into the background 😂. That does not make it any less nutritious though. Technically considered a fruit and not a vegetable, zucchinis come in many different colors – from yellow to shades of green. Zucchinis are high (amongst others) in Vitamin A, C, K, Potassium and Magnesium. They also contain a range of antioxidants that may benefit your eyes, skin, and heart.

Garlic

I have not raved about Garlic in a while, so I thought I would revisit that love and remind you all of it 🥰. Garlic is not only super fragrant and an amazing addition to most dishes to provide great flavor (unless you are my grandmother who absolutely hates the smell of garlic with a very deep passion), but also known for its many medicinal benefits. Garlic’s compounds are known to fight off colds and the flu by boosting the immune system. It has also been shown to significantly decrease blood pressure when taken as a supplement. Last but not least (because there are so, so many more!!), Garlic has been shown to reduce “bad” cholesterol in the blood, whereas not affecting the “good” cholesterol levels. Lowered “bad” cholesterol levels are also linked to a decreased risk of heart disease.

How can I adjust this recipe to my dietary requirements?

This recipe is gluten-free, nut-free, and vegetarian. If you want to make this recipe vegan, you can swap the eggs for flax eggs. Simply grind 2 tablespoons flax eggs in a small blender and mix with 6 tablespoons warm water. Stir and let sit for ten minutes whilst you are mixing everything else. You would also need to leave out the feta cheese. I recommend swapping in a bit more salt in order to not sacrifice taste. Due to the grain content in this recipe, this recipe is not suitable for the paleo lifestyle.

And there you have it for this week 🤗. I hope you enjoy this savory delight that can be used in such a versatile way!! Please feel free to leave me a comment below the recipe and/or let me know over on Instagram under @life_and_lemons_foodblog and with the #lifeandlemonsfoodblog.

Savory Muffins

5 from 1 vote

Recipe by Ann Robejsek Course: SnacksCuisine: EuropeanDifficulty: Easy

Servings

8

muffins

Prep time

25

minutes

Baking Time

30

minutes

These Savory Muffins are full of Greek spices, flavor, and deliciousness! They are a perfect morning snack or a tasty addition to a salad or soup.

Ingredients

• Dry Ingredients

• ½ cup (55 gr.) oats

• 1/2 cup (80 gr.) corn flour

• 1.5 tsp baking powder

• 1.5 tsp dried rosemary

• 1 tsp pepper

• 1 tsp salt
  

• Wet Ingredients

• 1 cup (190 gr.) zucchini / courgette, grated (about a medium-sized one)

• ½ cup (120 gr.) dried tomatoes (in oil)

• ¼ cup (40 gr.) olives

• 6 jalapeños medium heat)

• ½ cup (70 gr.) feta cheese, crumbled

• 2 eggs

• 1 – 2 garlic cloves, crushed

How to

• Pre-heat oven to 180 degrees (350 Fahrenheit) and grease muffin tins with a little bit of coconut oil
• In a small blender, blend ½ cup oats to form into flour. Mix the oat and corn flour, together with the other dry ingredients
• Finely grate the zucchini and place in a separate bowl. Slice the dried tomatoes, olives, and jalapeño and add to the bowl. Add the crumbled feta, eggs and crushed garlic, mix well. Add the dry ingredients to the wet ingredients and – again -mix well. Add mixture into muffin forms (makes about 8 muffins) and bake for 30 – 35 minutes
• Let cool. Muffin keep in an airtight container in the fridge for ca. 4 days. Enjoy!!