Savoury muffins are the ultimate quick breakfast or healthy snack on the run and it is hard to stop at just one of these zucchini goats cheese muffins!
A have an awesome friend called Sara who is a savoury muffin connoisseur – she has one every time we go out for breakfast! She has some pretty set ideas about what makes a good savoury muffin: 1) Not too dry 2) The right amount of filling to flour ratio and 3) A good amount of cheese. These zucchini goats cheese muffins fit her criteria I think!
Zucchini in muffins helps make them nice and moist and packs in extra nutrition without compromising on texture. The zucchini goats cheese muffins have fresh dill and a generous amount of parmesan cheese which gives them a flavour kick.
I love to serve the zucchini goats cheese muffins warm with butter and a nice cup of tea. I often find it a challenge deciding what to make when I have friends with kids coming over as it is not always easy to get the balance right between sophisticated adult food and something kids won’t turn their nose up at! Zucchini goats cheese muffins seem to be a hit with adults and kids alike – my little girl scoffed hers down yesterday (and I may have had one or two…).
Unless you have a very good non-stick muffin tin I recommend using patty cases to line the tin. No matter how much you grease an old muffin tin some of the mixture will stick and it is not a fun job getting the tin cleaned afterwards!
Zucchini goats cheese muffins freeze well which is great when you want a quick snack. You can easily substitute the goats cheese for feta cheese if you prefer or you may like to add an additional gourmet item such as chopped olives or sun-dried tomatoes.
ZUCCHINI AND GOATS CHEESE MUFFINS
- 2 cups plain flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 egg
- 100 grams melted butter
- 1/2 cup sour cream
- 2/3 cup milk
- 1 cups zucchini grated (approx. 2 )
- 1 Tbsp chopped fresh dill
- 1/2 cup parmesan cheese grated plus extra for topping
- 100 grams 100g goats cheese crumbled
- <span></span>Preheat oven to 180 degrees.
- Grease a 12 hole muffin tin or line with patty cases.
- <span></span>Sift flour, baking powder and salt into a large bowl.
- In a separate small bowl whisk together egg, sour cream, milk and melted butter. Stir through grated zucchini, dill, parmesan and goats cheese.
- Carefully stir wet mixture into dry mixture.
- Place large spoonfuls of mixture into muffin tin to make 12 muffins. Top with extra parmesan cheese.
- Bake in oven for 20-25 minutes or until browned on top and when tested with a skewer it comes out clean.