FoodSavory zucchini muffins: a veggie-packed breakfast delight

Savory zucchini muffins: a veggie-packed breakfast delight

Savory muffins are a fantastic way to enhance your breakfast experience. You can serve them with fried eggs or combine them with cottage cheese and fresh vegetables. These fluffy treats are also an excellent method for incorporating vegetables into kids' diets, especially for those who might not be keen on veggies in other forms. They also make a delightful party snack.

You can make muffins with or without flour.
You can make muffins with or without flour.
Images source: © Adobe Stock

For a twist, try making savory breakfast muffins without flour. Follow the recipe below and increase the number of eggs to 4; these will help bind the ingredients together. Flourless egg muffins offer a unique option for those following a gluten-free or high-protein diet. 

Suggestions for substitutes and additions

Customize the muffin recipe to suit your dietary needs. If you want to boost the protein content, consider using cottage cheese instead of yogurt. You can also substitute yellow cheese with brined cheese in a Balkan style, such as Greek feta or Bulgarian sirene. This substitution will increase protein content while reducing saturated fats. 

If you're looking to add a splash of color, incorporate diced red bell pepper and olives. For a meaty addition, toss in a few slices of ham or bacon, lightly fried in a pan.

Zucchini muffin recipe

Take the eggs and yogurt out of the refrigerator beforehand to bring them to room temperature.

Ingredients:

                      
  • 1 zucchini
  • 2 cups of flour
  • 1.5 teaspoons of baking powder
  • 3.5 oz of grated yellow cheese
  • 2 eggs
  • 7 oz of natural yogurt
  • 2 tablespoons of olive oil
  • 1 clove of garlic
  • 1 teaspoon of dried or freshly chopped basil
  • Salt and pepper to taste

Instructions:

            
  1. Wash the zucchini, dry it, and grate it with the skin on using a coarse grater. Sprinkle with salt and let it sit for 10 minutes.
  2. Sift the flour into a bowl and mix it with the baking powder.
  3. In a separate bowl, combine the squeezed zucchini with grated yellow cheese, eggs, natural yogurt, and olive oil.
  4. Add the flour and baking powder, press the garlic clove through a crusher, and add it along with a teaspoon of fresh or dried basil, a pinch of salt, and freshly ground pepper. Mix everything together with a large wooden spoon or a spatula.
  5. Spoon the mixture into silicone muffin molds and bake for 25 minutes at 390 degrees Fahrenheit.

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