Savory Muffins

Have you ever tried savory muffins? Honestly, I maybe tried something like this once. My below recipe is a perfect example that treats don’t have to be unhealthy or full of sugar. These muffins are rich in fiber and are an excellent breakfast, lunch or dinner option. Cheesy and soft, gluten and wheat free. How amazing is that!?


Grated courgetti (2)

Buckwheat flour (300g)

Baking powder (0.5tsp)

Baking soda (0.5tsp)

Eggs (2)

Cured cheese (150g)

Nutmeg (0.5tsp)

Garlic powder (0.5tsp)

Unsalted butter, melted (50ml)

Grated cheddar (200g)

Pepper and salt


Grate courgetti and squeeze out as much liquid as possible. Preheat the oven to 180C. Grease muffin pan with butter or use muffin liners. In a large bowl mix flour, salt, pepper, baking powder, baking soda, nutmeg and garlic powder. In a separate bowl mix cured cheese, eggs and melted butter, add drained courgetti and grated cheese. Combine dry and liquid ingredients and divide into muffin pan slots. Bake for about 35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Once cooled, store for about 5 days or freeze for later.