Savory Zuchinni Muffins!

Savoury courgette (zuchinni) muffins by Helen UK Screen Shot 2019-01-09 at 8.48.52 PM

The recipe below makes 6 muffins. When I make 6 savoury muffins, I usually make 6 sweet ones as well (see recipe in “Sweet treats” section) and freeze them. You will need a baking tin with 6 or 12 deep wells plus deep muffin paper cases.

These savoury muffins are great as a snack. I have one, split in half horizontally and spread with tahini, humus or almond cheese (see recipe to follow in “Snacks, beverages …” section) served with salad or pieces of raw veg.

If you make these with ghee made from salted butter, you won’t need to add any extra salt, but if you use unsalted butter to make your ghee, you may want to add a little salt.

1½ cups *chick pea flour, sifted
¾ tsp xanthan gum (optional)
2 tsp cream of tartar mixed with 1 tsp bicarbonate of soda, mixed together (or use 1 tsp gluten free, aluminium free baking powder, if you can get it)
¾ cup grated courgette (that’s approx. one small or half a large courgette)

3 dessertspoons soft ghee
2 TBSP olive oil
¼ cup water (approx. – maybe a little more)

1. Pre-heat the oven to Gas Mark 4/180 C/350 F
2. Sift the flour into a large mixing bowl.
3. Add cream of tarar/bicarb mix or baking powder and the xanthan gum (if using). Mix well.
4. Add grated courgette and mix.
5. Add the soft ghee, olive oil and ¼ cup water and mix.
6. Place paper cases in the individual wells of the muffin tin.
7. Spoon mixture into paper cases.
8. Bake in oven for 40-50 minutes (check them before this) or until a skewer comes out clean when inserted.


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