A tasty mix up to sweet muffins which are also a good way to get your little ones to eat some vegetables, without the butter and sugar in traditional muffins. These savoury muffins are also school lunchbox friendly. I was really impressed with how the texture in these came out, they’re nice and fluffy!

Why they’re good for you

This is a great opportunity to get eat more vegetables, especially if you’re struggling to get to 5 serves a day! If you’re a muffin lover and traditionally go for the sweet kind, why not mix it up and opt for a savoury muffin to get more veg & they contain far less sugar and carbs than their sweet sister, with less than a teaspoon of sugar per muffin.

There is no butter in this recipe, instead I’ve swapped butter for greek yoghurt and extra virgin olive oil which brings the saturated fat right down and your heart is already saying thank you!

Wholemeal instead of white plain flour adds a tasty nuttiness and helps you get more B vitamins which is incredibly good for so many bodily functions and especially good for hormone health.

The seeds, vegetables & wholemeal flour get the fibre to a nice 3.3g per muffin which will have your little gut bugs happy!

Notes

I recommend using full fat yoghurt for a tastier flavour. Research has shown full fat yoghurt is good for us (in fact, it’s recommended over reduced fat yoghurt for women trying to fall pregnant!)
Danish feta is my absolutely favourite, but feel free to use any other type of feta
Make sure you squeeze the liquid out of the zucchini (possibly the most important step in this recipe) otherwise you will end up with soggy muffins!
Pepitas are also known as pumpkin seeds but feel free to mix it up with sunflower seeds, sliced almonds or whatever you have in your pantry
If you don’t have fresh basil, swap for 1-2 tsp dried or most herbs will work well here, thyme or parsley would be delish!
Store in the fridge & freeze after 3 days for a quick grab n’ go snack (microwave for 2-3 minutes to defrost)

If you make these sundried tomato, feta & zucchini savoury muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always respond. And, of course, don’t forget to tag me in your photos on instagram, seeing a photo of the recipes you have made is my fave & inspires me to make more!

Yield: 12

Author: Sarah Viney

Sun-dried Tomato, Zucchini, Basil & Feta Muffins

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

2C Wholemeal Plain Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2C Milk
1/2C Greek Yoghurt
1/4C Olive Oil
2 Eggs
1C Zucchini (grated)
1/2C Sun-dried Tomatoes (chopped)
100g Danish Feta (crumbled)
2-3 Tbsp Basil (sliced)
2 Tbsp Pepitas (optional)

Instructions

Preheat Oven to 180C/375F
In a bowl sift flour, baking powder, baking soda & salt together
Squeeze all the liquid out of the zucchini
In a separate bowl whisk together milk. yoghurt, oil & eggs until batter is smooth
Slowly add to the mixture, folding gently until just combined
Mix through zucchini, sun-dried tomatoes, feta & basil. Top with pepitas.
Spoon the mixture dividing among 12 muffin sections. Bake for 18-20 mins, until golden on top
Enjoy 2 muffins warm or cold, once cooled, freeze remaining until ready to eat

Nutrition Per Serve

Calories

195

Fat (grams)

9.3

Sat. Fat (grams)

2.6

Carbs (grams)

19.5

Fiber (grams)

3.3

Sugar (grams)

4.5

Protein (grams)

6.8

Sodium (milligrams)

340

Nutrition is per savoury muffin

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Sundried Tomato, Zucchini & Feta Muffins

Why they’re good for you

Notes