Sunday Muffins: Zucchini, Mushroom, Onion & Feta

Since I had bought these amazing portobello mushrooms, I was determined to make as many yummy things with them as possible (hence the stuffed mushrooms of Friday morning, and the Brunch Bake with mushrooms today)

We are HUGE fans of my savoury muffins, and they don’t last long around here… I thought that I had actually already posted a recipe for my (literally award winning) muffins before because I have shared this one so many times… turns out, no.. and now (since going through my nutritional healthcare course) I have made a few subs to most things (in particular for this one, subbing out white self raising flour for certified organic wholemeal flour – yus!)

You can literally use this muffin recipe and sub in and out your favourite things – the key binding ingredients and the stuff that makes them moist and delicious just must remain the same, in the same quantities:

2 cups organic wholemeal flour
2 eggs (beaten lightly with a fork)
1 cup light milk
1/2 cup sour cream or aioli
2 cups grated cheese

You literally just combine all the above and add what you want for the unique flavours… for these ones I added:

Finely diced onion
Finely diced streaky bacon
Roughly diced portobello mushrooms (remember that mushrooms naturally shrink when you cook them)
Finely diced zucchini
150g crumbled feta
Cracked pepper, and circa 1/2 teaspoon salt (most people don’t season their muffins, bread etc and it makes them BLAND.. trust me, this makes a HUGE batch and therefore it’s not a lot of salt given the size of the mixture)

I combined the above, stirring till fully combined, and then used two spoons to put into the muffin cups.. when full to the top (remember – there is no raising agent so fill them to the top) I put a small handful of pumpkin seeds on top (these toast beautifully and add a crunch and butteriness to the muffins) I have also used pine nuts and sesame seeds before.

Best to TRY and let them cool down, as they are quite gooey when they come out of the oven… these should be baked around 180 for circa 12 minutes or when they go golden brown on top.

This combo NEVER FAILS. I have made muffins with chorizo, with carrot, sausage, you name it – whatever flavour combos you love can be combined and this mix will make them MOIST and delicious.


Leave a Reply

Your email address will not be published. Required fields are marked *