Yes. we know. A new recipe for savoury muffins. Say what you like, but muffins’ recipes can never truly grow old. They are always waiting to be reinvented, because everyone out there loves a good muffin. Right? Turns out that our dear friend at From My Little Kitchen, Melanie Lionello, smartly put together a Coconut Lentil & Zucchini savoury muffins recipe. Coincidence?…
And we have to say, this Arctic Australian weather is the perfect opportunity for us to heartedly shift from binging Netflix in our track pants (don’t act like you don’t know what we’re talking about) to bite into warm and delicious muffins!
They are boosted with bright and flavourful spices and filled with melty cheese (that deserve endless amounts of repetition) and are absolutely perfect for an afternoon snack or a morning coffee or even as part of a beautiful brunch. They contain basic pantry staples & fresh ingredients. Only good old home ingredients, for the tastier savoury muffins you’ve had in a while!
And to all the parents out there (or anyone victim of their own morning rush), these muffins are freezer friendly so perfect for ‘on the go ‘lunches.
To freeze muffins, cool them completely after baking before transferring to a Ziplock bag. They will freeze for two to three months. Whenever you feel like one of them (or two), get it out the night before and defrost in the fridge overnight or reheat from frozen for around 20 seconds.
- 2 cups self-raising flour
- 1/2 cup cheese grated
- 1 carrot, grated
- 1 zucchini, grated and water squeezed out
- 125 g extra virgin olive oil
- 1 cup Coconut Lentil soup
- 1 egg lightly beaten
- Preheat oven to 180 degrees Celsius.
- Place everything into a bowl and combine well.
- Spoon mixture into a lined muffin pan, filling each muffin ¾ full.
- Bake 30 minutes or until a skewer comes out clean.
- Cool on cooling rack.