03 February, 2012

Savory Zucchini Sage Muffins

I never used to like savory muffins. I could never explain why until I ate one that was utterly delicious. Only then I realized that all previous ones were simply tasteless.

That particular one that got me hooked on savory muffins was baked by fellow Dubai food blogger Angela who specializes in gluten-free and low carb cooking and baking. I met her for the first time in person on a little market where she was selling her muffins, tartlets and other goodies. We bought our entire lunch at her stall. Afterwards I got orders from my family to make savory muffins at home.

The original recipe calls for parmesan and grated cheese topping. I wanted to cut those out (although I enjoyed them a lot when I ate Angela's muffins) and make them dairy free without loosing flavor. At this stage I realized I have to season my muffins in exactly the same way you season all savory main dishes: bring on the salt and pepper, garlic, herbs and spices.

The result: the most flavorful savory muffins I have ever had. Full of flavor, and very filling. All you need if you crave something savory as mid afternoon snack. And surely good as a portable lunch. But let me tell you a secret: they are actually best to have straight from the oven. Whenever I make batch, they are usually gone before completely cooled.
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SAVORY ZUCCHINI SAGE MUFFINS
inspired by Divalicious in Dubai

1/4 cup Brazil nuts
10-12 fresh sage leaves
1 garlic clove
1/2 tablespoon olive oil

2 eggs
2 tablespoon coconut oil
2 tablespoons water
1/2 teaspoon salt

3 tablespoons coconut flour
1/4 teaspoon baking soda

3/4 cup zucchini, coarsely grated

coarse sea salt to sprinkle

Yields 4-6
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Preheat oven to 200C/400F. Grease or line muffin tin.

In a food processor, combine Brazil nuts, sage, garlic and olive oil. Blend until it has become a meal. Set aside.

In a bowl, whisk the eggs. Stir in coconut oil, water and salt. In another small bowl, combine coconut flour and baking soda. Blend flour mixture into egg mixture until well combined. Stir in grated zucchini and 1/4 cup of the Brazil nut sage mixture. Spoon batter into prepared muffin tin. Sprinkle with some coarse sea salt.

Bake for 25-30 minutes, or until top are golden brown.

12 comments:

  1. I love the idea of putting Brazil nuts in the muffins!

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  2. Simply love this recipe! I can almost smell the Sage cooking! Totally yummy! And huzzah to you for omitting the cheese too! (Although I love it and am a slave to cheese, it's nice to step away from it). Totally gorgeous picture and recipe! x

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  3. It's funny, I never think to make my muffins savory, but these sound absolutely delicious! What a good accompaniment to a soup or a stew. Thanks for the great recipe! I think I'll try making these for my Super Bowl party this weekend to go along with my Three Bean Chili. Oh and I love Brazil nuts. Gotta love anything with 150% of your daily amount of Selenium in just one nut

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  4. I've never successfully made a gluten free muffin yet - but these look divine. Just need to go out and get myself some zucchini - so glad I stumbled on you.

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  5. Mmmmm I think I've found a use for my new sage seedling growing in the backyard. Now I just have to wait until it's bigger to be able to make these beautiful muffins! Delicious :)

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  6. Gorgeous! And completely grain free? Oh, I like that. I definitely have to give them a try. Real curious about the coconut flour in there. Can you taste the coconut at all?

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  7. @ bananamondaes
    These muffins are quite eggy - almost quiche-like in texture. I can imagine baking them in a square dish next time. So they are not as muffin-y as a regular muffin.

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  8. Sonia,
    you can not taste the coconut flour.

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  9. Savoury muffins are irresistible and yours as ever look superb :) Wish there was an option to dive into the screen and steal a bite :))

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  10. Couple of questions - a. what can I use to substitute the nuts and b. we can't get coconut flour where we live, so is it ok to just use plain flour? Thanks

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    Replies
    1. Unfortunately, coconut flour reacts very differently to normal flours. It needs much more liquid than regular flours. Substituting with normal flour would end in disaster.

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  11. I would like to make something like this for my son to take to school but he is not allowed to take any type of nut, can you tell my what I might substitute for the Brazil nuts. Thanks

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