These savory low carb muffins are the perfect complement to a salad or soup meal. Or just slather them with butter and eat them for breakfast!
Let’s discuss muffins today, shall we? I love a good muffin and I grew up eating them relatively frequently. These were not, mind you, the giant bakery or grocery store muffins you see around these days. No, no, these were the properly-sized, not-your-whole-day’s-worth-of-calories-and-sugar muffins baked in a standard muffin tin. And they were usually home-baked too. I won’t say homemade, because my mother often used pre-packaged muffin mixes. But they were tasty little things and easy to grab on my way out the door when I was heading off to school. I think the portability of muffins was a huge part of their draw. It still is, really. I keep our house well stocked with healthy, low carb muffins on a regular basis now.
But I sometimes forget that muffins don’t have to be sweet. The ones I grew up with were almost invariably of the sweet variety, with bran muffins being the most favoured of my mother’s store-bought mixes. So savoury muffins came as something of a revelation for me. And a happy revelation at that. Packing cheese and meats and veggies into the same hand-held, on the go meal? Well that just made a whole lot of sense to this muffin-loving gal. And they make great sides for soup or salad too.
Zucchini muffins are usually sweet and paired with chocolate or warm spices like cinnamon, nutmeg and ginger. To bring out zucchini’s savoury side, I paired it with some garlic, some oregano and my husband’s beloved feta cheese. Since my kids aren’t too keen on the tangy Greek cheese, I set aside about 1/3 of the batter and added shredded cheddar to theirs. And made them in miniature, because what kid doesn’t love a mini muffin?
Please see my low carb Savory Zucchini Feta Muffin recipe on A Sweet Life.
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