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.
Other Savory Muffins You Might Like
From other bloggers:
Ham & Cheddar Breakfast Muffins from Kalyn’s Kitchen
Taco Egg Muffins from Peace Love and Low Carb
Shelley says
Link doesn’t work. Hope you fix it soon! These sound and look scrumptious!
KalynsKitchen says
Your muffins look great; thanks for the shout-out!
Angela says
Your muffins look delicious and are making me hungry! Thanks for the link up too!
Susie T. Gibbs says
Oh gee! Those muffins look fabulous!!! I especially love your Jalapeno Cranberry Muffins girl!
Thanks for including the Fluffys in your round up!!
Fluffy
RavieNomNoms says
These look so amazing!!
Guinan says
They look delicious!! Please, please fix the link?
Carolyn says
I tried to fix the link yesterday, not sure what happened. Should be fine now.
Kathy G. says
Link doesn’t work 🙁
Carolyn says
It does now. Not sure what happened.
Tory says
Also looking forward to the error code being fixed. My son is going to flip for these!
Carolyn says
All fixed! http://asweetlife.org/recipes/savory-feta-zucchini-muffins/
Kelly says
Until the link is fixed,if you google A Sweet life and low carb savoury zucchini feta muffin, it will come right up. I know we all cannot wait to get to your amazing recipes Carolyn. Many thanks for all you do for us, from New Brunswick, Canada!
Tyf says
I found the recipe here:
http://asweetlife.org/recipes/savory-feta-zucchini-muffins/
Lisa Hatten says
I tried the zucchini feta muffins and made some with cheddar too. They’re tasty especially warm with butter. I find them a little on the crumbly dry side. I wonder if I squeezed out too much liquid from the zucchini or if I should try adding a little crisco. Or if I used 1/2 whole wheat flour would that make them less dry? And, finally, the recipe instructions don’t actually say when to fold in the zucchini.
Carolyn says
Oh well darn. Sorry that got left out. Did you use finely ground almond flour or more of an almond meal?
Lisa Hatten says
I used finely ground almond flour. The coconut flour expired 3/2013, but it isn’t rancid. I’m not sure if that would matter. The muffins were good, just a little drier than I hoped.
And, warmed with butter they satisfied my craving for bread with my eggs.
Kim says
These look delicious–I love savory muffins! Have you tried freezing them? I would love to make a massive batch and have them on hand for quick breakfasts.
Carolyn says
Yup, I freeze all my muffins. This one was no exception and 30 seconds in the microwave makes them just as good as freshly baked.