Super Green Savoury Muffins

I still remember the first time I was offered a ‘savoury’ muffin. I still remember the look of disgust on my face when hearing those two words side by side. Savoury. Muffin. I really couldn’t comprehend how anyone could possible want to eat a muffin that was savoury. Not sweet. Not full of chocolaty chunks or oozing berries. Instead, full of veggie surprises. It just didn’t make sense to me. Now you’re probably picturing me here as a young fussy 6 year old. While the fussy part is more than right, the age isn’t quite. This was only 3 years ago – when vegetables were the scariest thing you could put in front of me.

Well let me tell you, I’ve come a longgg way. Anyone who has known me for longer than 3 years will know exactly what I’m talking about. Aside from a bit of iceberg lettuce, I wouldn’t touch a thing the colour green (not that iceberg lettuce really counts). Nowadays I can’t stop craving greens, and all things veg, healthy and packed with nutrients. And I certainly do not shy away from a healthy savoury muffin or two.

My super green savoury muffins are a perfect snack for those afternoon blues or post-workout. They’re filling, satisfying and packed with green goodness. Zucchini, spinach, dill and pepitas. Not to mention they’re SO tasty!

After they cool down, I like to freeze them for future snacks! I take them to work and eat them defrosted or after a quick zap in the microwave. Lovely.

Super Green Savoury Muffins
Makes 12 muffins

1/4 cup quinoa (rinsed well & boiled in 1/2 cup of water)
1 cup wholemeal spelt flour
1/4 cup corn flour
1/4 tsp cinnamon
Salt & pepper
3 eggs
1/2 cup natural yoghurt
2 cups grated zucchini
100g fresh baby spinach, roughly chopped
A few sprigs of dill, chopped
1/4 cup pepitas
1/4 cup walnuts, chopped
Zest of half a lemon

Preheat oven to 180°C and grease a 12-hole muffin tray. Place quinoa and water in a small saucepan to cook (~15 minutes), and prepare other ingredients. Combine all the dry ingredients in a bowl and set aside. Whisk eggs and yoghurt in another bowl. Add zucchini, spinach, dill, pepitas, walnuts, lemon zest and cooled quinoa, combining as you go. Mix in the dry ingredients and stir well for a minute. Fill muffin tins and place in the oven to bake for 20-25 minutes.

Enjoy.