4-Ingredient Savory Paleo Zucchini Muffins
I was inspired to develop a zucchini muffin recipe because I have been struggling to use up the increasing pile of summer squash sitting in my kitchen. I have currently produced zucchini cakes and zucchini boats, but I was hunting for a recipe that did a much better job of camouflaging the zucchini. These are a excellent way to use up zucchini, but they do not truly taste like zucchini. Hooray for stealth veggies . . . the method adds a bitof assortment for me and Nick (and picky eaters all over the place!) at instances when we are obtaining tired of 1 specific vegetable.
These muffins are straightforward to make, completely grain-totally free and paleo compliant, quite darn delicious, and fantastic for dunking in some homemade chicken soup. They are quite hearty and filling, with a thick texture that leans practically much more towards dumplings than baked goods. A meaty soup plus these wealthy, eggy muffins makes for a very satisfying meal.
For this recipe you will need to have:
1 cup zucchini shreds
½ cup coconut flour
six eggs
1 tsp salt
Preheat your oven to 350. Throw chunks of zucchini (getting sure to scrape out the seeds) into your food processor and approach till you have one cup of (pretty tightly-packed) zucchini shreds. No require to squeeze out any water the coconut flour does a amazing job of soaking up the excess liquid. Mix your zucchini with the remaining 3 components until everything is well-incorporated, then pour into a lined muffin tin. (Alternately, you could use a greased stoneware muffin pan – I would propose lard for the greasing.) Bake for roughly 25 minutes, or until finally the muffins are set. This recipe netted me ten delicious, dunkable muffins.
I served mine with chicken and veggie soup. Yes, I know that it is extremely warm outside and entirely the wrong season for soup, but I had a hankering for it. And beside, I had lots of stock in the freezer. I just thawed and extra in some shredded leftover chicken, sweet potato chunks, diced carrots, and more diced summer season squash. It manufactured for a extremely festive color combination.
I am sharing this post at True Food Wednesday, Healthful These days Wednesday, What’s On Your Plate, Foodie Wednesday, These Chicks Cooked, Cast Party Wednesday, and Functions for Me Wednesday.
A Mom On A Mission . . . . . . to nurture and nourish her household
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