1-2 days in bread box.
2-4 days in fridge.
Additions & Substitutions
These savory muffins are perfect for breakfast, lunch, and everything in between. They're healthy, flavorsome and packed with zucchini!
½ cup ricotta or cottage cheese (if using cottage cheese blend until fine in food processor)
2 large eggs
¼ cup freshly grated parmesan cheese
2 cups zucchini, grated/shredded
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1 tablespoon canola oil
¾ cup kefir or sour cream
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups All Purpose Gluten Free Flour
Preheat the oven to 350°F (180°C).
Grease or line muffin pan.
Lightly whisk together the eggs in a large bowl. Whisk in ricotta and parmesan cheese (it’s fine if the mixture is lumpy).
Add the zucchini, parsley, olive oil, canola oil and kefir, and mix until well combined.
Mix in the baking powder, baking soda, and salt. Add the GF flour, and mix until just combined.
Transfer the mixture to the prepared muffin pan, filling each hole most of the way up.
Bake for 20 - 23 minutes, or until the tops spring back when touched.
Cool in the tin for 5 - 10 minutes before transferring to a cooking rack.