Savory Zucchini Muffins

These savory and moist Zucchini Kraut muffins are the perfect treat for breakfast, brunch, or as a delightful accompaniment to any meal. Packed with the flavors of fresh herbs, zucchini, and tangy kraut, these vegetarian muffins are best enjoyed warm with a generous spread of butter or cream cheese. The combination of coconut oil, zucchini kraut, and aromatic herbs creates a unique and satisfying flavor profile that will surely impress your taste buds.

Yield: 12 large muffins

INGREDIENTS:

• 6 tablespoons coconut oil, melted and cooled
• 2 eggs
• 2 cups unbleached all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon minced fresh sage or 1 teaspoon dried sage
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary
• 1–2 scallions, thinly sliced
• 2 cups Zucchini Kraut

INSTRUCTIONS:

1. Preheat the oven to 350ºF (175ºC). Grease a 12-cup muffin pan to prevent sticking.
2. In a large bowl, beat the melted and cooled coconut oil together with the eggs until well combined.
3. In another bowl, sift the flour, baking powder, and salt together. Add the minced sage, parsley, rosemary, and thinly sliced scallions. Mix well to distribute the herbs and scallions evenly.
4. Alternate adding the Zucchini Kraut and the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
5. Fill each muffin cup two-thirds full with the batter, ensuring an even distribution.
6. Place the muffin pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown and fragrant.
7. Remove the muffin pan from the oven and allow the muffins to cool in the pan for a few minutes. Carefully transfer the muffins to a wire rack to cool completely or serve them warm.

TIPS:

• For added richness, sprinkle grated cheese on top of the muffins before baking.
• Feel free to customize the herb selection according to your preferences or what you have available.
• Serve these muffins warm with a pat of butter or a generous slathering of cream cheese for a delicious and indulgent treat.
• These muffins can be stored in an airtight container at room temperature for a few days or refrigerated for longer freshness. Reheat them briefly before serving if desired.

VARIATIONS:

• Cheesy Zucchini Kraut Muffins: Add 1 cup of grated cheese, such as cheddar or Gruyere, to the batter before baking. The melted cheese will add a delicious savory element to the muffins.

• Spicy Zucchini Kraut Muffins: Incorporate some heat by adding chopped jalapeños or crushed red pepper flakes to the batter. This will give the muffins a spicy kick that pairs well with the tangy kraut.

• Herbed Zucchini Kraut Muffins: Experiment with different herbs to create unique flavor profiles. Try adding chopped fresh basil, dill, or thyme to the batter for a fresh and aromatic twist.

• Zesty Zucchini Kraut Muffins: Enhance the citrusy notes of the zucchini kraut by adding a tablespoon of lemon zest to the batter. The bright and zesty flavor will bring a refreshing element to the muffins.

• Savory Zucchini Kraut Muffins with Sun-Dried Tomatoes: Fold in ½ cup of chopped sun-dried tomatoes to the batter. The intense and tangy flavor of the tomatoes will complement the zucchini kraut beautifully.