Savory Muffins

Savory Muffins

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Sharon Colyer


This muffin recipe is good with a meal or strictly on it's own as a snack. Check out my recipes for cream cheese spreads and butters to compliment muffins & breads.


☆☆☆☆☆ 0 votes

Makes 12 muffins
40 Min
35 Min


  • ·
    vegetable cooking spray
  • 1/4 c
    lightly salted butter
  • 1/2 c
    shredded zucchini
  • 1/2 c
    shredded carrot
  • 1/4 c
    finely chopped onion
  • 1/2 tsp
    dried thyme
  • 2 1/2 c
    all-purpose or unbleached all-purpose flour
  • 2 tsp
  • 1 1/2 tsp
    baking soda
  • 3/4 tsp
  • 1 1/2 c
  • 1 large
    egg, lightly beaten

How to Make Savory Muffins


  1. Preheat oven to 400 degrees. Spray twelve (3 x 1 1/4 inch) (3 1/2 to 4 oz) muffin cups.
  2. In a small saucepan, melt butter; add zucchini, carrot, onion, and thyme, and cook 5-7 minutes, or until vegetables are softened.
  3. In a large bowl, stir together flour, sugar, baking soda, and salt. In another bowl, stir together buttermilk, egg, and vegetable mixture. Make a well in center of dry ingredients; ass buttermilk mixture, and stir just to combine.
  4. Spoon batter into prepared muffin cups; bake 25-30 minutes, or until a cake tester inserted in center of one muffin comes out clean.
  5. Remove muffin tin or tins to wire rack. Cool 5 minutes, before removing muffins from cups; finish cooling on rack. Serve warm or cool completely, and store in an airtight container in refrigerator. Let muffins reach room temperature or warm slightly before serving. These muffins freeze well. Makes 12 muffins.

Printable Recipe Card

About Savory Muffins

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American

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