Inspired by: Savoury muffins
- Pitta seasonJun – Sep in the north
- All year
Savoury Zucchini & Herb Muffins
- Serves
- 12
- Portion
- 1 muffin
- Time
- 35 min
- Texture
- Soft
- Season
- Pitta season (summer)All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (12 servings) | Café batch ×5 |
|---|---|---|---|---|
| Spelt flour (wholegrain) | 2 cups | 250 g | 1250 g | |
| Baking powder / bicarbonate | 2 tsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Zucchini / tori | grated, squeezed | 250 g | 1250 g | |
| Ricotta (whole milk) | ⅔ cup | 150 g | 750 g | |
| Cow's milk, whole | ¾ cup + 1 tbsp | 200 ml | 1000 ml | |
| Extra-virgin olive oil | 3 tbsp | 40 g | 200 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | basil, parsley | 10 g | 50 g | |
| Parmesan (aged — small amounts) | 2 tbsp | 20 g | 100 g |
Method
How to cook it
Step 1: Mix dry ingredients.
Step 2: Mix zucchini, ricotta, milk, oil and herbs; combine gently.
Step 3: Fill tin; top with Parmesan; bake at 190 °C (375 °F) 22 minutes.
Nutrition
Per serving, estimated
Low salt · 0.3 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEggs→Toricotta and milk
Appears in
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