Introduction
These came from a couple of zucchini that were starting to turn.
Nothing fancy, nothing planned — just something that needed using.
Add a bit of spelt flour, some cheese, and a few pantry basics, and you’ve got a batch of savoury muffins that work for lunches, snacks, or quick dinners.
They’re the kind of thing you can make once and rely on all week. Simple, filling, and easy to adapt depending on what you have.
Why These Work
These are what I’d call a gut-friendly option.
They’re made with simple ingredients, contain fibre, and are easy to digest. Spelt tends to be a bit lighter than regular flour, zucchini keeps them soft, and the combination of eggs and cheese means they are actually filling.
It’s not about perfection — just food that works well in real life.
Ingredients
- 1 cup spelt flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 eggs
- ⅓ cup olive oil
- ½ cup milk (any kind)
- 1 cup grated zucchini (squeeze excess moisture lightly)
- ½ cup grated cheese (cheddar, parmesan, or what you have)
- Salt and pepper
- Pine nuts to top (optional)
Optional Add-Ins (Bitsa Style)
This is where you can make them your own.
Pick one to three options depending on what needs using up:
- chopped spinach or herbs
- cooked onion or leek
- leftover roast vegetables
- olives or sun-dried tomatoes
- small amounts of cooked bacon or sausage
- feta instead of (or with) cheddar
Method
Preheat the oven to 180°C and line or grease a muffin tray.
In one bowl, combine the dry ingredients. In another, whisk together the eggs, oil, and milk.
Bring the mixture together, then fold through the zucchini, cheese, and any extras you are using.
Spoon into muffin tins and bake for 18–22 minutes, or until golden and set.
Allow them to cool slightly before eating, as they will firm up as they sit.
Freezing & Storage
These freeze very well, which makes them ideal for batch cooking.
Once completely cooled, store them in an airtight container or freezer bag and freeze for up to two to three months.
To use, defrost at room temperature or warm in the oven or air fryer for a few minutes.
They hold their texture well and are perfect for quick lunches, snacks, or busy mornings.
Variations
You can easily adjust these depending on what you have.
A zucchini, feta and herb version feels lighter and fresher. Adding cooked sausage turns them into something more substantial. Cooking off a bit of onion first gives a simple but really reliable base.
It’s the same recipe, just used differently.
Mrs E Tip
Make a double batch and freeze half straight away.
It saves time later and gives you something ready to go when the fridge is looking a bit empty.