Savoury Muffins - Grove Avocado Oil


Savoury Recipe

Savoury Muffins

Prep time: 15 minutes
Cooking time: 35 minutes

Product Used

Extra Virgin Avocado Oil


  • 60 ml extra virgin avocado oil
  • 350 g zucchini, coarsely grated, moisture squeezed out
  • 3 spring onion, finely sliced
  • 200 g ricotta cheese plus extra for decorating
  • 60 g parmesan or pecorino grated
  • 4 organic eggs
  • 1 bunch parsley, chopped
  • zest from 1 lemon
  • sea salt to taste
  • 180 g spelt flour
  • 3 teaspoons baking powder


  1. PREHEAT oven to 180°C fan-forced.
  2. COMBINE the zucchini, spring onion, eggs, avocado oil, parsley and lemon zest into a mixing bowl.
  3. FOLD through the spelt flour, and baking powder to form a batter.
  4. ADD the ricotta and parmesan and a generous pinch of sea salt then gently fold through, leaving some silky bits of ricotta through the batter.
  5. SPOON into prepared muffin tins or alternatively, you can bake in a 20 cm springform cake tin.
  6. BAKE for 35 minutes or until cooked through.
  7. DECORATE with your choice of ricotta, avocado, sprouts, seed or herbs.
  8. INSPIRATION: You can also use other vegetables such as lightly steamed broccoli, kale, sweetcorn or grated carrot. For gluten free muffins use a good gluten free flour of your choice.

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