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These muffin tops were born out boredom and the fact that I ran out of a lot of staples without realizing it or registering that I would need them!
I bought a few regionally grown zucchini from Trader Joe’s the other day (good on you, TJ’s for carrying regional produce!) and I had one of the zucchini for my vegan zoodles Sunday and then (after my nap, lol) decided that I should take advantage of my free time and clean kitchen to utilize the other zucchini for a baking opportunity.
I knew I was out of cornmeal–just as well, I needed to get out of my comfort zone!–so I decided to use up the rest of my gluten free all purpose flour (I had also been contemplating oats, but decided to just keep them smooth).
Then I remembered I was out of Greek Yogurt. Ah, but I have pumpkin, don’t I?
That would a negatory.
But I did have a sweet potato! The original plan was to mash the sweet potato up a bit more, but I didn’t really think things through. And you know what? I am TOTALLY ok with that! The fact that the sweet potato was left a bit chunky gives the muffin top texture and pops of flavor without losing it.
The basil addition came from the fact that I snipped some from a friend’s garden plot (their permission), and I had some leftover from lunch. And c’mon, fresh basil is the best.
The resulting Savory Sweet Potato Zucchini Basil Muffin Tops are absolute perfection for tailgates. Perfect for chilis, soups, and stews of fall, or just with a little bit of spread or even jam (but I wouldn’t suggest the jam addition if you are adding in the garlic). Or use them as the bun for a sloppy joe! These gluten free muffin tops are light and airy but filled with moisture from the zucchini and a fantastic alternative to heavier biscuits and scones that you might encounter.
Speaking of, they would be great as part of your savory brunch baked goods! I see them as a lovely complement to eggs and bacon 😀
I hope you try out this recipe for gluten free savory muffin tops–and let me know what you think! High protein, very low sugar, and made of simple ingredients without anything artificial (unless you go with an artificial sweetener). A little bit of prep that you can do as you prepare for dinner!
- 1 1/2 cups gluten free all-purpose flour (already has leaveners in it)
- 1 scoop vanilla or unflavored gluten free protein powder
- 1 TBSP sweetener of choice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- optional: 1 tsp garlic powder
- 1 egg + 1 egg white OR 3 egg whites OR 1/4 cup liquid egg white (46 g)
- 1/2 cup unsweetened vanilla almond milk
- 2/3 cup (150 g) cottage cheese
- 1/2 large sweet potato (at least 100 g raw weight)
- 1 medium or large zucchini
- 1/4 cup fresh basil (chiffonade)
- Optional: 1/4-1/2 cup shredded cheese (I would suggest a cheddar or parmesan)
- Preheat oven to 375* F
- Shred Zucchini in food processor, remove to a colander and press some of the excess moisture out. Spread throughout colander and let sit.
- Pierce sweet potato with fork, pass under water and wipe off with a paper towel. Wrap the sweet potato in the damp paper towel, place in microwave, and nuke for 2-3 minutes.
- In large mixing bowl, whisk together dry ingredients. In separate bowl, combine wet ingredients.
- When sweet potato is done, remove from microwave (be careful!) and remove skin. Chop into smaller pieces and add to wet ingredients. Mash together a bit.
- Before adding wet to dry, take some of the dry ingredient mixture and sprinkle on zucchini (still in colander). Then add wet to dry (you may want to do this in stages) by folding.
- Combine basil and zucchini. Add zucchini and basil to the larger dough. Distribute throughout, but don't crush the basil.
- Take a baking sheet and line with silpat or parchment paper, spray with nonstick spray.
- Distribute large spoonfuls as you would with cookies.
- Bake 20-25 minutes, turning halfway through.
What was your last happy kitchen accident?
Savory muffin tops — are you in?
What would you serve these with?