I’m back again.  This week I chose a muffin recipe from Martha Stewart’s website. This recipe is a savoury recipe which is not something I usually do, but since we are big cheese lovers I decided to give it a try. I did alter some of the ingredients like the flour, using oil instead of butter and the type of milk.




2 cups whole wheat flour

1/4 cup spelt light flour

1 tbsp baking powder

1 tbsp cane sugar

1 tsp sea salt

1/2 tsp black pepper

1/2 cup safflower oil or melted coconut oil

1 cup organic milk or unsweetened almond milk

2 large organic eggs beaten

1 cup of shredded zucchini strained in a sifter

1 cup shredded gruyere cheese 2/3 for batter 1/3 for topping


Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use the silicone liners. In a bowl mix together flours, baking powder, cane sugar, sea salt and black pepper. In a separate bowl mix  oil, milk and eggs. Pour dry ingredients into wet ingredients and whisk until blended. Stir in zucchini with a fork and then mix in 2/3 of the cheese. Scoop batter into muffin cups and then garnish with remaining cheese. Bake for 25 minutes. Take out of oven and let cool in tray for 5 minutes. Transfer muffins to cooling rack for another 5 minutes. Enjoy!