Zucchini, Lemon & Goat Cheese Muffins

13 September 2016 | Recipes
Zucchini, Lemon & Goat Cheese Muffins

I made these Zucchini, Lemon & Goat Cheese Muffins as part of a breakfast spread for an event I catered for the BBC. The brief was a healthy, vegetarian, savoury muffin.

One of my favourite muffin combos is lemon, thyme & goat cheese. This is essentially the same combo with some added greenery and the result is delish! I used spelt flour to amp up the ‘health factor’, but also because I think the savoury nuttiness of the spelt grain adds to the flavour of the muffin #bonus.

Zucchini, Lemon & Goat Cheese Muffins

Makes 12


  • 2 cups spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate soda
  • 2 tablespoon finely chopped thyme
  • 2 teaspoons of finely grated lemon zest
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 80g cultured butter, melted
  • 4 drops of lemon essential oil (optional)
  • 1 medium zucchini, grated
  • 100g goat cheese, crumbled


  1. Preheat the oven to 200ºC/180ºC fan forced. Grease a 12 cup muffin pan.
  2. In a large bowl combine the spelt flour, baking powder, bicarbonate soda, thyme and lemon zest.
  3. In a medium bowl combine the egg, buttermilk, butter and lemon essential oil.
  4. Add the wet ingredients to the dry ingredients with the zucchini and the goat cheese. Stir ingredients with a wooden spoon until just combined. Do not over mix or your muffins will become rubbery.
  5. Spoon the mixture into the prepared muffin pan. Bake in the oven for 25-30 minutes or until cooked through and golden.
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