Spring is in the air and if you enjoy cooking from the garden, these little bundles of fun are made with wholesome ingredients and seasonal vegetables. I always use wholemeal flour when making muffins to give them a nutty, rich flavor. Whilst zucchini brings freshness and colour to the dish, the leek creates a subtle onion flavour. If you donít have leek try substituting with spring onions or fresh chives.
Muffins are a perfect snack or lunchbox idea, but with spring under way, why not pack them for a picnic and go out and enjoy the outdoors. If you haven't made savoury muffins before, you will be surprised at how easy it is. In my experience this recipe is one of those things that you can pretty much use any ingredient; corn, olives, grated carrots, pumpkin etc. No matter what you use, the balance between dry and wet ingredients will ensure the muffins turn out beautiful.
If your kids don't like vegetables and usually go for the common staples like ham and cheese, they won't even know that there is also zucchini and leek in these muffins because the flavours are so subtle. The wholemeal flour is completely unnoticeable and only adds texture and flavor. In fact, I wouldn't make them with any other flour.
Serve up with tomato or vegetable chutney or alongside a garden salad.