Baking
Savoury Muffins
Sep
This recipe is one that I adapted from one shared with my son from a Food Tech teacher at his school so thank you Carmel I hope you don’t mind that I have changed your original recipe but we have made them many times and the recipe evolved overtime with our likes and what we always have on hand .
They are a great addition to a lunch box, go well with soup or just as a snack that isn’t full of sugar. They keep for 3 or 4 days and freeze well so perfect for using as an option for lunches/snacks for the school or working week.
I have been making them gluten free with no difference to the end product, just swapping the flour for gluten free self raising flour and the muffins in the photo I made using 1 cup gluten free SR flour and 1 cup polenta they were super nice a little heavier but with a nice bit of texture.
Savoury Muffins
Ingredients
- 2 Rashers bacon finely diced
- 1/2 Small red onion finely diced
- 1/4 Red capsicum finely diced
- 1 Tomato chopped
- 60 gm Spinach leaves chopped
- 1 Tbsp Olive oil
- 1/2 Zucchini grated
- 1/2 Carrot grated
- 1/4 Cup Parsley chopped
- 2 Cups Self Raising flour
- 1 Cup Pizza blend cheese grated
- 200 ml Buttermilk
- 90 gm Butter melted
- 2 Eggs lightly beaten
- 1 tsp Seeded mustard
- 1 pinch Salt
- 1 pinch Black Pepper
Instructions
- Preheat oven 190 C
- Line muffin trays with muffin liners and set aside.
- Heat the oil in pan add bacon, onion, capsicum and tomato fry 10 minutes add spinach, cook until wilted, set aside to cool adding carrot and zucchini.
- In a large bowl whisk together the butter, eggs, mustard and buttermilk.
- Add flour, cheese, parsley, salt, pepper and cooked mixture, stir well.
- Spoon into prepared pans and bake approximately 20 minutes or until cooked.
- Serve warm or cold.
Notes
