Savoury Muffins

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

Delicious savoury muffin, perfect for lunch or snacks.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Baking

Ingredients Method Notes

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

Method

 

1. Preheat oven 190 C
2. Line muffin trays with muffin liners and set aside.
3. 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.
4. In a large bowl whisk together the butter, eggs, mustard and buttermilk.
5. Add flour, cheese, parsley, salt, pepper and cooked mixture, stir well.
6. Spoon into prepared pans and bake approximately 20 minutes or until cooked.
7. Serve warm or cold.

Notes

Tips

To make buttermilk add 1 tsp vinegar or lemon juice to milk and leave sit for 10 minutes until curdled.

Substitute vegetables for whatever you have.

Omit bacon for a vegetarian version.

Replace flour with Gluten Free flour or even replace with 1 cup GF SR flour and 1 cup Polenta with 1/2 tsp Bicarb soda.

Freeze 2 months.