Savoury Muffins
Delicious savoury muffin, perfect for lunch or snacks.
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
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.