This is a great flexible savoury muffin recipe – the main part of the recipe shows you how to make the muffin part, and the fillings and flavours are up to you!
Savoury muffins are an afternoon tea staple – that lovely cheesy base, which is great as is, but can be jazzed up with some additional toppings of your choice. Keep it vegetarian, or add bacon for a classic bacon and cheese muffin – its up to you!
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| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
muffins
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Ingredients
- 1.5 cups self raising flour or regular flour and one teaspoon of baking powder
- 1 tsp salt
- 1 cup milk
- 1 whole egg
- 200 grams cheese (a little less is ok - you can alter this to a cheddar/blue cheese mix, and fresh parmesan is also recommended).
- Savoury fillings: caramelised onions, chopped up cooked chorizo, spinach, roasted red pepper, roasted pumpkin/kumara, feta cubes. You can add almost anything you like.
Ingredients
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Instructions
- Mix the dry ingredients, this includes the cheese and savoury fillings. Mix carefully to avoid mashing all the ingredients together. You can add a pinch of paprika or black pepper to the mix to taste.
- Mix the wet ingredients well.
- Mix wet and dry ingredients together. Don't over mix, it should be a stiff mixture.
- Spoon into greased muffin tin, garnishing the top. (A slice of tomato and some grated cheese works well, as do pumpkin seeds)
- Cook at 190 degrees celcius for 20 minutes or until muffin coloured.
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It takes longer in paper muffin cases
Love this recipe, I have made this recipe many times and I will continue to do so, it’s quick and easy
Can anyone please tell me the nutritional value of these muffins?
Turned out great. Easy, basic and versatile. Can add any topping. Followed recipe exactly and turned out perfect for daughters school lunch as we ran out of bread for sandwichs. Thanks for the great recipe!
Can these be freezed?
Just made these with celery, tomato, onion grated carrot and capsicum and bacon. They were so tasty, loved them. I made them in the little muffin tins.
Can u use carnation milk
Can you put tuese into little muffin cases and cook?
I don’t see why not – however when I’ve made muffins in cases, sometimes they don’t separate easily from the paper later. I find a non-stick muffin pan with a spray of oil works best.
Great success with these. I used chopped ham, tomatoes and mozarella cheese in the mixture.
Such a versatile recipe!
Made this on Saturday. Doubled up the recipe and added corn, bacon, roasted capsicum, asparagus & caramelised onion. Was a HUGE winner and to die for yummy.
Thanks, I used Gluten free self raising flour, mixture turned out a little wet so chucked a bit more flour in. They turned out fab, and possible to do in the morning in time for school, which was a life saver as pantry a bit bare. Looked great in my new mini loaf tins. Thanks again.
What quantity of additions would you use?
Good question! We tend to go by eye – not so many that the mix gets too heavy or seized up.
Thanks – I went by eye and they turned out perfectly. They were a lunchbox hit.
Absolutely delicious – couldn’t believe it was going to be so easy! Thank you!