On my Facebook page I’ve had several requests for the recipe for my savoury muffins. It’s very flexible so I hope you will find it useful.

These muffins are light and fluffy – excellent accompaniment to soup, as a lunchbox item or simply as a snack. I especially like to split them in half and spread with butter as a little treat.

Savoury Muffins

Makes approximately 12

Basic mixture

2 eggs, lightly whisked

½ cup milk

80g butter or 80ml light olive oil or other neutral oil (one third cup)

1½ cups self raising flour

3 teaspoons rolled oats or quick oats (optional)

½  teaspoon salt

½ cup grated tasty cheese

¼ cup shredded or grated parmesan cheese, optional

Additions – no more than one cupful in total should be used

• 1 silver beet, spinach or kale leaf, finely shredded
• 1 small onion, grated or 1 spring onion, chopped or 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1 small carrot, finely grated
• 1 tablespoon chopped semi dried tomatoes
• ½ cup coarsely grated zucchini (squeeze some of the juice out)
• ½ cup finely chopped red capsicum (green or yellow is ok too)
• ½ cup tinned corn kernels
• ½ cup chopped cherry tomatoes
• Approximately 12 cherry or grape tomatoes for the top of each muffin

Method

Heat oven to 180 degrees C (fan forced).  Grease 12 x (approximately 80ml capacity) muffin tins. 

To make the basic mixture, mix all ingredients except parmesan together well in the order given). 

Stir in the additions of your choice.

Line muffin pans with muffin papers and spray the inside of each with cooking oil spray.  Alternatively, omit using the muffin papers and just grease the muffin holes well.

Spoon the mixture into the muffin tins to two thirds full, and (if liked) sprinkle with parmesan and top with a cherry tomato before baking.

Bake for approximately 20 minutes until the muffins spring back when lightly touched in the middle.

Remove from the oven, leave to stand in tins for 5 minutes, then transfer to a cake cooler to cool. 

The muffins are especially nice served lukewarm but cold is also good.  Split in half and spread with a little butter if liked.

Hint – to refresh any leftover muffins, heat each in the microwave on High for 20 seconds each.