savoury muffin

Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven

Triple cheese & onion muffins

sunflower oil

buttermilk

self-raising flour

tsp English mustard powder

mature cheddar

onions

chives

parmesan (or vegetarian alternative), grated

full-fat soft cheese

<p>Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.</p>

<p>Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.</p>

We've made muffins low-cal! We packed them with fibre boosters and sweetened them with banana so you can enjoy a healthier treat.

Healthy banana and zucchini muffins recipe

(11 ⁄2 cups) wholemeal spelt flour

(1 ⁄4 cup) coconut sugar

(1 ⁄4 cup) rolled oats

tbsp LSA

tbsp chia seeds

tsp baking powder

cinnamon

tsp bicarbonate of soda

milliliters (1 ⁄2 cup) buttermilk

milliliters (1 ⁄4 cup) light extra virgin olive oil

eggs

(1 cup) mashed ripe banana

(about 120 grams) zucchini, coarsely grated

Honey with honeycomb, to serve (optional)

Fresh low-fat ricotta, to serve (optional)

tbsp rolled oats

tsp chia seeds

coconut sugar

tsp cinnamon

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A touch sweet with bursts of salty chorizo, the flavours in this savoury muffin are bang on.

Chorizo, corn and chilli streusel muffins

(1 1/2 cups) self-raising flour

(1/4 cup) polenta

butter, chilled, chopped

mozzarella,

sweet corncob, kernels removed

spring onions (shallots), finely chopped

chorizo, finely chopped

fresh red chillies,

40.00 ml chopped fresh curly parsley

sugar

mozzarella, extra,

Tomato, red onion & coriander salsa, to serve

Easy and a bit cheesy, these vegan savoury muffins are a great snack or breakfast treat. Packed with spinach and great for kids too!

Easy Vegan Savoury Spinach Muffins

90 ml sunflower oil

Tbsp ground linseed (mixed with 6 Tbsp water)

flour flour

cayenne pepper (or

salt

yeast

spinach

350 ml plant milk

cherry tomatoes (to decorate)

Pre-heat oven to 190⁰C/375°F/Gas 5  and put muffin cases in 12 piece muffin tin.

In a small bowl, combine the ground linseed and water. Leave for a few minutes to let the linseed absorb the water a bit.

Thaw the spinach &amp; squeeze to remove excess moisture , chop it up a bit so the pieces are able to be mixed in easily (or if using fresh spinach, gently steam, squeeze out &amp; chop)

In one bowl, mix together the nutritional yeast, flour, baking powder, chilli powder &amp; salt

Add the linseed to the dry ingredients, along with the oil, plant milk and spinach.

Stir until combined.

Spoon the mixture into each muffin case and top with half a cherry tomato.

Bake for 20 minutes. By this time the tops should be a golden brown. Put a skewer in one of them and make sure it comes out clean. They may need an extra 5 minutes.

Once cooked, take the muffins out the tin and put on a cooling rack.

Top 4 savoury muffin recipes from across the web

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Top Tags

Triple cheese & onion muffins

Healthy banana and zucchini muffins...

Chorizo, corn and chilli streusel m...

Easy Vegan Savoury Spinach Muffins

Top 4 savoury muffin recipes from across the web

The most viewed savoury muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple cheese & onion muffins

Healthy banana and zucchini muffins...

Chorizo, corn and chilli streusel m...

Easy Vegan Savoury Spinach Muffins

The most viewed savoury muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine