savoury muffins

Cheesy Carrot &amp; Courgette Savoury Muffins - perfect breakfast, snack &amp; packed lunch staple. These wholesome veggie muffins are loved by kids &amp; adults alike!

Cheesy Carrot and Courgette Savoury Muffins

225 g self-raising flour (see notes)

125 g mature cheddar or vegan cheese (grated)

ml milk (oat

55 ml rapeseed/sunflower/olive oil

egg lightly beaten (see notes for alternatives)

salt (pepper)

courgette

carrot

Preheat the oven to 180C/350F/ Gas Mark 4.

Start with preparing your veggies by washing and grating the courgette (no need to peel) and washing, peeling and grating the carrot. Squeeze the excess liquid as discussed above.

In a bowl mix together flour and grated cheese. Add grated veggies and mix some more.

Follow with all your wet ingredients and mix until well combined.

Season to taste with salt and pepper.

Divide between 12 muffin cases and bake for approx. 25-30 min. Make sure the top is nicely coloured and springs back when you touch it. Let the muffins cool on the cooling rack.

Enjoy!

A super easy savoury muffins recipe made with ham, corn, cheese and chives... perfect for lunch boxes, with soup or on their own! Printable Thermomix and conventional recipe cards included.&nbsp;

Ham, Corn and Cheese Muffins

(300 grams) self-raising flour

(40 grams) cheese (grated)

tbs chives (chopped)

butter

(250 grams) milk (full fat)

egg (lightly beaten)

ham (chopped)

g corn kernels

salt and pepper, to season

Preheat oven to 180 degrees celsius (fan-forced). Lightly grease a 12 hole muffin tin and set aside.&nbsp;

Sift the self-raising flour into a large bowl.&nbsp;

Add all remaining ingredients and gently fold through with a metal spoon until just combined.&nbsp;

Divide the mixture between the muffin holes and bake for 15-20 minutes or until golden.&nbsp;

Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely.&nbsp;

Conventional Method

Preheat oven to 180 degrees celsius (fan-forced). Lightly grease a 12 hole muffin tin and set aside. 

Place the butter into the Thermomix bowl and melt for 3 minutes, Speed 2, 100 degrees. 

Add all remaining ingredients and mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined. 

Divide the mixture between the muffin holes and bake for 15-20 minutes or until golden. 

Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely. 

Thermomix Method

https://embed.mediavine.com/videos/yclul81xbfm3nlkperhz

A super easy savoury muffins recipe made with ham, corn, cheese and chives... perfect for lunch boxes, as a side to a bowl of soup or on their own! Watch the video to see how easy they are to make!

Easy Savoury Muffins Recipe

Whip up a batch of quick and easy Bacon &amp; Cheese Muffins using our famous 6 ingredient savoury muffin recipe. They&#039;re the perfect lunch box snack!

Bacon &amp; Cheese Muffins

(80 grams) cheese (grated)

bacon

salt and pepper (to season)

Preheat oven to 180 degrees celsius (fan-forced). Line a 12 hole muffin tin with paper muffin liners (or grease lightly) and set aside. 

Add all the remaining ingredients and gently fold through with a metal spoon until just combined. 

Add the chopped bacon and cook for 3 minutes, REVERSE, Speed 2, 100 degrees.

Add the remaining ingredients and mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined. 

This carrot and cheese muffins Thermomix recipe is great for healthy savoury muffins for kids lunch boxes.

Carrot and Cheese Muffins Thermomix

parmesan cheese

cheddar cheese

carrots, peeled

milk

plain yoghurt

maple syrup

eggs

self raising flour

tsp baking soda

salt

Pre-heat oven to 160C / 320F.

Place parmesan in Thermomix and grate for 10...

Place parmesan in Thermomix and grate for 10 seconds / speed 9. Set aside.

Place cheddar in Thermomix and great for 5...

Place cheddar in Thermomix and great for 5 seconds / speed 8. Set aside with parmesan.

Chop carrots in half and add to Thermomix...

Chop carrots in half and add to Thermomix bowl. Grate for 5 seconds / speed 5. Set aside.

Add butter to Thermomix and melt for 3...

Add butter to Thermomix and melt for 3 minutes / 60 degrees / speed 1.

Add milk, yoghurt, maple syrup and eggs. Mix...

Add milk, yoghurt, maple syrup and eggs. Mix for 10 seconds / speed 4.

Add flour, baking soda, salt, cheddar and parmesan...

Add flour, baking soda, salt, cheddar and parmesan and mix for 30 seconds / speed 3.

Add carrots and mix for 30 seconds /...

Add carrots and mix for 30 seconds / speed 4.

Use an ice cream scoop to measure batter...

Use an ice cream scoop to measure batter into a muffin tray lined with muffin cases.

Bake in oven for 20 minutes at 160C...

Bake in oven for 20 minutes at 160C / 320F.

Leave to cool in tray for around 5...

Leave to cool in tray for around 5 minutes before transferring to a wire rack to cool.

Savoury muffins packed with four different vegetables. Light and fluffy making them perfect for baby-led weaning, toddlers and the lunch box.&nbsp;

Vegetable Savoury Muffins Recipe

(250 grams) Zucchini, grated

medium (120 grams) Carrot, grated

(30 grams) Frozen Peas

(30 grams) Frozen Corn

(125 grams) Cheddar Cheese, grated

Milk

Plain Greek Yoghurt

Olive Oil

Eggs

(250 grams) Plain Wholemeal Flour (*See Note 1)

tsp Baking Powder

Preheat oven to 180C / 350F

Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables.&nbsp; (see image above) Squeeze all the juice out. *SEE NOTE 2

Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.

Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined.&nbsp; *SEE NOTE 3

Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections.&nbsp; Bake for 20-25 mins. *SEE NOTE 4

Egg Potato Muffins. Delicious, savoury and only requires 6 ingredients. This recipe is perfect for breakfast, brunch or as a side dish.

Egg Potato Muffins

potatoes

chives (finely chopped)

tsp salt

tsp black pepper

avocado oil

Preheat oven to 425 degrees F.

In a medium size bowl, whisk together all your ingredients. Using a 1/4 measuring cup, scoop batter into greased muffin tray. Bake for 25 minutes until golden brown. Enjoy!

GOOD BREAKFAST VEGGIE MUFFINS

spelt flour

oats

quinoa

baking powder

thyme

sweet paprika

turmeric

red chilli flakes

sea salt flakes

olive oil

leek

garlic

spring onions (thinly sliced (green only))

baby spinach leaves, chopped

eggs (lightly whisked)

milk of choice

wholegrain mustard

pepitas ((pumpkin seeds))

Pre-heat oven to 200°C (180°C fan-forced). Grease the holes of a 12-hole muffin pan with butter or line them with paper cases.

Add spelt flour, rolled oats, cooked quinoa, baking powder, thyme, paprika, turmeric, chilli and salt to a large bowl.

Heat a tablespoon of oil in a medium frying pan on medium. Add leek and garlic. Sauté for a few minutes until caramelized. Add spring onion. Cook for 1-2 minutes until glazed. Add spinach and cook for a further minute until spinach is wilted. Remove from heat and cool slightly.

Add cooked greens to the bowl of the flour mix.

Add carrot, oil, eggs, milk and mustard. Mix well using a wooden spoon until just combined.

Spoon muffin batter into the prepared muffin holes until each is two thirds full. Sprinkle muffins with pumpkin seeds.

Bake in the pre-heated oven for 30-35 minutes until golden on top. Remove from the oven. Enjoy warm or store in fridge for up to three days and in the freezer for up to two weeks.

Recipe video above. They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!&nbsp;

Savoury Cheese Muffins

salted butter (unsalted + salt)

garlic (, crushed)

cheddar cheese ((Note 1))

plain flour (all purpose flour)

tsp baking powder

tsp baking soda / bi-carb soda ((Note 2))

milk (full

parsley ((Note 3))

Preheat oven to 180C/350F (standard) or 160C/320F (fan).

Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.

Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.

Whisk Dry ingredients in a bowl.

Whisk Wet ingredients in a separate bowl.

Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).

Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.

Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.

Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

Loaded with bacon, spinach and cheese, these savory breakfast muffins are a healthy handheld breakfast to help get you out the door on busy mornings.

Savory Muffins

all-purpose flour

baking soda

black pepper

plain yogurt*

cheddar cheese, grated

bacon,

spinach, roughly chopped

chives,

Preheat the oven to 375°F and grease a muffin tin with butter or oil.

In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.

Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.

In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.

In a separate large bowl, combine all of the wet ingredients; egg, milk, yogurt and olive oil and whisk to combine.

Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.

Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.

Divide all of the batter evenly across the muffins tin wells.

Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and muffins are slightly golden on top.

Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.

The muffins can be served immediately, stored in the fridge for up to 7 days, or frozen for up to 3 months.

Made this yesterday...they are a nice change from sweet muffins and healthier.  Found mine a bit dry but might have been the yogurt  I used. Still very yummy
Love your recipes

I made these this morning. OMG they are so easy and good and very filling. I used Greek yoghurt and a bit of milk. It worked well.
The hardest part was waiting for them to cool down.  Thank you Stephanie

Thanks Stephanie, for the information about the frozen spinach. I forgot to rate it in my original comment so have now?

Hi Steph
I made these muffins last week and OMG they are delicious and a real hit!
Thanks
Juliette

These were really good! And the freeze well too!

I had to get rid of ingredients as we’re going on vacation soon. This recipe had the ingredients I needed to use up. I replaced cheddar with feta and I didn’t have yogurt but I had a Greek yogurt dip. I burned the bacon but it still tastes so good. Lol! So glad I found this recipe, thank you!

I don't have a sweet tooth but I love savoury, and these muffins hit the spot!!  They are some work because who has cooked bacon and grated cheese lying around... LoL?  But the flavour is amazing and worth every minute of effort.  Definitely a staple in our breakfast routine.  So glad I found this website.  I made 24 in order to freeze because I knew they'd be delicious and this recipe did not disappoint.

Savoury muffins filled with broccoli and melted cheese are delicious warmed up for breakfast, as an on-the-go snack, or in lunch-boxes.

Broccoli And Cheese Breakfast Muffins

vegetable oil (for greasing)

240 g flour (2 cups)

black pepper (freshly crushed)

240 mls milk (1 cup)

butter (¼ cup, softened

broccoli

cheddar cheese (2 cups, grated)

Preheat oven to 220°C/200°C Fan/425°F. Grease the cups of a muffin tray with 2 tablespoons vegetable oil, or insert paper liners and set aside.

In a small bowl blend 1 medium egg, 240 mls milk and 60 g butter till fully combined and set aside.

In a medium bowl sift in 240 g flour and 3 teaspoons baking powder, add ½ teaspoon salt then mix in the broccoli, 200 g cheddar cheese and ¼ teaspoon black pepper.

Pour the egg mixture into the four and lightly mix everything together till the mixture is moistened but do not beat.

Fill the muffin liners ¾ full with batter and bake for 5 minutes, then turn down the heat to 190°C/170°C Fan/375°F  and bake for a further 13-15 minutes, till golden. Allow to cool for 5 minutes before removing. Best served warm

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Cheesy Carrot and Courgette Savoury...

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The most viewed savoury muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Carrot and Courgette Savoury...

Ham, Corn and Cheese Muffins

Bacon &amp; Cheese Muffins

Carrot and Cheese Muffins Thermomix

Vegetable Savoury Muffins Recipe

Egg Potato Muffins

GOOD BREAKFAST VEGGIE MUFFINS

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The most viewed savoury muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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