A Wee Treat: Easy Savoury Muffin recipe

This is such a simple recipe, and you can alter the flavourings to your taste… Makes around 20 snack-size muffins.

savoury muffins

225g self-raising flour

1 tsp baking powder

75 sun-dried tomatoes, rehydrated and chopped

1 Tab pine nuts (optional)

Small handful of chopped herbs, I like a mix of fresh thyme, rosemary and thyme, but you can use anything

75g hard cheese, half fat cheddar or even half that amount of parmesan, cubed or grated

1 Tsp olive oil

2 organic free range eggs, lightly beaten

2 tsp wholegrain mustard, or some English for a kick

150 ml semi-skimmed milk

2 Tbsp wheatgerm (optional)

2 black olives, finely chopped (optional)

  • Preheat oven to 200 degrees C.
  • Mix flour and baking powder in a bowl.
  • Stir in chopped sun-dried tomatoes, herbs and cheese.
  • Mix add oil, eggs, mustard and milk in a jug, and then pour into a well in the middle of the flour mix.
  • Using a wet spoon, spoon the mix into cupcake cases.
  • Bake for 15 minutes or until slightly browned.
  • Allow to cool on a wire rack and wrap individually in cling film to keep them fresher for longer.
  • Lovely for packed lunches, and you can even freeze them for future use. You can also freshen them up for 10 seconds in a microwave.

0 Responses to “A Wee Treat: Easy Savoury Muffin recipe”


  • No Comments

Leave a Reply