Brilliant base recipe to make your own – just add 2 1/2 cups of whatever you want into the batter!
Savoury Muffins
When I need to make something quickly, whether it be friends dropping by on short notice, to take somewhere or a last minute food gift, I turn to these muffins more than any other sweet treat recipe I’ve shared. Ever. And why it’s taken this long for me to share this remains a mystery – to both you and me. 😂 The beauty of these muffins are that:
Super quick and easy to make – you probably have everything you need to make them right now; They stay moist and fresh for 3 to 4 days (which you can’t say about most muffins which tend to be quite dry the next day, unless warmed up); Highly versatile – put in any bits and bobs in your fridge, or things you find in cans and jars in your pantry. Think: ham, bacon, fresh and canned vegetables, pickles, olives, canned corn, roasted peppers, capers, sun dried tomatoes, pickled onions; Everyone loves them. I’ve had friends give my Choc Chip Muffins a miss. Nobody passes on these savoury muffins!
That moment when you break open the warm cheesy muffin and bite into an olive mixed in with some feta…. SO GOOD!
What you need for savoury muffins
Here’s what you need to make savoury muffins.
A few notes on some of the items:
Baking soda (aka bi-carb) can be substituted with more baking powder (baking soda is basically baking powder on steroids); Flour can be white or wholemeal; Add ins – use 2 1/4 to 2 1/2 cups of whatever you want. I’ve used feta, olives, sun dried tomatoes and roasted peppers because I have all those in my fridge, always! Think: diced vegetables (mmmm, garlic mushroom muffins anyone??), canned and jarred vegetables, antipasto type foods, and anything from the deli! Yogurt / sour cream – the sour element in these helps to activate the baking soda to give it a kick start so the muffins are lovely and soft with a tender crumb. No butter – butter adds flavour but oil makes baked goods moist. With all the flavour from the Add ins plus cheese, just using oil in the batter is fine!
How to make savoury muffins
No different to your favourite Blueberry and Chocolate Chip Muffins!
Whisk dry ingredients Whisk wet ingredients Add wet into dry ingredients Mix 8 times or less (excess mixing = tough cannonballs instead of soft fluffy muffins) Fold through 2 1/2 cups Add Ins of choice – I’ve used olives, sun dried tomatoes, roasted peppers (capsicum), feta and green onions. Plonk into muffin tin then bake!
More ideas for add ins
The beauty of this recipe is that you can literally add almost anything (savoury!) into the muffins. Here’s a few ideas:
diced, sautéed vegetables – zucchini, corn, carrot, onion, potato. Cook them in a little butter, garlic, salt and pepper until softened; roasted vegetables – pumpkin, sweet potato! grilled vegetables – leftover homemade Marinated Grilled Vegetables would be 100% amazing! cauliflower or broccoli, cooked then roughly diced; ham or cooked bacon, diced; other deli and cooked meats (diced or shredded); canned corn, asparagus, mushrooms or other vegetables; any antipasto type deli goods – canned, jarred, in oil or brine; flaked salmon, trout, tuna (fresh cooked or canned drained); and leftover cooked meats.
I’m sure I’m missing some other obvious suggestions – if I am, leave them in the comments section below and I’ll update the recipe!
When to make these savoury muffins
Thinking back over the past 3 months, here are all the occasions for which I have made these muffins – and it’s a fair few times because they’re really handy being they are quick to make and stay fresh!
Impromptu gathering with friends – whether at mine, at a friends’ place, in a park, anywhere! Gift for personal and work purposes – ideal because they are almost as good as freshly made 3 days later; For a fundraiser – everybody makes sweet things, but I swear, savoury ones are more popular; As an alternative to a basket of warm bread rolls at dinner; And the most frequent reason I make them? Speaking really frankly – when I’m trying to get or stay in someone’s good graces. 😂 I find these Savoury Muffins are highly effective for this purpose!
– Nagi x PS Other things that I make for similar reasons (again, because they stay fresh for ages and are made in individual portions) include: caramel popcorn (bag them separately), brownies (wrap each one with paper and twine) or gluten free brownies, cornbread muffins and apple muffins. ❤️
Watch how to make it
Life of Dozer
Today – Yakitori Team Lunch. Dozer – in position.
