Speed Baking - Savoury Muffins

Savoury muffins are a great way to use up vegetables that are past their best, or a delicious way of encouraging picky eaters to try vegetables.  Savoury muffins are also fab as an alternative to sandwiches in packed lunches and make a tasty addition to a picnic feast.

Top tips

 The main thing to remember is don't try and pack too many flavours into the muffins as too many additions can weigh down the batter and you'll end up with stodgy muffins instead of light, flavoursome morsels.

Do squeeze as much moisture out of grated carrots and courgettes if you're adding them to your muffins as they can turn the batter too wet and the muffins heavy.  If I'm adding diced pepper sometimes I cook it first, sometimes not.  It doesn't make that much difference.  

When adding grated vegetables or finely sliced greens to your muffins, it’s best to toss them in the dry ingredients, this helps stop the grated vegetables from sinking when the muffins are baking. It’s also important to mix very carefully if you’re adding delicate fruit (like raspberries), or they’ll break down a lot during mixing and turn your batter pink.

I don't stir diced raw tomatoes into muffin batter, it makes it too soggy, instead well drained and finely diced sun-dried tomatoes work well or alternatively I top muffins with half a cherry tomato - cut side upwards or downwards, it matters not.  

I don't tend to add raw onion to muffins, I much prefer using chives or spring onions (scallions) instead, likewise raw garlic.  I add a little garlic or onion powder to the dry ingredients instead.

If you're adding bacon, chorizo, ham or other meats to your muffins make sure that they are finely chopped and fully cooked before using them in your muffins.  Don't forget to drain the cooked meats well and toss them in the dry ingredients as this helps stop them sinking in the batter as the muffins bake.

Fresh/dried herbs are an excellent and easy way to add extra flavour to your savoury muffins.  Remember that dried herbs are stronger than fresh so use only 1 tsp of dried herbs, whereas you can include 1 Tblsp of finely chopped fresh herbs.

Basic Savoury Muffin Recipe 

280g/ 2 1/3 cups plain flour
1 Tblsp/3 tsp baking powder
2 free range eggs
250ml/1 cup milk (non dairy if required)
6 Tblsp/90ml oil or 85g/ 1/3 cup butter melted and cooled

Additions: 100g mature cheddar or 150g finely diced feta, 2 Tblsp finely chopped chives.  I used another 50g of cheddar to sprinkle over the top of the muffins before baking.

Preheat your oven to 200C/180C Fan/Gas Mark 6.

Line muffin trays with paper cases or grease the holes of a 12 hole muffin tin.

Sift the flour and baking powder into a bowl then stir through the sugar until combined.  If using the cheese and herbs, stir these through the dry ingredients.

In a separate bowl or jug combine the wet ingredients. Beat together the eggs, milk, and oil or melted butter until combined.

Make a well in the dry ingredients and pour in the wet ingredients. Mix gently until just combined, don't beat the mixture.

Spoon the mixture evenly into your prepared muffin cases or tray and bake in the preheated oven for about 20 minutes. The muffins should be well risen golden and firm to the touch. A skewer inserted in to the centre should come our free from crumbs.

Leave the muffins to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

2 comments Basics, Dairy free, Muffins, Vegetarian