Savoury Muffins
Savoury Muffins
Ingredients
For the Base Mixture
- 1/2 cup oil, (sunflower, or melted butter)
- 1/2 cup yogurt
- 1/2 cup milk
- 1 egg
- 1 pinch salt
- 2 cups plain flour, (or gluten-free flour)
- 2 teaspoons baking powder
For the Fillings (Choose Your Own)
- 2 cups fillings, such as 1 cup shredded cheese and 1 cup diced ham; other options include salami, capsicum, or spices
- as needed pesto, optional, or chutney
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Prepare a muffin tin by lining each cup with baking paper. You can cut baking paper into squares, run them under some water to make them pliable, and then press them into the muffin tin holes to form liners.
⏱️ 5 min•🌡️ 200
- 2
In a large mixing bowl, whisk together the oil (or melted butter), yogurt, milk, and egg until well combined.
⏱️ 2 min
- 3
Add the plain flour (or gluten-free flour), baking powder, and salt to the wet mixture. Using a spatula, fold the ingredients until they are almost combined. Be careful not to overmix the batter.
⏱️ 3 min
- 4
Add your chosen fillings to the batter. For example, if using, add 1 cup shredded cheese and 1 cup diced ham. Fold the fillings into the batter until they are evenly distributed.
⏱️ 2 min
- 5
Scoop the muffin batter into the prepared muffin cases. If desired, you can add a small amount of batter to the bottom of the muffin case, then a couple of spoonfuls of pesto or chutney into the center, and then top with more muffin batter.
⏱️ 3 min
- 6
Bake the muffins in the preheated oven for 15 minutes, or until a skewer inserted into the center of a muffin comes out clean.
⏱️ 15 min•🌡️ 200
- 7
Once baked, remove the muffins from the oven. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack. Enjoy the savoury muffins warm.
⏱️ 5 min
- 8
Leftover muffins can be frozen and reheated in the microwave for 30-60 seconds.
Kitchen Tools
Nutrition Facts (per serving)
Savoury Muffins
For the Base Mixture
- 1/2 cup oil, (sunflower, or melted butter)
- 1/2 cup yogurt
- 1/2 cup milk
- 1 egg
- 1 pinch salt
- 2 cups plain flour, (or gluten-free flour)
- 2 teaspoons baking powder
For the Fillings (Choose Your Own)
- 2 cups fillings, such as 1 cup shredded cheese and 1 cup diced ham; other options include salami, capsicum, or spices
- as needed pesto, optional, or chutney
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Prepare a muffin tin by lining each cup with baking paper. You can cut baking paper into squares, run them under some water to make them pliable, and then press them into the muffin tin holes to form liners.
⏱️ 5 min•🌡️ 200 - 2
In a large mixing bowl, whisk together the oil (or melted butter), yogurt, milk, and egg until well combined.
⏱️ 2 min - 3
Add the plain flour (or gluten-free flour), baking powder, and salt to the wet mixture. Using a spatula, fold the ingredients until they are almost combined. Be careful not to overmix the batter.
⏱️ 3 min - 4
Add your chosen fillings to the batter. For example, if using, add 1 cup shredded cheese and 1 cup diced ham. Fold the fillings into the batter until they are evenly distributed.
⏱️ 2 min - 5
Scoop the muffin batter into the prepared muffin cases. If desired, you can add a small amount of batter to the bottom of the muffin case, then a couple of spoonfuls of pesto or chutney into the center, and then top with more muffin batter.
⏱️ 3 min - 6
Bake the muffins in the preheated oven for 15 minutes, or until a skewer inserted into the center of a muffin comes out clean.
⏱️ 15 min•🌡️ 200 - 7
Once baked, remove the muffins from the oven. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack. Enjoy the savoury muffins warm.
⏱️ 5 min - 8
Leftover muffins can be frozen and reheated in the microwave for 30-60 seconds.