Easy Mini Muffin Savoury Food

25 BEST SAVORY MUFFINS

25 Best Savory Muffins image

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Easy Cheddar Cheese Muffins
Savory Cheesy Zucchini Muffins
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Leftover Ham and Cheese Breakfast Muffins
Pepperoni Pizza Muffins
Mac and Cheese Cups
McDonald's Sausage and Egg McMuffin Recipe
Mini Meatloaf Muffins
Mediterranean Savoury Muffins
Spicy Bacon Cheddar Zucchini Breakfast Muffins
Shepherd's Pie 'Muffins'
Broccoli Cheddar Muffins
Baked Spaghetti and Meatball Cups
Jalapeño Cornbread Muffins
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Sundried Tomato and Pesto Savoury Muffins
Cheesy Leftover Mashed Potato Muffins
Savoury Sun-Dried Tomato u0026amp; Olive Muffins
Savory Vegan Polenta Muffins
Savory Oatmeal Muffins

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a savory muffin in 30 minutes or less!

Nutrition Facts :

SAVOURY PICNIC MUFFINS

Savoury picnic muffins image

Make a batch of these easy savoury muffins for your next picnic. These cheesy bites with seasonal veg are great for lunchboxes, too

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 45m

Number Of Ingredients 9

Ingredients

1 courgette (about 175g grated weight)
4 spring onions, finely chopped
225g self-raising flour
1 roasted red pepper from a jar, drained and finely chopped
100g parmesan, finely grated
few rosemary sprigs, needles picked and finely chopped
2 eggs, beaten
90ml sunflower oil
50-100ml whole milk

Steps:

Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.

Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

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