Savoury Muffins Food

SAVOURY PICNIC MUFFINS

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.

SAVOURY CHEESE MUFFINS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan).
• Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
• Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
• Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

MEDITERRANEAN SAVOURY MUFFINS

Steps:

• Preheat oven to 180°C/350°F (160°C/320°F fan).
• Brush a 12 hole standard muffin tin generously with butter
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times.
• Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
• Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

25 BEST SAVORY MUFFINS

Steps:

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

SAVOURY CHEESE MUFFINS

Steps:

• Whisk the flour, baking powder, baking soda (bicarbonate of soda), salt and black pepper in a large bowl.
• In a separate bowl, combine the oil and buttermilk.
• Pour the oil mixture into the flour mixture and mix to combine.
• Add in the grated cheese and 2 cups of any chopped veggies or other ingredients you prefer. I used feta, olives, red jalapenos, and chives.
• Grease the muffin tin WELL. Even if you are using a non-stick pan, it should be well greased. I use cooking spray or lots of butter to grease the muffin tin. If you are lining the pan with paper cups, then those cups need to be sprayed as well.
• Divide the batter in the muffin tin, filling each up to ¾ full.
• Bake in a preheated oven of 320ºF ( 160ºC ) for between 20 to 25 minutes.
• Remove from the oven and enjoy as is or with a spread of butter.

SAVORY MUFFINS

Steps:

• Sieve the plain flour and baking powder, set aside.
• In a mixing bowl, add olive oil, butter, salt, green chili paste and coriander leaves and mix well with a whisk. Slowly add the egg mixture and mix well.
• Add half of the flour mixture and fold with a spatula. Next add half of the milk and gently fold to combine. Add the remaining flour and fold, followed by the rest of the milk.
• Next add the boiled sweet corn kernels, green peas and grated cheese and fold to combine.
• Spoon batter into paper cups or muffin pans that are lined with paper liners. Sprinkle some grated cheese on top (optional).
• Bake at 180 C for 18-20mins or until a tooth pick inserted into the centre comes out clean.
• Best served hot or warm from the oven.

SAVORY MORNING MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
• Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
• Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

HEALTHY SAVOURY BREAKFAST BACON MUFFINS

Steps:

• Pre-heat your oven to 180 degrees Celsius (350 degrees F)
• Pre-head a medium-large frying pan over medium-high heat. Add you EXTRA vegetable oil (about ½ a tablespoon) and then add your chopped bacon.
• Fry the bacon for 3-5 minutes and stir every minute or 2, until the bacon is nice and crispy. Then, transfer the bacon onto kitchen paper to drain.
• Fill each hole of a 12 cup muffin tin with paper muffin cases. Then spray the inside of each muffin case with cooking spray.
• Mix your coconut flour and almond flour in a large bowl.
• Then whisk your eggs, vegetable oil, almond milk, chives, bacon and cheddar cheese in another bowl.
• Add the wet ingredients to the dry ingredients and then whisk until you have a well combined and lump free batter.
• Fill each muffin case a bit more than half way up with your muffin batter. Then bake the muffins in your pre-heated oven for 30 minutes.
• Once the muffins are cooked, let them cool and then store them away for breakfast.

SAVOURY MUFFINS

Steps:

• Preheat the oven to 375°F and grease a muffin tin with butter or oil.
• In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.
• Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.
• In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.
• In a separate large bowl, combine all of the wet ingredients; egg, milk, yogurt and olive oil and whisk to combine.
• Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.
• Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.
• Divide all of the batter evenly across the muffins tin wells.
• Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and muffins are slightly golden on top.
• Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.
• The muffins can be served immediately, stored at room temperature for 5 days, in the fridge for up to 7 days or frozen for up to 3 months.

CHEESE AND ONION MUFFINS

Steps:

• Preheat oven to 375 F.
• In a non-stick skillet over medium heat stir butter and chopped onion. Sauté for 10-15 minutes until lightly browned.
• In a large mixing bowl mix all dry ingredients together and stir in cheddar cheese and 1/2 cup of parmesan.
• Beat egg, milk, oil and caramelized onions into a separate bowl and add to dry ingredients. Fold gently until just combined.
• Spoon Cheese and Onion Muffins into well-greased cups. Sprinkle the top of each muffin with remaining 1/2 cup parmesan cheese then bake for 15-20 minutes.

SAVOURY PICNIC MUFFINS

Steps:

• Preheat oven to 200°C Lightly grease a 12-hole, 1/3 cup-capacity muffin pan.
• Sift flour into a large bowl. Make a well in centre. Pour butter, egg and milk into a jug. Stir to combine. Pour into well. Stir until almost combined. Fold through feta, ham, tomatoes and olives.
• Spoon mixture into muffin holes. Insert a rosemary sprig in the top of each muffin. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Set aside in pan for 1 minute. Turn out onto a wire rack to cool completely. Place muffins in an airtight container. Serve with butter.

GLUTEN FREE SAVOURY MUFFINS (PALEO & DAIRY FREE)

Steps:

• Preheat your oven to 180°C/355°F.
• Add the dry ingredients into a large bowl.
• In a separate bowl add the eggs and whisk then add the coconut oil and almond milk.
• Add the wet ingredients into the bowl with the dry ingredients and mix together.
• Add the vegetables and stir through the mixture.
• Spoon the mixture into prepared muffin tins. Top with sunflower seeds and fresh thyme.
• Bake for 15-20 minutes until the muffins are a light golden brown and a toothpick or skewer comes out clean or with just a couple of crumbs* See additional recipe notes in blog post.
• Once the muffins are cool enough to handle transfer to a cooling rack.
• Store the muffins in an airtight container in the fridge with a paper towel placed in the bottom of the container.

SAVOURY MUFFINS

Steps:

• Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
• Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
• Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
• Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
• Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.