Savoury Picnic Muffins Food

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

SAVOURY PICNIC MUFFINS

Savoury Picnic Muffins image

Make and share this Savoury Picnic Muffins recipe from Food.com.

Provided by Sonya01

Categories Lunch/Snacks

Time 25m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

2 cups self-raising flour
80 g butter, melted, cooled
1 egg, lightly beaten
1 cup milk
100 g feta cheese, crumbled
100 g sliced ham, diced
1/3 cup sun-dried tomato, finely chopped
2 tablespoons pitted kalamata olives, chopped
12 sprigs fresh rosemary
butter, to serve

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.

Nutrition Facts : Calories 180.1, Fat 9.2, SaturatedFat 5.5, Cholesterol 46.5, Sodium 581.5, Carbohydrate 17.7, Fiber 0.8, Sugar 1, Protein 6.6

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