Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.
Course: Baking, Snack
Keyword: Cheese muffins, Savoury Muffins
Butter or oil spray, for greasing
2 cups (200g)cheddar cheese, shredded (or other cheese)
75g / 2.5ozfeta, crumbled*
1/2cupgreen olives slices*
1/2cupsun-dried tomatoes strips*
1/2cuproasted peppers*, drained and chopped (capsicum)
1/2cupgreen onions*, sliced
2 cups (300g)flour(plain / all purpose flour)
1 1/2tspbaking powder
1/2tspbaking soda / bi-carb soda (sub 1 1/2 tsp baking powder)
1egg(large, about 60g / 2 oz)
1 cup (250 ml)milk(full or low fat)
1/4 cup (60g)sour creamor plain yoghurt (Note 1)
1/4 cup (60ml)vegetable oil (or any plain flavoured oil)
1garlic clove, minced
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!
* These ingredients can be substituted with any add-ins of choice, 2 1/4 to 1/2 cups in total. I recommend using 1/4 to 1/2 cup of something oniony or fresh herbs eg onion, leeks, eschallots, green onion (scallions / shallots) or fresh parsley or chives.1. Sour cream / yogurt - sub with 1 tsp lemon juice plus 1/4 cup milk. Let it stand for 10 minutes then use in place of sour cream in this recipe (you've just made buttermilk sub!)2. Storage - allow to cool then keep in an airtight container for 3 to 4 days. If you're in a very hot humid climate place (eg South East Asian), keep them in the fridge (because they are so moist, it can make things grow after a couple of days, sorry to gross you out!)Unlike most muffins, these don't dry out the day after so you can eat them at room temperature and they are delish. But if you can pop them in the microwave for 15 seconds, they are even more amazing! (Also, I would never say no to a little smear of butter but it doesn't need it :) )They can also be frozen for 3 months.3. Nutrition per muffin.