These savoury muffins loaded with cheese and veges is the best muffins you have ever baked. They are so easy to make, sinfully addictive and will disappear in no time. These muffins are perfect for snacking, lunchboxes, picnic and sides. And the best thing kids wont notice the vegetables hidden inside these muffins.
How to Make Savoury Muffins
These muffins require basic pantry ingredients like Plain flour, milk, cheese, eggs and butter. The vegetables I used are carrots, capsicum, spring onions and corn. You can pick and choose the vegetables you like according to your choice. Spinach, fresh tomatoes, peas or zuchinni work well for these savoury muffins.
Mix all the wet ingredients first and then add dry ingredients. Mix them together. The mixture will be a bit lumpy but its completely normal. Brush a muffin tray with butter and scoop in the mixture evenly. You can also use muffin cases.
WATCH HOW TO MAKE THEM
Storing Savoury Muffins
Although Muffins are always best on the day that they’re made, but if you pop them in the freezer, then they’ll stay deliciously fresh. Allow them to cool down on wire rack and pop them in freezer safe container or sealable freezer bag. Reheat them in microwave.
Other Recipes to try
Garlic Knots
Ultimate Blueberry Muffins
Strawberry Muffins
Savoury Muffins
Ingredients
- 2 cups Plain Flour
- 2 cups Grated Cheese
- ⅓ cup Corn
- ¼ cup Spring Onions
- ½ cup Carrot Grated
- ⅓ cup Capsicum chopped
- 1 cup Milk
- 2 Eggs
- 80 g Melted Butter
- 1½ tsp Baking Powder
- Salt and Pepper to taste
- Oil spray or melted butter to grease the pan.
Instructions
- Preheat oven to 180 °C and brush muffin tray with butter or oil.
- In a bowl mix plain flour, baking powder, salt and pepper.
- Combine all the wet ingredients and whisk until combined. Add cheese and vegetables along with flour mixture.
- Using a spatula mix the batter until mixed well. Pour mixture into prepared muffin tray.
- Bake in the oven for 25 mins or untill skewer comes out clean.
