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Photograph of Savoury Muffins - Core Recipe

Savoury Muffins - Core Recipe

These light and fluffy ‘one bowl’ savoury muffins are quick, highly versatile and adaptable to your personal preferences, seasonal ingredients and store cupboard staples. You can whip these up in no time. This wonderful recipe is a blank canvas for your imagination – let it run riot!

Course Breakfast, brunch, Lunch, Snack
Keyword breakfast, brunch, muffins, picnic, savoury, snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Author Susan

Ingredients

Wet ingredients:

  • 50g unsalted butter
  • 1 tablespoon white wine vinegar
  • 85ml milk
  • 1 large egg, lightly beaten

Dry Ingredients:

  • 125g plain/all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Additional ingredients:

  • 100g – 150g prepared vegetables/beans (*See Recipe Notes)
  • 100g – 150g chopped bacon or sausage (*See Recipe Notes)
  • 125g grated cheese
  • ½ - 1 teaspoon herbs/spice
  • 1 tablespoon seeds
  • 25g – 40g nuts

Toppings:

  • Nuts
  • Seeds
  • Extra grated cheese

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

  3. Additional ingredients: grate the cheese if using and prepare the remaining additional ingredients

  4. Wet ingredients: melt the butter in a large bowl in the microwave.  Allow to cool a little.

  5. Add the vinegar to the milk – it will curdle. It is supposed to do this! 

  6. Add the milk and vinegar to the butter, mix well and beat in the egg.

  7. Dry Ingredients: put a sieve over your mixing bowl and weigh in the dry ingredients. Shake through the sieve. (The black pepper may not go through the sieve - just tip into your mixture!)

  8. Fold the dry ingredients into the wet ingredients and mix lightly – until around 80% combined. 

  9. Now add the cheese and the additional ingredients and fold in carefully; be careful not to over-mix at this stage

  10. Either:

    A. using an ice cream scoop, divide the batter equally between the muffin cases. Scatter over any toppings top of the muffins.  OR

    B. Fill a 1lb lined loaf tin, level the surface and scatter over any toppings

  11. Put into the oven on the middle shelf for 5 minutes.

  12. After 5 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further:

    A. 15 - 20 minutes for the muffins, OR

    B. 45 – 55 minutes for the loaf

  13. Remove from the oven when cooked, leave to sit for 5 – 10 minutes and then transfer the muffins/loaf to a wire cooling rack.

  14. Eat warm or at room temperature.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • measuring jug
  • mixing bowl
  • chopping board and knife
  • grater
  • 6 hole muffin tin and paper cases

Storage:

In the fridge: these muffins are best eaten on the day they are made. However, they will store well in an airtight container for 2 -3 days  in the fridge. Allow to come to room temperature  or warm in the microwave or the oven before eating.

In the freezer: these muffins freeze well in an airtight container or bag for up to 3 months.

Additional ingredients: 

Additional ingredients which need cooking before adding to the muffin batter:

  • bacon, chopped
  • sausages, chopped
  • onion, chopped
  • mushrooms, chopped
  • leeks, chopped

Additional ingredients which do not cooked before adding to the muffin batter:

  • spring onion, finely chopped
  • shredded spinach
  • chopped herbs
  • tomatoes or semi dried tomatoes, finely chopped
  • grated or finely chopped carrot
  • grated or finely chopped courgette
  • peppers or roast peppers, finely chopped
  • grated cheese
  • seeds
  • chopped nuts