For those who know me, I don’t have a massive sweet tooth, which is why these savoury muffins are a big hit with me. They are great as a snack, gently warmed and buttered. They also make for great accompaniments with homemade soups or eggy brunches. Here, we are making courgette and chilli savoury muffins but you can mix-n-match your own ingredients (bacon, chorizo, broccoli, peas, ham, feta, squash, peppers, pesto). Ever since the first time my husband made these for me, I was hooked.
Ingredients (makes 6-8 savoury muffins)
1 medium courgette
1/2 red chilli
1.5 cups of plain flour
1 tsp of baking powder
1 tsp salt
Dash of black pepper
Freshly grated parmesan cheese
1 cup of skimmed or full fat milk
Start by pan-frying the courgettes for a couple of minutes.
Once the courgettes have had a bit of colour, add some freshly cut chillies and cook down a bit further. Leave aside.
Start by mixing all the dry ingredients (flour, baking powder, salt, pepper, grated cheese and courgette-chilli mix) in a big mixing bowl. Give it a good stir with a fork.
Now is the time to mix in the wet ingredients. Break the egg into the milk and give it a gentle mix.
Now mix the wet and dry ingredients together. Create a little well in the dry mix and pour in the egg-milk liquid, adding the wet mixture in batches. Mix together gently and loosely with a fork. It will slowly start to thicken up. Pour any remaining mixture over any dry spots that you see in the bowl. The mixture should have a porridge-like consistency.
Pour the mixture into pre-greased ramekins/muffin trays. Add some freshly grated cheese on top before putting in the oven for 30-40 minutes (Fan 170 degrees/ 190 degrees for a non-fan conventional oven). Cooking times will vary depending on the size of the muffins.
These savoury muffins are best served warm and buttered. Enjoy!