Muffins don’t need to be sweet to be good.
This is my base recipe for savoury muffins that I mix, match & swap in ingredients depending on what is starting to look a little funky in the fridge. I personally prefer courgettes to carrots in this recipe, but if you see one lonely carrot in the fridge, just throw it into the mix. It’s definitely better than having to eat a floppy carrot or just wasting it. I’m sure you could also switch in different flours to make it gluten free, or sub the olive oil for butter or coconut oil without any problems.
As for the cheese, cheddar is of course the classic option. I’ve used a bit of gruyere and parmesan before too, but I would try and use less when they’ve got such strong prominent flavours. This is really a base recipe that you could change pretty easily to use up the ingredients you have at home. Just go play and be creative with what’s on hand..Chuck in some different herbs maybe. A bit of leftover bacon? They’re a handy late morning/afternoon snack for when you’re craving something savoury.
Makes about 10 (adapted from this BBC recipe)
225g self raising flour
100g grated courgette (or 50g carrot / 50g courgette)
1 spring onion, finely chopped (or chives)
Salt & freshly ground black pepper
1tsp chopped fresh thyme leaves (optional)
75g grated cheese (cheddar, mozzarella, whatever you have randomly in the fridge!)
50ml olive oil
A handful of cherry tomatoes, about 10 cut in half
- Preheat the oven to 400ºF/200ºC
- In a large bowl, mix together the flour, courgette, spring onion, salt, pepper, thyme & grated cheese.
- Add in the milk, egg and olive oil & stir till everything is well combined.
- Line 10 muffin moulds and half-fill each one with the mixture.
- Put in two halves of tomato and then spoon the remaining mixture over each muffin concealing the tomatoes.
- Bake for 15- 20 minutes until nice and golden brown.