Savoury Muffins Recipes

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MEDITERRANEAN SAVOURY MUFFINS



Mediterranean Savoury Muffins image

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.

Provided by Nagi

Categories     Baking     Snack

Time 40m

Number Of Ingredients 16

Butter or oil spray (, for greasing)
2 cups (200g) cheddar cheese (, shredded (or other cheese))
75g / 2.5oz feta (, crumbled*)
1/2 cup green olives slices (*)
1/2 cup sun-dried tomatoes strips (*)
1/2 cup roasted peppers (*, drained and chopped (capsicum))
1/2 cup green onions (*, sliced )
2 cups (300g) flour ((plain / all purpose flour))
1 1/2 tsp baking powder
1/2 tsp baking soda (/ bi-carb soda (sub 1 1/2 tsp baking powder))
1/2 tsp salt
1 egg ((large, about 60g / 2 oz))
1 cup (250 ml) milk ((full or low fat))
1/4 cup (60g) sour cream (or plain yoghurt (Note 1))
1/4 cup (60ml) vegetable oil ( (or any plain flavoured oil))
1 garlic clove (, minced)

Steps:

  • 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!

Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

25 BEST SAVORY MUFFINS



25 Best Savory Muffins image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Easy Cheddar Cheese Muffins
Savory Cheesy Zucchini Muffins
Spinach, Bacon, and Cheddar Muffins
Savory Carrot Muffins
Leftover Ham and Cheese Breakfast Muffins
Pepperoni Pizza Muffins
Mac and Cheese Cups
McDonald's Sausage and Egg McMuffin Recipe
Mini Meatloaf Muffins
Mediterranean Savoury Muffins
Spicy Bacon Cheddar Zucchini Breakfast Muffins
Shepherd's Pie 'Muffins'
Broccoli Cheddar Muffins
Baked Spaghetti and Meatball Cups
Jalapeño Cornbread Muffins
Vegetable Savoury Muffins
Spinach u0026amp; Cheese Savoury Lunchbox Muffins
Mini Egg Strata Recipe in a Muffin Tin
Salmon and Chive Muffins
Vegan Savory Muffins with Kale and Chives
Sundried Tomato and Pesto Savoury Muffins
Cheesy Leftover Mashed Potato Muffins
Savoury Sun-Dried Tomato u0026amp; Olive Muffins
Savory Vegan Polenta Muffins
Savory Oatmeal Muffins

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a savory muffin in 30 minutes or less!

Nutrition Facts :

SAVORY MORNING MUFFINS



Savory Morning Muffins image

Provided by Valerie Bertinelli

Time 30m

Yield 8 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, melted and cooled, plus more for the muffin tin
1 1/2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon dried sage
1/2 cup cooked, crumbled breakfast sausage
1/2 cup shredded sharp Cheddar
1 scallion, chopped
3 tablespoons heavy cream
2 large eggs

Steps:

  • Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
  • Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
  • Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

SAVORY CHEESE MUFFINS



Savory Cheese Muffins image

These muffins are a savory addition to your favorite breakfast or brunch. Your family will love them, and you can whip them up in a hurry!

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup skim milk
1/4 cup butter, melted
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a bowl, combine flour, baking powder and salt. Mix egg, milk and butter; stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until golden brown.

Nutrition Facts :

SAVORY BREAKFAST MUFFINS



Savory Breakfast Muffins image

A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.

Provided by Marsha Eibert

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 35m

Yield 12

Number Of Ingredients 12

4 slices bacon
2 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons white sugar
1 tablespoon wheat germ
½ teaspoon salt
2 eggs, beaten
⅓ cup milk
1 cup canned cream-style corn
¼ cup butter, melted
¼ cup vegetable oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
  • Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25, until golden brown.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 22.8 g, Cholesterol 48.1 mg, Fat 13.9 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 4.9 g, Sodium 393.7 mg, Sugar 3.2 g

SAVORY BREAKFAST MUFFINS



Savory Breakfast Muffins image

After taking a bite, few people can resist gobbling up these out-of-the-ordinary muffins. They're packed with cheese, ham, pepper and onions. -Michelle van Maanen, Lethbridge, Alberta

Provided by Taste of Home

Time 45m

Yield 16 muffins.

Number Of Ingredients 14

1-1/2 cups whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1-1/4 cups buttermilk
2 tablespoons butter, melted
1 tablespoon canola oil
3/4 cup cubed Havarti cheese with jalapeno or pepper Jack cheese
3/4 cup finely chopped fully cooked ham
1 medium sweet red pepper, finely chopped
4 green onions, finely chopped

Steps:

  • In a large bowl, combine the flours, baking powder, baking soda, salt and pepper. In another bowl, combine the eggs, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in remaining ingredients., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 124 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 319mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

SAVOURY MUFFINS



Savoury Muffins image

Make and share this Savoury Muffins recipe from Food.com.

Provided by Diana McNaughton

Categories     Quick Breads

Time 1h25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

2 cups self raising flour
3 spring onions, finely chopped
3 stalks celery, chopped
300 g cooked cold mashed pumpkin
1 small carrot, grated
1/2 small red capsicum, chopped
1/2 small green capsicum, chopped
1/4 cup chopped fresh parsley
1 cup grated tasty low-fat cheese
salt and pepper
1 cup skim milk
1 tablespoon olive oil
1 egg, lightly beaten
cayenne pepper, for sprinkling
1/3 cup grated parmesan cheese

Steps:

  • Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
  • Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
  • Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
  • Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
  • Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.

Nutrition Facts : Calories 144, Fat 3.4, SaturatedFat 1.3, Cholesterol 22.8, Sodium 140.7, Carbohydrate 20.4, Fiber 1.2, Sugar 1.2, Protein 7.8

SAVOURY PICNIC MUFFINS



Savoury picnic muffins image

Make a batch of these easy savoury muffins for your next picnic. These cheesy bites with seasonal veg are great for lunchboxes, too

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 45m

Number Of Ingredients 9

1 courgette (about 175g grated weight)
4 spring onions, finely chopped
225g self-raising flour
1 roasted red pepper from a jar, drained and finely chopped
100g parmesan, finely grated
few rosemary sprigs, needles picked and finely chopped
2 eggs, beaten
90ml sunflower oil
50-100ml whole milk

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
  • Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.

Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

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