These savoury muffins are adaptable so are perfect for kiddies and adults alike as they are so easy to customise to your own taste. I call them ‘on the go’ muffins as they keep so well in a bag if going out for the day with your little ones, in a lunchbox or even to batch make and put in the freezer to defrost for breakfast on the go.
You use the same base recipe for the savoury muffins each time but adapt it to you taste. I always try to cram as many veggies into mine in order to sneak in a way to five a day.
Start by preheating your oven and choosing a flavour for your muffins. I often choose a flavour dependant on what I have in the fridge. Choose a flavour that will suit your taste, this could be roasted pepper muffins, mixed veggie muffins or simple versions like ham and cheese. The two examples on this post are pizza flavour and sun dried tomato savoury muffins which are both a hit with my kids.
Prepare two bowls, one large and one medium. Into your large bowl weigh out and add the flour and baking powder. I used plain flour but you can use wholemeal flour for extra fibre if you wish although the taste is slightly different. In your second bowl, whisk together milk, eggs and rapeseed oil.
Pour your egg mixture slowly into your flour mixture and whisk to make into a ‘batter’ like appearance.
You have now created the base for your muffin, it is here that you add your flavour. For example, if you opt for the sundried tomato flavour then as per the recipe add in your sundried tomato paste now. You can of course use your own homemade sundried tomatoes here or a jar of them. I tend to use the paste as I always keep a jar of this handy in my cupboard, they sell it in most supermarkets.
Spoon the mixture into a lined muffin tin, fill 3/4 of the way and leave a little room for them to rise. I use these silicone cupcake liners which are fab!
Tear your mozzarella into small pieces and place a little on top of each muffin pressing it down lightly into the mixture. Take care not to use huge chunks as you don’t want to weight the muffins down as they need to be light enough to rise nicely.
This is what your sundried tomato muffins should look like..
and here are the pizza muffins..
Bake for 20-25 minutes until golden. Once cooked pop them onto a cooling rack.
These can be enjoyed hot or cold. I tend to double the recipe and make a big batch of them so that I am able to freeze some. They are perfectly freezer friendly and keep up to 3 months so just remember to label them up. When you need one for an on-the go breakfast just take out of the freezer and pop into the microwave for a minute or so. Or to put in your bag/ lunchbox defrost overnight.
I serve these savoury muffins with our ‘Lot’s a Veggie Sauce‘ and chopped pepper and cucumber sticks.
'On the Go' Savoury Muffins
Base ingredients for the muffins
- 100 g plain flour
- 1 tsp baking powder
- 80 ml milk
- 1 egg
- 20 ml rapeseed oil
Now choose your flavouring
- Two examples are pizza flavour or sun dried tomato however you can create your own flavours e.g ham and cheese or spinach and cheese.
Pizza flavour muffins
- 1 tsp oregano
- 1 tsp garlic
- 2 tbsp tomato puree
- 10 cherry tomatoes chopped finely
- 1 ball of mozzarella
Sun dried tomato muffins
- 3 tbsp Sun dried tomato paste
- 1 ball of mozzarella
- Preheat oven to 200oc and prepare your muffin tin with cases.
- Prepare two bowls, one large and one medium.
- Into your large bowl weigh out and add the flour and baking powder.
- In your second bowl, whisk together milk, eggs and rapeseed oil.
- Pour your egg mixture slowly into your flour mixture and whisk to make into a ‘batter’ like appearance
- You have now created the base for your muffin, you must now add your flavour. For example, if you opt for the sundries tomatoes then add in your paste now.
- Spoon the mixture into a lined muffin tin, fill 3/4 of the way and leave a little room for them to rise.
- Tear your mozzarella into small pieces and place a little on top of each muffin pressing it down into the mixture
- Bake for 20-25 minutes until golden.