Savoury courgetty, cheesy, olivey, hammy muffins

savoury muffins 6

I went to a friend’s house for morning tea recently and rather than bake a cake or cupcakes or cookies, she had made some absolutely delicious savoury muffins.  I’m a savoury girl.  Love a bit of cake but would go savoury by choice.  So she gave me her recipe and today, as I had a couple of gals over with their bubs, I thought I’d put it to the test.  You’ve gotta love a handwritten recipe from an old friend.  I was missing some ingredients so I substituted with others and added a few extras in for good measure.  They were a hit with biggies and liddlies alike and I’m currently baking a fresh batch for the freezer.  Great finger food for bubs, toddlers and mums on the go.

Ingredients:

2 cups self raising flour
1 cup milk
1 egg gently beaten
125 grams unsalted butter melted (½ block)
½ cup chopped ham (I used smoked sandwich ham)
¾ cup grated cheese (I used cheddar)
½ leek finely chopped (I used a small onion)
1 small red capsicum/red pepper (I didn’t have so did courgette instead)
¾ cup of grated courgette/zucchini) (In future I’d do capsicum & courgette)
½ cup chopped stuffed olives
¾ cup chopped parsley
2 tsp cinnamon
A good grating of fresh nutmeg

I didn’t add pinch of salt or pepper but you can. Olives add lovely saltiness.

Pre-heat oven to 180 degrees.

Lightly fry the grated courgette and onion in a knob of unsalted butter.
Fold the dry ingredients together.
Add the melted butter, milk and lightly beaten egg and gently mix.  Don’t over mix.

My friend’s original muffin recipe

My friend's savoury muffin recipe

Bung a generous dollop in each muffin hole in a muffin tray or use paper cases if you like.  Pop in the oven for 20-25 minutes until golden.  I’m aware that some of my muffins look burnt!  They actually weren’t but my phone camera doesn’t really pick up the subtleties!!!

Bob’s your aunty.

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One Response to Savoury courgetty, cheesy, olivey, hammy muffins

  1. Victoria says:

    Will let you know how mine taste!

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