If you are a sucker (like me) for anything savoury, then these savoury muffins are for you!  They are just so delicious served warm with butter which melts through 🤤.

These muffins also work with plain gluten-free flour, however, just add 2 teaspoons of baking powder to create a nice rise (or use self-raising, gluten-free flour) and be mindful that they don’t stay fresh for long if cooking gluten-free.  You are best to eat these within 24 hours.

You will find these muffins freeze well, and they’re fantastic for lunchboxes.  Even though they are delish warm, they are also lovely cold.

February 20, 2018
  • 10m
  • 20m
  • 30m
  • 12

Ingredients

  • 150 g cheddar cheese
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 carrot
  • 2 kale or spinach leaves
  • 2 egg
  • 1 tbsp. mixed herbs
  • 280 g self-raising flour (gluten-free works well)
  • 240 g milk of choice
  • 4 rashers nitrate-free bacon
  • 60 g frozen corn
  • 1 pinch salt

Instructions

Thermal Cooking Method

  1. Preheat oven to 200°C and grease a muffin tray with butter and flour.
  2. Roughly dice cheese, carrot and kale or spinach and place in mixing jug. Blitz for 10 seconds/speed 7.
  3. Add all remaining ingredients and mix for 10 seconds/speed 4/reverse.
  4. Spoon mixture into a greased muffin tray. Cook in the oven for 20 minutes or until a skewer inserted comes out clean.
  5. Cool on a wire rack.

Traditional Cooking Method

  1. Preheat oven to 200°C and grease a muffin tray with butter and flour.
  2. Grate cheese and carrot and finely slice kale or spinach.
  3. Add all remaining ingredients to a large bowl and mix together.
  4. Spoon mixture into a greased muffin tray. Cook in the oven for 20 minutes or until a skewer inserted comes out clean.
  5. Cool on a wire rack.

Nutrition

  • 12