Savoury Muffins, such fun!

One of the biggest disappointments students face at this time of year is waking up on a beautiful spring morning and realising that the day will be spent inside, probably at the library. A savoury muffin on such a day is by no means a disappointment – it will refuel you mid-afternoon when your brain energy is lacking, especially if you have a thermos of tea to enjoy with it. Why not make a batch of these over the weekend to see you through a library filled week?

The recipe below is for olive, sweetcorn and basil muffins, but you can substitute almost anything in for the fillings I’ve chosen. Make sure you include cheese which helps bind it all together and taste far nicer, plus some sort of extra flavouring (e.g., herbs, dried spices, mustard). Be careful with vegetables that release water as they cook, like courgettes. Some veg may need gentle cooking before you put them in your muffin batter, but I’ll leave it to your judgement.

Sweetcorn, black olive and basil muffins



225g plain flour

2 teaspoons baking powder

Plenty of salt and pepper

150-180g (cheddar) cheese, grated

2 eggs

225ml milk

120ml oil (sunflower, vegetable or olive)


Small tin of sweetcorn, drained and rinsed

A handful of olives, drained and sliced

A generous handful of basil, chopped up finely


  1. Preheat the oven to 180°C, and grease a muffin tin well (paper muffin cases are unnecessary and often I find muffins stick more easily to cases rather than tins).
  2. Stir together the flour and baking powder in a bowl, and season well. Stir in the cheese (if you’re using a wet cheese, leave it until the end)
  3. Beat the eggs in a jug. Add the milk and oil, and beat again.
  4. Make a well in the dried food, and pour the wet ingredients in slowly. Be careful to only stir enough to ensure everything is combined.
  5. Stir in your fillings very gently.
  6. Divvy the batter up between the muffin cases (the batter should come up almost level with the edge)- it will make about 10-12. Grind some extra black pepper on top if you have some.
  7. Bake in the preheated oven for 30 minutes, until the muffins are a beautiful golden brown colour.
  8. Leave to cool on a rack before attempting to get them out, and enjoy with a thermos of tea as a study break in the library.
This entry was written by Flossita and published on 5 April, 2014 at 5:30 pm. It’s filed under Baking, Muffins, Packed Lunches, Savoury Recipes, Snacks and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Savoury Muffins, such fun!

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