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Savoury Muffins – Make them your own!

Savoury Muffins – Make them your own!

savoury muffins

Take your picnic to the next level with these delicious morsels of savoury goodness… aka the ultimate savoury muffin. They are super easy to whip together, healthy and packed with so many delicious flavours they are sure to be a ground pleaser!

savoury muffins

These savoury muffins are perfect to keep stored in the freezer and added to lunch boxes or for an easy mid week snack! Packed with vegetables they are a great nutritious snack for kids (and adults!)

savoury muffins

The base recipes is just 7 simple ingredients and then you can let your imagination run wild and add in all of your favourite things – or I have also listed some of my favourite additions!

Savoury Muffins

The possibilities are endless with this recipes! Make the base and then add it your favourite flavour additions or what ever you have on hand!
Course lunch, Side Dish, Snack
Cuisine Australian
Keyword lunchbox, muffins, savoury, savoury muffins, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients

Muffin Base

  • 2 cups self raising flour
  • 1 tsp baking powder
  • 1 large zucchini grated
  • 1 large carrot grated
  • 3/4 cup milk plant based milk can be used
  • 2 eggs
  • 100 g butter melted.

Suggested Additions:

  • 60 g black pitted olives sliced
  • 100 g sun-dried tomatoes roughly chopped
  • 2 sprigs of Rosemary stems removed
  • 5 chives roughly chopped
  • 100 g Danish Feta crumbled

Instructions

  • Preheat the oven to 160C and grease a muffin tray with spray olive oil.
  • In a large bowl combine the flour and baking powder. Then add in carrot and zucchini. Make a well in the centre and add in the eggs, milk and butter and stir until all combined.
  • Then add in your favourite flavour additions! Such as the above suggested! Stir to combine and then
  • Divide the mixture among 12 muffins holes. Then bake in the oven for 25mins or until golden brown. Enjoy hot with a little butter or cold with a fresh salad!

Notes

  • Freeze for up to 2 months for an easy mid week snack or addition to the lunch box!
  • You can really add any flavours to the base muffins! Another of my favourites is roast pumpkin, spinach and feta!

Like this recipe? Why not try some other delicious lunch box additions!

Ham and Tomato Quiche

Ham and Tomato Quiche

Ham and Tomato Quiche Ham and Tomato Quiche

Ham and Tomato – Name a more iconic duo. I dare you!!

It is delicious on crackers, sandwiches, why not in a quiche. Buttery flakey (cheesey) pastry topped with a light and delicate eggy filling. There is a reason Quiche’s are so popular.

Instead of all the cream and cheese in traditional quiches, I like to keep it light! Substitute milk for cream, and cottage cheese for the cheddar. Every tried baked cottage cheese? NO – well then you are seriously missing out!

Ham and Tomato Quiche

Simple flavours but a delicious combo all the same! Make this super easy quiche from scratch for a delicious dinner and take leftovers for lunch!
Course Dinner, lunch, Main Course
Cuisine Australian
Keyword Dinner, easy, ham, home cooking, quiche, tomato
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Servings 6 People

Ingredients

Short Crust Pastry

  • 1 2/3 cup Plain Flour
  • 125 g Butter cold and cubed
  • Pinch Salt
  • 5-6 Tbsp Chilled water

Filling

  • 150 g Ham
  • 1 Tomato
  • 2 spring onions
  • 6 eggs
  • ¾ cup milk
  • salt and pepper to taste
  • ½ cup cottage cheese

Instructions

  • Combine flour, salt and butter in food process and process until it forms a fine crumb. Then add in 1 tbsp of chilled water at a time. Until the dough comes together. Wrap dough in glad wrap and refrigerate for 30mins.
  • Preheat the oven to 180Roll out pastry on a floured surface until it is 0.5cm thick. Carefully pick it up using your rolling pin and then lay it in the pie dish. Don't worry if it breaks and you can push it together. Press the pastry into the dish. Prick the base of the pastry with a fork 5-6 times. Top with baking paper and spread baking weights or rice over the base and bake in the oven for 15mins.
  • Meanwhile prepare the filling. Roughly chop ham, slice tomato. In a jug, whisk the eggs, milk, salt and pepper until light and fluffy.
  • Remove from the oven pastry, discard baking paper and weights. Then spread ham and tomato over pastry base. Pour the egg mixture over the base. Use a tablespoon to spoon cottage cheese over the top. Bake in the oven for 20-30min until golden and set.

Ham and Tomato Quiche

 
Easy Overnight Bircher Muesli

Easy Overnight Bircher Muesli

Breakfast doesn’t get much easies or tastier than this! Overnight Bircher muesli made in minutes to give you breakfast for 3 days.

I make this in lots of three (the quantities in the recipe below) as I find it lasts really well for three days. And then make a fresh lot!

It is perfect to pack up and take to work for breakfast, or as I used to do eat it on the train on the way to the office!

Easy Overnight Bircher Muesli

With just a little prep the night before you will have a nourishing (filling) breakfast in minutes in the morning!
Course Breakfast
Cuisine Australian
Keyword bircher, Breakfast, Muesli, oats, overnight
Prep Time 10 minutes
Resting Time 1 day
Servings 3 people

Ingredients

  • 1 cup Rolled Oats
  • 1 cup water
  • 1 Green Apple grated
  • 1/2 lemon Juice
  • 3/4 cup Greek Yoghurt

Toppings (per serve!)

  • 2 Tbsp greek yoghurt
  • 1/4 cup Raspberries Frozen
  • 2 tsp Honey
  • 1 Tbsp Walnuts crushed

Instructions

  • Combine oats and water in a container. Then cover and refrigerate overnight.
  • The next morning, add in the grated apple, lemon juice and greek yoghurt.
  • This make 3 serves, so spoon a few TBSP of mixture into a bowl and cover and refrigerate the remaining for the following mornings.
  • Heat the berries in the microwave for 30s. Then top the bircher with more yoghurt, berries, walnuts and honey.

Like this recipe? Try out these for size!

Peanut Butter and Raspberry Bites

Healthy Hot Chocolate

Shepards Pie

Satay Chicken Skewers

Egg Free Chocolate Cake

Egg Free Chocolate Cake

Who doesn’t love chocolate cake?

Chocolate Ganache Icing

And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!

Egg Free Chocolate Cake

Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!

Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!

Egg Free Chocolate Sheet Cake

The perfect cake for everyone! Rich chocolate, moist and egg free to cater for all those with allergies!
Course Cake, Dessert
Cuisine American
Keyword Cake, Chocolate, Chocolate cake, Egg Free, Olive OIl, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 hour
Servings 16 people

Ingredients

  • 3 cups plain flour
  • 1 1/4 cup caster sugar
  • ½ cup Organic Time Cocoa
  • 2 tps Organic Time baking soda
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla
  • 2/3 cups olive oil
  • 2 cups cold water

Whipped Ganache Icing

  • 200 g dark chocolate
  • 180 mL thickened cream
  • 1/4 cup sprinkles

Instructions

  • Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
  • In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
  • In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
  • Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!

Notes

  • To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
Egg free Chocolate Cake

Like this recipe? Try out these for size!

Peanut Butter and Raspberry Bites

Healthy Hot Chocolate

Shepards Pie

Satay Chicken Skewers

Herby Garlic Butter

Herby Garlic Butter

I LOVE garlic and I LOVE herbs, so what better combination than Herby garlic butter. This has become a staple in our house to quickly make garlic bread, or my favourite add it to mash potatoes, on top of grilled salmon or even mix a little bit through greens!

Store it in the fridge and use within 2 weeks or in the freezer and use within 3months!

Herby Garlic Butter

The possibilities are endless with this delicious butter! Top off your protein of choice, or mix it through vegetables at dinner time!
Course Side Dish
Cuisine Italian
Keyword butter, Condiment, Garlic, Garlic Butter, Herb
Prep Time 5 minutes
Servings 15

Ingredients

  • 250 g Salted Butter Softened
  • 10 Cloves Garlic Crushed
  • 1 Tbsp Dill Fresh
  • 1 Tbsp Parsley Fresh

Instructions

  • Combine all ingredients in the bowl of a food processor and blend on high for 1-2min until well combined.
  • Store in an airtight container in the fridge or freezer.

Notes

If you don't have a food processor, simple allow your butter to softened further until you are able to mix it by hand!

HerbyGarlicButter

 

Looking for other delicious winter meals? Try these favourites!