Boy, do I have a muffin recipe for you today! These savoury muffins, you guys, they're just.amazing.
These muffins are loaded with goodness and are perfect for a nutritious, easy breakfast. They freeze well and are easily warmed up in the microwave. They'd do extremely well when served for a crowd - and even at a picnic too.
You can't really go wrong with this recipe, and that's what I love about it. I've got spinach, feta, ham, tomatoes and cheese in mine, but you can easily doctor up the recipe and add whatever you've got on hand. Parsley, bacon, zucchini, diced capsicum, tasty cheese and even corn are just some other ingredients that would work.
The herbs are versatile too - garlic powder, onion powder, basil, chilli flakes, salt and pepper are some of my favourites. Just make up a combination that you think will work, and go for it! Sun-dried tomatoes, basil and feta is a favourite combination of mine.
If you stick to the original measurements for the basic ingredients (flour, milk, butter and egg), everything else is pretty much up to you. I like to follow this recipe fairly closely - as in, I might substitute the 110g of spinach for 110g of parsley. Or, I might omit the 60g of ham and add an extra 60g of corn instead.
Have fun experimenting with these! Do you have a favourite combination?
Feta, Spinach & Ham Muffins
2 1/2 cups self-raising flour
110g finely chopped spinach, washed and dried
150g feta cheese, crumbled
1/2 cup chopped tomatoes
2 tablespoons finely grated parmesan cheese
1 1/3 cups milk
90g butter, melted
1tsp dried oregano
1/4 tsp chilli flakes
2 tablespoons finely grated parmesan, extra for topping
Preheat oven to 200°C. Brush a 12-hole muffin pan with canola oil to lightly grease.
Sift flour into a bowl. Add shredded spinach, feta, tomatoes, ham and parmesan, and stir to combine. Use a fork to whisk together milk, butter, egg and spices until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
Spoon mixture into prepared pans. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Be careful not to overbake as they will turn out dry. Turn out onto wire rack to cool. Serve warm or at room temperature.
Other savoury muffin recipes on my blog:
Cheese & Zucchini Muffins
Feta Oregano Muffins