Muffins are without a doubt the easiest quick breads you can make, because they require no yeast (baking powder is used instead) and only the merest of mixing. They are a superb standby on those days when you have nothing in the house to eat and can't be asked to run out to the corner shop.
This is a basic, yet tried and tested, recipe for savoury muffins, which you can vary to your heart's desire with your favourite ingredients. In these challenging economic times we all have to make our food budget go further, and homemade muffins are indeed an excellent way to use up those last little bits that clog up the fridge, freezer and cupboard. But aside from being quick and easy to make, they are also delicious to eat.
Makes 12 Savoury Muffins
Savoury Muffin Ingredients
- 2 1/2 cups self-raising flour (225 g)
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 cup grated Parmesan cheese, plus a little extra for on top (90 g)
- 3 tbsp fresh herbs, e.g. basil, rocket or arugula and parsley, finely chopped
- 3 1/2 tbsp olive oil
- 1 1/2 cup milk (350 ml)
- 1/2 cup water (115 ml)
- 1 egg
- 3 sundried tomatoes (in oil), finely chopped
TO SERVE:
- Sour cream or creme fraiche
- Chives
Savoury Muffin Directions
- Preheat oven to 390 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, mix together all the dry ingredients.
- In a separate bowl, beat the wet ingredients together, and add to the dry mix along with the chopped sundried tomatoes. Stir until the batter is just combined (lumps are fine).
- Spoon into a greased muffin tray (almost to the top) and finish with a sprinkling of some extra grated Parmesan cheese.
- Bake the muffins for 15 to 20 minutes or until a skewer comes out clean when inserted into the centre.
- Allow them to cool on a wire cooling rack and serve the savoury muffins with a dollop of sour cream or creme fraiche and some chopped chives.
Savoury Muffin Tips & Suggestions
These savoury muffins are the ultimate fridge raid food, because you can use whatever scraps you have left in the fridge and combine them with store cupboard ingredients to create something new and wonderful. Therefore, you should consider this basic savoury muffin recipe as merely a guideline. If you have some fresh herbs that need using up, or some leftover nuts, peppers, roasted vegetables, corn, cured ham or salami that will otherwise end up in the garbage, feel free to throw it in. Doesn't it feel great to be creative and fabulously thrifty at the same time?
Karin Engelbrecht - My love of fine food is larger than Africa, where I was born and raised. I left South Africa for an adventure in Amsterdam in 1996 as a ...
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