Savouring the muffin

My present muffin craze it still going, this time I have created a savoury muffin which is perfect for picnics, brunches or simply lunch on the go. Feel free to change the additional ingredients and toppings to suit your own taste.


125g self-raising flour

125g wholemeal flour

7.5ml (1 1/2 tsp) baking powder

Pinch of salt

100g grated cheese

2 eggs

200ml milk

85ml sunflower oil

Additional ingredients:

100g grated courgettes

100g sun blush tomatoes, chopped

15ml (1 Tbsp) pesto


12 cherry tomatoes

Pine nuts


  1. Preheat oven to 200oC fan
  2. In a bowl mix together the flours, baking powder & salt. Stir in the grated cheese.
  3. Mix together the eggs, oil & milk and stir into the flour.
  4. Fold in the additional ingredients of your choice such as courgettes, tomatoes & pesto.
  5. Place 12 liners in a muffin tray and divide mixture equally.
  6. Add toppings before baking – such as cherry tomatoes and pine nuts. Bake for 15-20 minutes or until well risen and golden.
  7. Serve warm or place on a cooling rack and store in an airtight container once cold.

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