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Easy Savoury Muffin Recipe
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5 from 1 vote

Easy Savoury Muffin Recipe

This easy Savoury Muffin recipe is a great way to get some extra veggies into the kids. These muffins are freezer friendly and both regular and Thermomix instructions included.
Course: Snacks
Cuisine: Australian, Modern
Keyword: Kids Food, Lunchbox Snacks, Thermomix
Servings: 12 Muffins

Equipment

  • Muffin Tray
  • Thermomix

Ingredients

  • 2 cups self raising flour 300 grams
  • 1 tsp onion flakes
  • 3/4 cup grated cheese or 80 grams ot tasty cheese if making with a Thermomix
  • 1 zucchini grated
  • 100 grams sliced ham
  • 2 eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup milk 130 grams
  • 1 tomato chopped
  • salt and pepper

Instructions

Conventional Instructions

  • Line a 12 hole muffin tin with paper cases and pre-heat your oven to 180℃ fan-forced.
  • Place the self raising flour and onion flakes into a large bowl and add the grated zucchini, ham and grated cheese
  • In a jug, combine the eggs, oil, milk and salt and pepper and whisk to combine.
  • Pour into the bowl with the flour mixture and use a large spoon to mix to combine.
  • Divide the mixture between the paper muffin cases until they are around ⅔ full.
  • Finely dice the tomato and sprinkle on top of the muffins before placing them into the pre-heated oven to bake for 18 - 20 minutes or until cooked through when tested with a skewer.

Thermomix Instructions

  • Line a 12 hole muffin tin with paper cases and pre-heat your oven to 180℃ fan-forced.
  • Place the cheese (which has been cut into 3 cm pieces) into your Thermomix bowl and mix for 8 seconds, speed 8 to grate. Transfer to a new bowl and set aside until needed.
  • Without washing the bowl, place the zucchini (which has been cut into 3cm pieces) into your Thermomix bowl and mix for 5 seconds, speed 5.
  • Scrape down the sides of the bowl and add the self raising flour, onion flakes, ham (which has been torn into pieces) grated cheese, eggs, oil, milk and salt and pepper. Mix for 10 seconds, speed 5 on REVERSE.
  • Scrape down the sides of the bowl and mix for 5 seconds, speed 4 on REVERSE.
  • Divide the mixture between the paper muffin cases until they are around ⅔ full.
  • Finely dice the tomato and sprinkle on top of the muffins before placing them into the pre-heated oven to bake for 18 - 20 minutes or until cooked through when tested with a skewer.

Notes

You can omit the tomatoes on top of the muffins if you wish.
Any light flavoured oil can be used for this recipe eg. Avocado or Rice Bran Oil.
You can bake this recipe in mini muffin tins, please note you cooking time will reduce. I would suggest checking the muffins after 8 minutes.
These muffins are freezer friendly.