These light and tasty savory muffins are great for the lunch box.
These savory muffins are light, airy and full of flavor.
They are easy to prepare and are perfect for lunch boxes, picnics and “bring a plate” events.
A recipe for savory muffins
There are many modern recipes for savory muffins, and I have reviewed some of them in creating this recipe.
I also go back to 1941, when ladies attended lunches and maybe had savory muffins on the menu.
God The recipe below was “dish of the day” When published in the Sydney Morning Herald on 18 February 1941.
Ingredients for savory muffins
To make these delicious muffins, you will need:
- Flour SR
- Baking powder
- Grated cheese
- 1 small pepper
- 1 small onion
- 2 bacon blossoms (replace 1/2 cup chopped olives to make them vegetarian)
- Olive oil
- egg
- milk
- butter
- salt and pepper
- Dried oregano (optional).
For quantities continue scrolling to the recipe card at the end of the post.
Preparation of savory muffins
First fry the bacon and onion in a little olive oil and then set aside.
Sift flour and baking powder into a mixer bowl. Stir in bacon and onion, cheese and pepper and mix well.
Add egg, milk, butter and salt and pepper (to taste) and mix just until combined. Do not mix too much as this may cause the muffins to harden or not to cook evenly.
Spread the mixture in greased muffin tins. Sprinkle a little dried oregano on top if desired.
Bake for 15-20 minutes at 180 degrees Celsius (on the fan) or until light golden.
Allow the muffins to cool before removing from the pan.
Storage of savory muffins
Store in the refrigerator. It is best to enjoy at room temperature or warm up a bit.
Suitable for freezing.
- 2 Cups Flour SR
- 1 teaspoon Baking powder
- 2/3 Goblet Grated cheese (50 g)
- 1 Little Pepper, chopped (Red or green, or half of each)
- 1 Little Onion, finely chopped
- 2 Bacon blossoms, finely chopped
- 1 teaspoon Olive oil
- 1 Egg, lightly beaten
- 1 Goblet milk
- 90 gram Butter, melted
- Salt and pepper to taste
- 2 Pinching Dried oregano (Optional)
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Preheat oven to 180 degrees Celsius (fan).
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Grease standard muffin tins (12 puppies).
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Gently heat oil in a pan and fry chopped bacon and onions. set aside.
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Sift flour and baking powder into a mixer bowl. Stir in bacon and onion, cheese and pepper and mix well.
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Add egg, milk, butter and salt and pepper (to taste) and mix just until combined.
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Spread the mixture in a muffin tin. Sprinkle a little dried oregano on top if desired.
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Bake for 15-20 minutes or until light golden.
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Allow the muffins to cool before removing from the pan.
Calories: 181JNF | Carbohydrates: 18P | protein: 5P | Oil: 10P | Saturated fat: 6P | Polyunsaturated fat: 1P | Unsaturated fat: 3P | trans fat: 1P | Cholesterol: 39Mg | sodium: 113Mg | potassium: 119Mg | fiber: 1P | Sugar: 2P | vitamin: 499IU | Vitamin C: 8Mg | calcium: 94Mg | iron: 1Mg
