Pick ‘n’ Mix Savoury Muffins

2012-08-25
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Everyone loves a muffin, don’t they? Well Harry does. So I decided all my savoury muffin variations should be pick ‘n’ mixed because they are absolutely ideal for using up leftover veggies. It is a Saturday after all, and while my Saturday’s used to be about long lunches, they are now all about clearing out the fridge. Aren’t they?

Wine tonight I think.

Nutrition Note: Savoury muffins can be a fun and healthy way to get fussy eaters to eat their vegetables

Tip: Freeze muffins for school lunches, they will slowly defrost in the lunchbox just in time for lunch and also act as a cool pack to keep other food fresh.

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Ingredients

  • 3/4 cup tasty cheese, grated
  • 1/3 cup olive oil
  • 2 eggs
  • 3/4 cup milk
  • 2 cups plain flour, sifted (try wholemeal)
  • 3 teaspoons baking powder
  • Pick 'N' Mix (Add at least two of these)
  • 1 carrot, peeled, grated
  • 1 zucchini, peeled, grated
  • 1/4 cup finely diced onion, gently fried
  • 1/4 cup finely sliced leek, gently fried
  • 2 tbs fresh herbs, finely chopped - e.g. chives, parsley, thyme
  • 1 small can corn kernels or 1 fresh corn cob
  • 1/4 cup frozen peas
  • 1/4 cup grated capsicum
  • 1 tbs chia seeds
  • 2 - 3 rashers of bacon, finely chopped, gently fried

Method

Step 1

Pre-heat oven to 180. In a large bowl, combine the cheese, oil, milk, egg and pick 'n' mix ingredients. Add the sifted plain flour and baking powder, folding in gently until just combined.
-

Step 2

Spoon mixture in to a lightly greased 12-hole muffin pan. Bake for 20 minutes or until golden. Serve warm or cold. -

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Recipe Comments

  1. posted by Nicole Barnes on October 2, 2012

    These were a huge hit with all children and adults! The kids are looking forward to having them in their lunchboxes. Thank you for the recipe.

      Reply
    • posted by Allie on October 2, 2012

      Thanks Nic, so glad they were a success :)

        Reply
  2. posted by Hwei Ling on March 24, 2013

    We just tried this recipe. It is a success!! Thank you!

      Reply
  3. posted by Zoe on July 17, 2013

    These were great… I used cornflour (I’m a coeliac), almond milk and a mix of veggies (beetroot, carrot, zucchini), chia seeds and the cheese I used was a mix of tasty and Danish feta… I also used coconut oil and added a but of coconut as the mix looked runny… I didn’t think they would work but they were fantastic – and because if the cornflour they didn’t rise hugely which is great! I sprinkled pepitas on the top and they looked quite pretty!

      Reply
    • posted by Allie on July 18, 2013

      Hi Zoe, thanks for your comment. That’s great to know you can adapt the recipe so much and it still worked out fine. They sound lovely! Ax

        Reply
  4. posted by Jacira on August 8, 2013

    How long do these keep if no frozen? In the oven right now :)

      Reply
  5. posted by Lisa Lewis on November 9, 2013

    Can’t wait to try this for my little one. How long roughly do they keep in the freezer? Thanks

      Reply
    • posted by Allie on November 10, 2013

      1-2 months Lisa – try and double wrap them and store in a freezer proof bag to stop any freezer burn. Ax

        Reply
  6. posted by Cathy on December 8, 2013

    Yum. I make something similar but more egg without the flour (like mini quiche) as my 3yr old is coeliac. I might try this with the rice flour too so they freeze well. The plain egg ones go abit watery if frozen.. Thanks :-)

      Reply
  7. posted by Nikki on December 8, 2013

    Can I use something in place of eggs? Id like to make these for preschool but they have a no egg policy

      Reply
    • posted by Allie on December 9, 2013

      Hi Nikki, Some egg replacer ideas…(I haven’t tried these myself but a few people on our Facebook page mentioned they use them)… mixing 1 tablespoon ground flax seed OR chia seeds mixed with 3 tablespoons hot water and left to soak for a few minutes can give you a sticky consistency similar to 1 egg. Or, 1/4 cup greek yoghurt per egg. I hope that helps, let us know how you go Ax

        Reply
  8. posted by Aliza on December 24, 2013

    My teacher said we could add pine nuts to this recipe. How much can we add?
    This recipe is really helpful, thanks!
    It is a huge success with the different combinations.

      Reply
  9. posted by Mila on January 21, 2014

    yep

      Reply
  10. posted by Caroline on May 21, 2014

    Can I use butter instead of oil? If so, how much should I use?

      Reply
  11. posted by Elle on January 28, 2015

    Hello
    I’m a bit of a noob.
    If I was to make a savoury muffin, say, bacon, zuchinni and carrot, would chia seeds be ok to use too?
    Anyone done this? Is the texture ok?

      Reply
    • posted by kornelia on February 25, 2015

      just doing it now so will let you know how they work out ;)

        Reply
  12. posted by heather on March 10, 2015

    Love these. My favourite combo so far is red capsicum, zucchini, coriander, cumin and chia seeds.

      Reply
  13. posted by bree on May 2, 2015

    What do you mean by pick n mix? Is that any ingredient? Or like a pick n mix bag?
    Cheers

      Reply
    • posted by Allie on May 6, 2015

      Pick ‘n’ mix is our fancy way of saying, choose your own ingredients :) I hope you bub enjoyed. A x

        Reply
  14. posted by Laura on May 29, 2015

    Is cheese essential? Or could I use a substitute? Thanks :)

      Reply
    • posted by Allie on June 23, 2015

      You can use a substitute and should be fine. Ax

        Reply
      • posted by Kim on February 15, 2016

        Complete cooking novice here, what can you substitute for cheese? Are there any dairy free alternatives as we have allergies. Thanks

          Reply
  15. posted by Jessica on July 7, 2015

    Hi, just wondering if ham goes alright as a substitute for the bacon and if anyone knows how much to use? Cheers

      Reply
    • posted by Allie on July 19, 2015

      Yes this recipe is really adaptable for you to use whatever ingredients. Ax

        Reply
  16. posted by Hayley on January 4, 2016

    A fantastic recipe that we use regularly. My toddler loves them! They’re especially tasty with red capsicum. I’ve also used frozen spinach. I used to make mini muffins when my son first started eating finger food. They turned out really well, but could get a bit dry in the freezer. We use the big muffin tin now.

      Reply
  17. posted by Kathryn on March 13, 2016

    Has anybody tried with spelt four?

      Reply

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