Savoury Muffins 

Savoury Muffins 

These muffins are a quick and simple dish to rustle up. I must admit, I often make these if I run out of bread as they are a great school packed lunch box filler or just for a cooking activity with the kids on a lazy weekend. 

*tip* I use silicone cup cake cases. I think I picked up a few 6 pack’s from poundland and they last really well, I have had mine well over 4 years now. 


  • 1 egg
  • 100ml milk
  • 250g mature cheddar cheese, grated
  • 125g self-raising flour
  • One grated small carrot 
  • 1/2 a grated small courgette
  • Pinch of salt and pepper 
  • ½ tsp paprika
  • 1 tsp fresh or dried herbs (optional)


  1. Preheat oven 200’C/Gas mark 6
  2. Mix egg and milk in a jug or cup
  3. Put all the dry ingredients, cheese, carrot & courgette in a bowl and mix (keeping some of the cheese aside to sprinkle on top) 
  4. Add the egg and milk and fold in gently (the mixture is supposed to be lumpy!)
  5. Spoon mixture into a muffin tin or cases and sprinkle remaining cheese ontop. 
  6. Bake for 12-15 minutes until firm and golden brown
  7. Once cooked, allow to cool for a couple of minutes and then remove from the tin. Viola ! 

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