Savoury Cheese & Vegetable Muffins

I’ve been craving savoury muffins recently, reminiscing about the delicious ones my lovely friend Sucre Belle made on her last visit to London. So I decided to make some myself to use up half a bag of grated cheese I had in my fridge and the vegetables I’d bought from the market.

I looked at several recipes online, but most of them seemed to be over complicated for no reason or didn’t incorporate many vegetables. But then I found and adapted a great one from Julie Goodwin’s website, Australia’s first Masterchef winner.

I took these into work the next day and my colleagues loved them – lots of people even asked for the recipe, so here you go guys!

Ingredients (makes approx. 16):

3-4 cups (450g – 600g) vegetables of your choice – I used the following:
Half Courgette, finely grated
3 Spring Onions, diced
1 Small Red Pepper, chopped finely
Half Can Sweetcorn
1 Medium Sweet Potato, diced
1 tbsp oil
1 heaped tsp Ground Cumin
2 tsp Salt
Pepper to taste
1 1/2 cups (150g) Mature Cheddar Cheese, grated
2 cups (300g) Self Raising Flour
½ cup (120ml) milk
3 eggs
60g butter, melted

1) Pre-heat the oven to 180°C or gas mark 4. Heat the oil in a pan for 1 minute before adding the sweet potato, ground cumin, 1 tsp salt & pepper to taste. Cook for 2-3 minutes before taking the pan off the heat and tilting it to drain the excess oil. Transfer into a bowl and let it cool.

IMG_43622) Prepare all the other vegetables and place in a bowl. Squeeze as much water out of the courgette as you can. It will clump together, so make sure to separate the strands again.IMG_4366

3) In a separate bowl add the egg, milk and melted butter and lightly whisk, then set aside.IMG_4369

4) In a larger bowl, add the self raising flour, vegetables and cheese.IMG_4372

5) Mix the vegetables in with the flour until it is all well coated.IMG_4373

6) Add the egg mixture to the bowl and give it a good mix.IMG_4374

7) At this point, add the last tsp of salt and any additional pepper to taste. I also added 2 tsp of dried tarragon, just because I felt like it, but I don’t think it’s necessary as part of this recipe. I only decided to add sweetcorn at this point (hence not in the first few pictures) because I thought there may be too many vegetables at first, but I found it actually enhanced the taste.IMG_4375

8) Distribute the mixture evenly into cupcake or muffin cases, filling it approximately 3/4 of the way up and bake in the oven for around 25 – 35 minutes depending on your oven – I baked mine for 35 minutes. Make sure to turn the tray around half way through baking in order for it to brown evenly.IMG_4410

9) Now enjoy this cheesy, veggie, savoury muffin – I ended up eating 2 myself straight out the oven! 🙂IMG_4412


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