These muffins are a fantastic healthy snack, ideal for lunch boxes or on the go.
Instead of always making sweet muffins, why not try this recipe for baking savoury muffins? Savoury muffins are one of the best foods to bake in my opinion as it’s so difficult to get savoury muffins to buy and you can literally add loads of different types of healthy ingredients like veggies. The recipe is very flexible and you can easily make different swaps like adding grated carrot, if you don’t have the courgette. These muffins are like a meal in themselves, with good carbohydrates, protein and veggies.
- 120g plain flour
- 90g wholemeal flour
- 1/2 – 1 teaspoon salt (depending if you’re using a salty cheese, can be omitted altogether either)
- 2 teaspoons baking powder
- 1 -2 pinches chilli powder (optional)
- 75g oats
- 1 egg
- 1 teaspoon dried herbs
- 3 tablespoons oil
- 1 medium courgette (165g approx), finely grated and peeled (if you wish)*
- 115g grated cheese (use more or less, as you wish)
- 125ml milk
- Heat the fan oven to 190 C.
- Sieve all the dry ingredients into a bowl and add in the oats.
- Form a well in the centre and add the egg, herbs and oil and mix together
- Add the courgette and cheese and combine. Add enough milk to make a batter.
- Divide the batter between the greased muffin tins.
- Bake until lightly browned on the top and a skewer inserted to the centre comes out clean, about 25 minutes. Reduce the time if you are making smaller muffins.