4 Can Savoury Muffins

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I realised the other day that I didn’t have many savoury muffin recipes up on the blog. Better fix that!

This is a really easy savoury muffin and you can adapt the flavour of it to suits your tastes. They are egg free so great for those with egg allergies. Because they are egg free the texture is slightly different to a normal muffin. You can certainly add two eggs to this recipe is you want more of a muffin crumb to these.

I use and sell YIAH so I have used a Country Chive and Onion dip mix to flavour these muffins however the instructions give you quantities of store bought dried chives and garlic. 

Other flavours you could use:

  • Spinach and feta
  • Sun-dried tomato and basil
  • Roasted capsicum and herbs
  • Spring onion and garlic
  • Cheese and bacon
  • Zucchini

 These muffins are freezable. Simply take out and thaw.

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Simply mix in a large bowl with wooden spoon.

 

4 Can Savoury Muffins
Yields 20
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 x 400g can of creamed corn
  2. 1 can of self raising flour, use the above emptied can
  3. 1 can of milk of choice
  4. 3/4 can grated cheese
  5. 1/4 can of chopped ham or bacon
  6. 10g olive oil or 20g melted butter
  7. 1 tablespoon of chopped chives or dried, optional
  8. 1/2 tablespoon dried onion flakes, optional
Instructions
  1. Preheat oven to 180 degrees.
  2. Line muffin trays with muffin cases.
  3. Put all ingredients into bowl.
  4. Blitz on speed 5 until just combined.
  5. Fill each case 3/4 of the way with mixture.
  6. Bake for approximately 25 minutes until cooked through.
Notes
  1. You can add extra flavours if desired.
  2. Because they are egg free the texture is slightly different to a normal muffin. You can certainly add two eggs to this recipe is you want more of a muffin crumb to these.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:21:29+00:00September 8th, 2014|Categories: Lunchbox, Savouries|6 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

6 Comments

  1. Alison October 27, 2014 at 9:52 am - Reply

    Thanks Peta! Came home from a weekend of camping with no lunch box snacks. Had some left over bacon and a tin of creamed corn in the back of the cupboard. Knocked these up in under 2 mins and no washing up thanks to the can!

  2. Felicity November 3, 2014 at 10:45 am - Reply

    This makes a very large batch of muffins, but it’s not enough! My hungry horde devoured the lot in one lunchtime so I’ve had to make more for school lunch boxes. This is an excellent recipe for when the cupboards are bare and the kids are starved. Great value and yummy -5 stars

  3. Sam December 2, 2014 at 11:08 am - Reply

    these smell and taste great but are doughy in the middle! Can’t cook them anymore otherwise they’ll burn on the outside! Any ideas why?

    • Peta December 13, 2014 at 6:09 pm - Reply

      I would turn your oven down slightly and once browned, cover them with some al foil for the remainder of baking.

  4. Laura January 14, 2015 at 9:32 am - Reply

    Not sure why but mine stuck to the muffin cases. You have to scrape it off with teeth – any ideas? Really like the flavours as a snack for my toddler but like this they aren’t much good for her (I’m enjoying them though!)

    • Peta January 16, 2015 at 7:24 pm - Reply

      I would spray the cases with a little oil or a greased silicone form 🙂

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