These delicious savoury muffins are soft, light and fluffy – perfect served warm from the oven for lunch or a snack. Great for lunch boxes & picnics too!
Do you like savoury muffins? I think I might prefer them over the more conventional sweet kind. They certainly went down well with my daughter Kipper and DH when I made a batch for lunch one Sunday.
Cake for lunch! Yay! Even if it is flavoured with sun-dried tomatoes and cheese…
We ate these yummy muffins still warm from the oven, and they were soft, light, fluffy and altogether scrumptious. They were also a doddle to make, so I will certainly be adding them to the “Easy and Fabulous” recipe file.
All the ingredients were assembled from the contents of the pantry and fridge – this is a great recipe to use up odds and ends. A lone spring onion here, the end of a jar of sun-dried tomatoes there, that sort of thing.
The pesto was a last minute addition. I spotted it as I went for the sun-dried tomatoes and thought it would add extra flavour, which it absolutely did. You could probably add a bit more without any problem if you really like pesto, or if you wanted to finish off a jar, or something like that.
Eat with toppings or without
DH split his muffin open and dolloped humous on it, whereas Kipper and I just dived in and ate them. You could also spread these savoury muffins with cream cheese, tapenade, or even just butter. Assuming you feel that they need further adornment. I’m not convinced.
There was one savoury muffin left, and I had it for a snack a couple of days later. It was still moist and just as tasty as when it was fresh. Store them in an airtight box and they’ll be fine for at least a day or two, so why not make a batch for family lunch boxes? They make a terrific change from sandwiches.
Makes 6 super-tasty savoury muffins.
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Sun-dried tomato & pesto savoury muffins
- 125 g plain flour (1 cup)
- 1 tablespoon baking powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 100 ml milk or non-dairy alternative (scant ½ cup)
- 1 egg
- ½ teaspoon balsamic vinegar
- 1 tablespoon pesto
- 2 tablespoon oil from a jar of sun-dried tomatoes or extra virgin olive oil
- 50 g sun-dried tomatoes in oil, drained
- 2 spring onions
- 50 g grated hard cheese
- Preheat the oven to 200C (400F). Line a 6-cup muffin tin with paper or silicon liners.
- Mix together the flour, baking powder, pepper and salt in a bowl and set aside.
- In a jug, whisk together the milk, egg, balsamic vinegar, pesto and oil.
- Finely chop the drained sun-dried tomatoes, and finely slice the spring onions.
- Add the sun-dried tomatoes, onions and liquid ingredients to the flour mixture and gently stir together until just combined. Add about ⅔ of the cheese and fold in.
- Divide the mixture between the prepared muffin cases - they should be quite full. Sprinkle the remaining cheese over the muffins.
- Bake at 200C (400F) for 20-25 minutes until risen, golden brown, and a toothpick inserted into the centre of a muffin comes out clean.
- Allow to cool briefly before serving.