Tasty, moist savoury muffins!

    1 hour

    I discovered these in New Zealand and they are must try. Moist tasty goodness. A perfect savoury snack. The bigger the better.

    Cambridgeshire, England, UK
    10 people made this

    Makes: 10 ish large muffins

    • 1 small white onion, finely diced
    • 1 small sweet potato, diced into 1cm cubes
    • 4 diced buttom mushrooms
    • 1 large garlic clove, diced
    • 1 teaspoon miced root ginger
    • oregano or other herbs, to taste
    • 60g (2oz) tomato chutney
    • 350g (12oz) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon caster sugar
    • 1 egg
    • 60ml olive oil
    • 200ml milk
    • 115g (4oz) grated Cheddar cheese

    Prep:20min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:1hr 

    1. Stick the onions in a saucepan with a bit of oil on a low heat to sweat, turn heat up a bit and add the sweet potato. Cook for a few minutes then chuck in the mushrooms, garlic, ginger and any herbs, dried or fresh (oregano is my fav). Cook down for 7 minutes or so. Then take off the stove. Once cooled, stir in the chutney.
    2. Preheat oven to 200 degrees C / Gas 6. Line 10 holes of a large muffin tin.
    3. Mix all the dry ingredients together and set aside.
    4. Beat eggs, oil and milk together. Add the cooled veg mixture to milk mixture, then stir in the cheese.
    5. Sift the flour into wet ingredients and fold in gently, making sure not to over mix. Spoon into prepared tin.
    6. Bake for 20 to 30 minutes (check maybe after 20). Once they are beautifully risen and golden, remove and let cool.


    You can put what ever veg you want in them. I've used grated courgette before as well as sun dried tomatoes. If you don't like chutney you can just remove it. For some added spice add chillies and mustard. Sweet as bru!

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