Savory Muffins

Once you have started with the basic muffin mixture the addition of savory ingredients is only limited by your imagination.

Here is a favorite version of mine which combines bacon, salami, cheese and capsicum.

what you’ll need

basic muffin mix

2 cups SR flour

½ cup plain flour

2 eggs

1 cup milk

Pepper

savory filling

2 slices lean bacon (finely chopped)

3 slices mild salami (finely chopped)

½ bunch chives (snipped)

½ jar roasted capsicum (finely chopped)

½ cup grated parmesan

1 cup grated cheese

 Method

Dry fry bacon & salami in a non stick pan then drain well on paper towel.

Sift flours and pepper into a bowl. Add cooled savory ingredients and mix well. Add cheeses, chives and capsicum.

Whisk eggs and milk and then add to dry ingredients. Stir until the ingredients are just  combined, do not over mix.

Fill lightly oiled muffin tins (12 hole medium muffin tin) to ¾ full then bake at 180^o for 25 minutes.

Tips:

 * Muffins are great served warm, fresh from the oven with lots of cold butter!

 * You can change the savory ingredients to suit. Try using sun dried tomatoes, spring onions,  spinach that has been wilted and drained well or feta cheese instead of parmesan - create your own! 

* Muffins will freeze well, gently microwave to defrost and warm through.