I’m always on the lookout for veggie filled snacks, and as a muffin lover from way back, I decided it was time to branch out into making some savoury corn, jalapeño and cheese muffins. Plus, they fill the purpose of something substantial and reasonably healthy that The Accountant and Mr16 can have for lunch, breakfast or as a sugar-filled food alternative. WIN!
That’s if I don’t eat them all first…
These were whipped up last night – if you follow me on Snapchat you would have heard me raving about them, and had a sneak peek of how I made them.
HINT: I share a lot of food and meal ideas on Snapchat and nowhere else – you can find me there at melkettle.HINT: I share a lot of food and meal ideas on Snapchat and nowhere else - find me there at melkettle Click To Tweet
The basic muffin recipe is a simple ratio:
- 2 cups flour
- 1/2 cup sugar
- 1 cup liquid (such as milk)
- 1 egg
- 1/2 cup melted butter or oil
You also need to add 2tsp baking powder and a generous pinch of salt.
For savoury muffins leave out the sugar, add in 1-1.5 cups of your choice of veggies, cheese, cooked meats (ham, bacon, salami etc).
Corn, jalapeño and cheese muffins
by Mel Kettle, The Cook’s Notebook
What you need
- 2 cups whole wheat flour (I used spelt as that was what I had)
- 1 cup plain flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tsp cumin
- 1 tbs paprika – I used sweet, could also use hot or smoked
- 1.5 cups milk
- 2 eggs
- 1/2 cup light olive oil
- 1/2 cup of frozen corn kernals
- 3/4 cup of grated cheese
- 1/2 red capsicum, finely diced
- 1 tomato, finely diced
- 1 tbs jalapeños, finely diced
What you do
Preheat oven to 180c.
Mix the dry ingredients (flour, baking powder, salt, cumin, paprika) together in a large bowl.
Mix the wet ingredients (oil, milk, eggs) together in a small bowl.
Add the wet ingredients to the dry ingredients and mix together. Add the other ingredients and stir until just mixed in.
Pop into a muffin tray – I used silicon ones in two sizes. Weirdly the larger ones took less time to cook…
Bake at 180c for 30-45 minutes.
Makes 8-12, depending on how large you want them.
Serve smeared with butter. Or avocado.
You could add any finely chopped savoury ingredient – next time I’m going to use oven roasted tomatoes, salami, feta and a little chilli.
What is your favourite savoury muffin combo?