These savoury muffins make a great breakfast or easy picnic snack.It is also very versatile so you can substitute/add anything you have on hand!
I love muffin recipes that use up ingredients that need using. This muffin recipe is one of them - I used what I had in the fridge which happened to be cheese, a few slices of ham and a handful of green olives, but you can add whatever you have in your fridge.
I think feta, sun-dried tomatoes and rosemary would also make a nice combination, or perhaps cheese, bacon and corn instead if you had some in your fridge?
Whatever you decide to put in them, know that they will be deliciously fluffy…
As with all muffins, I think they taste best straight from the oven, sliced and then lathered with butter.
If you would like to know how to make the perfect muffins every time, check out my post about how to make them cafe-style here.
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Looking for other recipes like this? Try these:
Savoury Muffins (with ham, cheese and green olives)
Ingredients
Dry Ingredients
- 312 g (2 & ½ cups) all-purpose flour
- 2 + ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 + ½ tablespoon white sugar
Wet Ingredients
- 113 g ½ cup unsalted butter, melted and cooled
- 250 ml (1 cup) buttermilk*
- 2 eggs
- 100 g (about ¼ cup) ham, diced
- ¼ cup green olives pitted and cut into small pieces
- ⅔ cup grated parmesan cheese
Instructions
- Preheat the oven to 220C (or 425F) and generously grease a 12 cup muffin baking pan with butter or oil.
- In a large bowl, sift the flour, baking powder, baking soda, salt, rosemary, thyme and white sugar together and whisk well to combine. Set aside.
- In a jug, combine the melted butter, buttermilk and eggs and whisk to combine. Pour this into the flour mixture and gently fold until nearly combined. Add the ham, olives and cheese and continue to fold until everything is combined (be careful not to over-mix).
- Evenly divide the batter into the 12 muffin cups, making sure that the mixture is topped to the brim (tip: using an ice cream scoop can help ensure even amounts of mixture in each muffin cup). Add extra cheese on top if desired.
- Bake for 5 minutes at 220C (425F), then reduce the heat to 190C (375F) and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
