Savoury Muffins

These Savoury Muffins are light, fluffy and packed with flavour.

They’re easy to make and are perfect for lunchboxes, picnics and “bring a plate” events.

Savoury Muffins Recipe

There are many modern Savoury Muffins recipes, and I’ve looked at a few of these in creating this recipe.

I’ve also gone back to 1941, when ladies attended luncheons and Savoury Muffins might have been on the menu.

The recipe below was the “Dish of the Day” when it was published in the Sydney Morning Herald on 18 February 1941.

Ingredients for Savoury Muffins

To make these tasty muffins, you’ll need:

• SR flour
• baking powder
• grated cheese
• 1 small capsicum
• 1 small onion
• 2 bacon rashers (substitute 1/2 cup chopped olives to make these vegetarian)
• olive oil
• egg
• milk
• butter
• salt and pepper
• dried oregano (optional).

For quantities, keep scrolling to the recipe card at the end of the post.

Making Savoury Muffins

First, fry the bacon and onion in a little olive oil and then set aside.

Sift flour and baking powder into a mixing bowl. Stir in bacon and onion, cheese and capsicum and mix in well.

Add egg, milk, butter and salt and pepper (to taste) and mix until just combined. Do not overmix as this may cause your muffins to become tough or not cook evenly.

Spoon mixture into greased muffin pans. Sprinkle tops with a little dried oregano if desired.

Bake for 15-20 minutes at 180 degrees celsius (fan-forced) or until a light golden colour.

Allow muffins to cool before removing from the pan.

Storing Savoury Muffins

Store in the fridge. Best enjoyed at room temperature or warmed a little.

Suitable for freezing.