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Savoury Muffins

These light and tasty savoury muffins are great for the lunchbox.
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or scroll for tips (and a little nostalgia).

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

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.

savoury muffin recipe

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.

savoury muffins ingredients

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.

making savoury muffins

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.

savoury muffins

Savoury Muffins

These light and tasty savoury muffins are great for the lunchbox.
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Course: Snack
Cuisine: Australian
Keyword: savoury muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Calories: 181kcal

Equipment

  • 12-hole standard muffin pan

Ingredients

  • 2 cups SR flour
  • 1 teaspoon baking powder
  • 2/3 cup grated cheese (50 grams)
  • 1 small capsicum, chopped (red or green, or half of each)
  • 1 small onion, finely chopped
  • 2 bacon rashers, finely chopped
  • 1 teaspoon olive oil
  • 1 egg, lightly beaten
  • 1 cup milk
  • 90 grams butter, melted
  • salt and pepper, to taste
  • 2 pinches dried oregano (optional)

Instructions

  • Pre-heat oven to 180 degrees celsius (fan-forced).
  • Grease standard muffin tins (12-hole).
  • Heat oil gently in a fry pan and cook chopped bacon and onion. 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.
  • Spoon mixture into muffin pan. Sprinkle tops with a little dried oregano if desired.
  • Bake for 15-20 minutes or until a light golden colour.
  • Allow muffins to cool before removing from pan.

Nutrition

Calories: 181kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 113mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg

Recipe Rating




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Ruth Willcock

Thursday 3rd of February 2022

Just love your recipes Libby (thanks to your Grandma and GG)…these are on my “to do” list for tomorrow…will be perfect for breakfast❤️

Libby Hakim

Friday 4th of February 2022

Thanks for your lovely comment, Ruth. These are lovely for breakfast and a nice change from cereal, toast etc :) x

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