Name: Savoury Muffins
Prep time: 20 min
Cook time: 20 min
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))

These light and tasty savoury muffins are great for the lunchbox.

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or scroll for handy tips and a little nostalgia.

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.

Savoury Muffins

These light and tasty savoury muffins are great for the lunchbox.

5 from 1 vote

Print Pin Rate

Course: Snack

Cuisine: Australian

Keyword: savoury muffins

Prep Time: 20

Cook Time: 20

Servings: 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.