Sue's Savoury Muffins

Sue's Savoury Muffins

This recipe is great for school or work lunches or enjoy with soup for a light winter meal. I like to keep a batch tucked away in the freezer. One batch makes 18 medium sized muffins.


  • 440 g tin creamed corn

  • 1/3 cup extra virgin olive oil

  • 3 large eggs

  • 3/4 cup milk

  • 1 heaped tablespoon seeded mustard

  • 2 onions chopped

  • 3 lean rashers bacon chopped (can be omitted for vegetarian muffins)

  • 2 1/2 cups of wholemeal SR flour

  • 1 cup grated cheddar cheese

  • 1 cup grated vegetables eg carrot / zucchini (or frozen chopped spinach)

  • 1/4 cup of chopped capsicum or sundried tomatoes depending on what you have & enjoy

  • 4 heaped tablespoons of pepitas or sunflower seeds


Pan fry onion & bacon. Cool slightly

Combine dry ingredients - flour, cheese, grated carrot, chopped capsicum

Combine wet ingredients: creamed corn, oil, milk, eggs & mustard. Add bacon & onion.

Add wet ingredient mix to the flour mix & roughly combine

Spoon into greased muffin pans & sprinkle with seeds.

Bake at 190 degrees for approx 25- 30 mins until cooked

Nutrition Info:
800 kJ / serve
Each muffin is a good source of protein (8g), calcium (100mg) and fibre (3g) and provides 1 wholegrain serve & 1 vegetable serve

Comments by readers

Make a Comment below