Savoury Muffins

  • Post category:Recipes


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

This Recipe is Great For....

..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 seed


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.