These savoury muffins are irresistible and packed full of flavour thanks to the sage, garlic, cumin, vegetables and cheese. They are an ideal snack to make for the weekend, and are perfect as a ‘grab and go’ lunch or afternoon tea.
They are unbelievably simple, and you should be able to whip up a batch without having to run to the supermarket for groceries. You can also store these muffins in an air-tight container in the fridge.
- 2 medium eggs
- 150ml whole milk
- 100ml olive oil
- 1 cup Cheddar cheese, grated
- 2 tsp garlic granules
- 1 tsp dried sage or finely chopped sage leaves from your herb garden
- 1 tsp ground cumin
- 1 3/4 cups frozen chopped vegetable mix
- 1 2/3 cups self-raising flour
- oil spray if not using muffin cases
- pinch salt and pepper
- Preheat the oven to 200C/180C fan-forced In a large bowl beat eggs. Add the milk and olive oil and beat again. Stir in the garlic granules, sage, cumin.
- Fold in the flour and some salt and pepper. The mixture will become stodgy, but don’t panic.
- Stir in vegetables and cheese.
- Line a 12-hole muffin tray with muffin cases (or lightly spray each muffin hole with oil). Spoon the batter into the muffin cases evenly. Bake for 20-25 minutes, or until golden on top.
- Allow muffins to cool in the tray before transferring to a wire rack to cool completely.