Easy savoury muffins

Savoury muffins make a great snack to fill the pangs of hunger between meals and these little beauties are spot on with the flavour. Not only that, they’re super easy to make with everything being combined into one bowl, mixed and then poured into the muffin tray to bake. Once they’ve cooled down, keep them stored in an airtight container in a cool place for up to a week. You can zap them in the microwave and top with a little butter before eating if you prefer them warm. Enjoy!

Ingredients

• 1 1/2 cups self-raising flour
• 2 cups grated tasty cheese
• 100g mortadella, chopped
• 1 zucchini, grated
• 1/2 red capsicum, diced
• 1/4 cup thinly sliced chives
• 3/4 cup milk
• 1 egg
• 1/4 cup fruit chutney

Method

1. Preheat oven to 200C. Grease a 6 x 3/4-cup capacity Texas muffin pan. Line bases of holes with baking paper.

2. Sift flour into a large bowl. Add cheese, mortadella, zucchini, capsicum and chives. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.

3. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature.