Recipe
Savoury Vegetable Muffins
A practical savoury vegetable muffins with self-raising flour, eggs, milk, clear timings and straightforward home-cooking steps.
Ingredients
Method
20 mins prep20 mins cook45 mins total
Heat the oven to 190°C/170°C fan/gas mark 5. Line a 12-hole muffin tin with paper cases.
Put the flour, cheese, tomatoes, spinach, herbs and black pepper in a bowl and mix.
Whisk together the eggs, milk and melted butter. Pour into the dry ingredients and stir until just combined.
Divide the mixture between the cases, filling each about two-thirds full.
Bake for 20–25 minutes until risen, golden and firm in the centre. Cool for 5 minutes in the tin, then transfer to a rack.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Savoury Vegetable Muffins brings together self-raising flour, eggs, milk in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
