Want to make enough Savoury Muffins to last two school kids a whole month for less than 17c per muffin?
Try our Bulk Savoury Muffin Recipe – bulked up with fresh vegetables, it is healthy, freezable and will fill empty tummies and lunch boxes.
This recipe makes 60 muffins and works out to be 17c each.
Great for breakfast on the run, too!
Method
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Preheat your oven to 200 degrees.
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Muffin cases are perfect for this recipe as it does have a tendency to 'stick' (and makes them more portable).
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Sift the flours and salt into a bowl and make a well in the centre. In a separate bowl combine the egg and milk and combine well.
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Make a well in the centre of the flour and pour the liquid in slowly, using a whisk to bring the batter mixture together without over working the mixture.
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Add the grated vegetables and mix with a wooden spoon until just combined. Mixture should be sticky.
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Spoon into the muffin cases so they are 3/4 full and top with a pinch of cheese on each muffin.
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Bake for 20 - 25 minutes or until golden and cooked through.
Recipe Hints and Tips:
- Bulk Savoury Muffins allow to cool to room temperature and place in a ziplock bag (allowing plenty of room so they aren't squashed together). Will freeze for up to three months.
- Add cheese to mix then top with more grated cheese for a stronger cheese flavour.
- Also try 1 tablespoon season all salt for added flavour.
