These Savoury Muffins would have been great for when I was doing baby-led weaning. My 9-month old loved it! After I squeezed out the juice I left them in th fridge overnight (only because I ran out of time to actually make them yesterday). Yes. 2 large eggs, beaten. Salt really does help to bring out the flavour . Bean muffin. Thanks for taking the time to let me know . . They’re baking now, we’ll see how it turns out. Cook for 5 minutes, then remove the bay leaf and let the mixture cool a bit. tarragon, white beans, lovage, savory, onions, freshly ground black pepper and 11 more. Without trialling I can’t say for sure, sorry. Thanks for taking the time to let me know . I tried this twice but in a loaf pan. Great with hot or cold soups, this savory vegan muffin makes good use of summer's fresh corn and the season’s abundance of zucchini. Just made them. They were a hit! I have made them using a combo of courgette carrot and butternut squash as well. P. S. My oldest is Amy. Added a sprinkle or 2 of mixed herbs and a dash of salt. I added a little bit more of milk and olive oil to get the right consistency for GF flour. Thanks for detailing your variations, it really helps others . Once we get through our frozen stash, I’ll definitely be making them again. Will try to give my daughter this for breakfast but even I didn’t want to finish one. I love them I make them for adults so I use jalapeno corn and add chili powder to them. I made them today with lactofree milk, cheese and creme fraiche (in place of the yoghurt) and they turned out really tasty. Hi Saumya, without trying it I can’t say for sure but I would just replace the zucchini with 250g of spinach (trimmed and shredded). …I was just thinking the same thing – what can i use to replace the dairy. If you do try, I’d lobe to know how it works for you. I used regular flour as that’s what I had in the cupboard. Thanks so much Hemma, so happy your little girl enjoyed them . Thank you for sharing this lovely recipe, Hi Laura, thanks for your feedback – so glad you enjoyed them . Yummy hot or cold. And I slow-cooked cherry tomatoes in teh over for three hours yesterday and I put them in too. Thanks J.T, I’d love to know how they turn out . Once on the cooling rack the muffins should be left to cool completely before storing. Smoked Cheese, Caramelized Onion & Bacon. Hi Andy, sorry you didn’t enjoy the muffins. Great news: these savoury muffins freeze really well; they are delicious on their own or served warm with a wedge of cheese, or a dab of cream cheese on the side; fabulous for lunchboxes and snacks. Hi Ruby, The cheese makes it better but in my view less healthy. I added 1tbsp of nutritional yeast. Read more, Receive family friendly recipes, delivered weekly to your inbox, for FREE! Hi Rosina, thanks for your kind comment. It will be a little lumpy due to the butter and curdled milk, but don’t stress – you’re doing great! Did you make 12 muffins from the mixture or were your muffins bigger? However many vegetarians eat eggs so I’m not sure what the issue would be. Disaster I keep making these to have in the freezer but they’re so good, they get gobbled up immediately! They also needed more salt. Exactly what I wanted from a vegetable muffin recipe – a tasty snack without sugar that has good nutritional value. Haha ). Fill a 12 hole muffin tray. I wonder if your cheese wasn’t as strong as mine, I found that it provided flavour but I do buy strong cheddar cheese, a mild cheese won’t have the same flavour profile. However, the muffins still turned out bland and dense. Muffins are a Mom’s secret weapon when it comes to sneaking veggies into your child’s diet. I was scared to give it to them. Add, to the bowl, the soy milk 100 mL initially and mix well. They are a quick easy healthy snack for morning or afternoon tea at work. Powder. I used wholemeal self raising flour instead of plain flour and baking powder as I didn’t have wholemeal plain flour on hand. I didn’t have any yogurt and added some Philadelphia cheese. , Thank you so much Anna, I’m so happy your 1yr old loves them – thanks for taking the time to let me know , Loved the recipe, they went down a treat in my house! would love to make these for my 1 yr old but he has an egg allergy. Thanks for this. I used frozen corn and peas and I didn’t thaw them first. Thanks so much for the reply – I’m going to make these tomorrow for my one year old little girl! Vegetarian . I didn’t add yoghurt, only because I didn’t have any, nor the bicarb soda. Turned out really well! Hi Maroula, I’m a little confused – are you meaning to make a traybake or loaf instead of muffins? Tried this recipe this evening with courgette, carrot sweetcorn and red and yellow bell pepper. Used a mini muffin tray, So, if you are lucky enough to have a few left over, place the muffins in a freezer baggie and pop them in your freezer. Can almond meal replace the wholemeal flour?? Allow the muffin to coll completely before freezing. These cheesy muffins are a great way to get savoury flavours into portable baked bites - great packed as a lunch box snack 35 mins . She happily ate it up! My 9 month old loves this muffin! I’m delighted that your little one loves them and has enjoyed them for so long , I made these with zucchini and different veggies everytime. As for omitting salt. Like the sound of some curry powder in them . Thank you! So, I adjusted the recipe by putting 1 c. spinach and 1 c. grated carrots. They are delicious, and I can eat veggies while still enjoying a muffin! Does the milk make that big of a difference? I did two lots, one with mushrooms & onion and parsley and one with zucinni, carrot and peper. I’ll add this to my blog (not sure if I’m allowed to put the url here) and link to your site! Hope they work for you . Or maybe you also used muffin tins that are smaller in diameter to mine. My daughter has a egg allergy Let’s see if the little one agrees when she wakes up! Cheers:). My family loves these so much that I can’t keep them on the bench for a day without them being devoured! I added cooked leeks and cooked champignons de paris. So glad she liked them and thanks for taking the time to let me know, it means a lot to me , Hi thank you so much for this recipe.. my boy LOVES them!! 33. Glad they turned out well for you . I adapted this recipe for grown-ups and added plenty of salt, black pepper, onion granules and dried parsley. I’ve also had a lot of positive feedback on the recipe and the pictures people tag me on Instagram all look the perfect texture. I made these as per the recipe and added some chopped basil. These Easy Savoury Corn Zucchini Muffins tick all the above off the list in just 35 minutes! Overall it’s a great recipe. I plan to add lots of herbs. Thank you! My son loved it anyway but wondering what I can do to avoid this next time? Try this free, quick and easy savoury muffins recipe from countdown.co.nz. Thanks for the high praise, Laura! I made these using a combination of 1 cup Cauliflower flour, 3/4 cup almond flour and 1/4 cup coconut flour. Link to above.. Good reading for anyone unsure about Australian flours. He LOVES them. I’ve never had an issue with the flour ratio but I’m glad you managed to resolve it with an extra egg. Kids pick up on these things! I will put your link on the page and specify that you are the author. Is the problem a lack of levening agent (baking soda)? I need to update this on the recipe . I don’t add any salt. Instead of milk and Greek yogurt, I used 3/4 c. whole milk Bulgarian yogurt. Maybe try plain flour if that is what you are used to more? Buttermilk Substitute: The milk PLUS lemon mixture used in this recipe is called a buttermilk substitute. water, butter, flour, cheese, salt, eggs, savory, sauce, white onion. Why did you have some remaining mixture? Thank you Amy for sharing this recipe. Hi there, do you have a recipe similar to this one but is dairy free? Get our workbook and clean eating quick start cookbook when you subscribe. I used whole wheat flour and had no issues with density. Or would it not turn out correctly? Hi Rachael, Thanks for the feedback. and calories are reduced . So glad the recipe worked for you, parmesan would have been perfect in these . Is Australia 250ml?! How do I substitute the white wholemeal flour? Baked for 15 mins. I have modified it to be a Keto recipe. Thanks, Megan. Will be having these for my breakfast during the week to avoid the temptation of the bakeries I pass by on my commute. These are my absolute go-to’s, I always have them.in the freezer now. Excellent! Sweet potatoes make for a super soft moist texture, and a subtle natural sweetness. So happy you enjoyed these, Aleksandra. What other veggie would you do besides zucchini and I plan to use almond flour. Great recipe thank you, my toddler loves them! Don't throw away the juice. Hi Erin, Without trying I can’t say for sure but I’d use dairy-free milk and substitute the yoghurt with olive oil. Yes, you can switch the veggies. Thanks for taking the time to let me know . Did you squeeze the liquid out of the vegetables? Kept it for 10 mins longer but it hadn’t cooked completely in the center. These are very delicious! If I was baking as a loaf I’d probably reduce the temp to 170c/300F and bake for longer – around an hour. Also ended up making the mistake of popping them in the fridge (as I always do with muffins). When packing them for lunch, would you thaw/reheat and then pack them? I followed exactly but had to add some fresh herbs and salt because I only had very mild cheese and needed more flavor. Nayia. My go-to vegetable muffin recipe! Thank you so much Taryn. I agree with this! 130 g carrot grated on 2nd roughest grate on box grater I have made these several times over the last couple of years and they always work out well for me, following the recipe to the letter. Glad your little one enjoyed them . No, I wouldn’t say they taste sweet, but it does avoid the need for any salt. I used 1/4 white wheat and 3/4 whole meal spelt flour and added a teaspoon of salt. It was rather bland and there was no chance our 2 year old would have liked them. I just made these for me and my nine-month-old son and they turned out great! Thank you! Seriously Moreish Savoury Muffins. I will defiant try variations on this!!! Thank you! I can’t guarantee the results without trying but I would replace the milk with dairy-free milk and the yoghurt with extra olive oil or milk. Just wondering. They are easy to make, they’re GLUTEN FREE and you can freeze them! Sounds amazing! I find the recipe usually makes more than 12, so I may be filling the cups slightly less than intended. Going to look for another recipe for veg muffins may get a better result, if not I’ll be making simple cheese scones lol. Allow your savoury muffins to cool in the muffin tray for around 5-7 minutes. Can’t wait to try a take on chicken Carbonara; Diced cooked chook, bacon, mushroom, shallots & Parmesan cheese! Never got fluffy. *SEE NOTE 4. Just finished baking these. Not sure what I’d do without these! Thanks so much Karen, I hope you and your grandchild enjoys them! Hi Erin, you can replace with olive oil. Hi Jo, thanks for the feedback an info on your adaptions. Thank you, Linda, for such a lovely comment. I subbed applesauce for oil and wasn’t disappointed Thank you! You may wish to add a little salt (unless for a baby) or some herbs to add more flavour. Hi Jessica, I’m sorry you didn’t have much success with the recipe. Novice baker here , Hi Jill, I have included a whole section on storage instructions in the post above. Thanks for taking the time to comment , I found the notes. Great, thanks Megan! I add oreganos. Make a little well in the middle and stir in your wet mixture. Jun 25, 2015 - Explore elena lubenova's board "Savoury muffins" on Pinterest. broad bean bruschetta. You can sprinkle with a little shredded parmesan before baking, if you like. Tofu actually always tastes better after it’s been frozen (I freeze tofu on purpose because of the … As both the peas and corn are choking hazards, I put them still frozen in my food processor which chopped them up to make them safe. We love the muffins! They were a little bland for my but my 11 month LOVES them. I’d love to know what variations you try, please do comment below or tag me on Instagram or Facebook. They keep well all day and withstand the rough handling that they suffer in my boys school bags. Were you careful not to overmix the batter? No extra salt needed if you use a decent cheddar. Thanks for the recipe, Sounds delicious! Hi, I’ve just made these muffins for my 7 month and they’re great! We have an abundance of zucchini so I’m trying to figure out how I could sub the dairy ingredients. Both my 11 month old and my husband loved these! I have been making these for about a year. How do you make savoury vegan muffins? Clean Eating Recipes and Healthy Living Tips for Families with Kids. I keep experimenting. Copyright ©2021, Clean Eating with kids. Thanks so much for taking the time to rate and comment , Hi, . Line a 12 hole muffin tray with baking paper. Also I sprinkled a little salt on them when they were done baking. Cheese and Fried Onion Egg Spaetzle L'Antro dell'Alchimista. In a small bowl, using a fork beat the egg, stir in milk, oil and vanilla bean seeds. If I was offered something that someone obviously wasn’t keen on then I’d be wary and probably not like it. Where are you based? Would you like any vegetables in the recipe? Also replaced milk with soy milk, and Greek yogurt with soy yogurt (I’ve been trying to cut down on gluten and dairy for about a year now) They turned out great! Muffins turned out really soft and tasty. They’re awesome! Thanks for taking the time to let me know , Yummo, I used spelt, an exact exchange, added 2 generous pinches of salt, 50g Parmesan and 70g cheddar, and a generous sprinkle of mixed herbs. Thank you for your kind comment, Beth. Loving the sound of the purple carrots, I’ll need to try that! They did like them and I am not a fan either. Refrigeration temperatures alters the texture of the muffin and can make them go stale quicker. They taste delicious and are perfect to be served in breakfast, packed in the lunch box, or enjoyed as … Great recipe, turned out really well and my little boy loved them. They are portable, convenient and an easy way to serve up an all in one healthy meal to kids of all ages. Prep the dry mix: stir flour, baking powder, baking soda, salt and Oregano together in a large bowl. Showing Products and Prices for Show Products for. Also did try them gluten free. But when it comes to kids and vegetables, I think we have to use every little trick we can. Instead of using 250g zucchini and 120g carrot, I used 370g sweet potato (just because that’s what I had in the house). Thanks for taking the time to let me know . A super easy one bowl savoury muffins recipe made with zucchini, carrot, corn and cheese. We’ve just devoured them for lunch (15 months, 4, 33, 34!) Find me sharing more kind-friendly inspiration on Pinterest and Instagram. Sorry. I could not taste any cheese at all. Glad you enjoyed them and great to know chickpea flour works . A great way to use up lots of your zucchinis. I used half self-raising flour and half rice flour, added some salt, pepper, mixed dried herbs & a little bit of liquid from a jar of jalapenos. Thanks Ami. Hi Honey, thanks for your comment. Now that I’d sorted the basic recipe, I needed to decide on a flavour for these vegan savoury muffins. I used to make these for my son but have since found out he can’t do dairy. Salt will def add to the muffin and bring out flavours. I didnt have yogurt so I put cream in instead because I couldn’t think of anything better to substitute it with. I use a teaspoon of veggie or chicken stock powder and it brings out the flavour amazingly! Prep time: 18 mins. It would add a nice flavour. I’d wrap in foil and bake for around 10-15 mins. ? Click here to get it now and start using it tonight. These Clean eating savoury, vegetable muffins are packed with vegetables, perfect for lunchboxes and can be frozen for up to two months. Hi Bonnie, I’m so happy you enjoy the site You can use dairy-free milk and replace the yoghurt with extra olive oil. I didn’t find that they were too wet or dry at all, but perfectly moist. I’m not sure why the muffin was dense, I’m presuming it was the flour. Breads made with such flours will naturally be heavier.”. I only have unsweetened vanilla almond milk? I Haven’t tried these in a mini muffin tray yet, sorry. I tried these, but changed a few things, instead of peas and corn, I added bell pepper and cooked down mushroom and spring Orbison before adding to the misture. Stir in all your vegetables and cheese. HI Jessica, glad you enjoy them. It’s a great & easy and I’m putting it into my favourite recipes file. Can you freeze Vanilla Bean Muffins. Next time will try other cheeses. Sooo delicious! I halved the recipe because I only have a mini muffin tray and used half a courgette, half a leak, about a quarter of a broccoli and 1/4 cup of peas. I will make them again for sure! Do I still need to add baking powder? Not sure if I would make these again due to the blandness. I have just made these and they smell so yummy. Don't be tempted to over stir the mixture. Absolutely amazing! These muffins are golden, cheesy and full of flavour that kids love.. And receive a FREE ebook - "How to Raise a Healthy Little Foodie". Yes, they are bland but babies don’t have a developed palate yet and their sodium intake should always remain as low as possible. No cheese and a little bit of basil and garlic powder (a pinch). I didn’t understand the vegetarian tag when it contains egg. These muffins freeze well. Not as light but still tasty for all of us. Transfer the mixture to greased muffin tins. Love that gf flour works great in this recipe . Hi Aimee, I haven’t tested these with an egg substitute so can’t say for sure. I have over 240 comments on this recipe, and overall they are more positive than negative with a 4.5 average star rating. Great recipe thanks, Hi Tara, thanks for your feedback. Crunchy Black Bean Tacos with Slaw . I just made these hoping it would be a “somewhat” healthy way for me to get my 5, 3 and 2 yr old to eat some more veggies. Glad reader comments are helping others out too . Once you have kids, you really appreciate the value and convenience of the ‘muffin concept’. I found these very bland, even though I added salt. Savoury Green Bean Muffins. They are always a hit! I should perhaps edit the recipe to say to add salt/herbs to taste. And they freeze well! Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple minutes before the end of the bake time. It is one of the easiest and quickest appetizers you can ever make. I used a plain wholemeal flour, I am currently living in Australia and find their wholemeal flour whiter in colour and it appears more processed than the wholemeal flour I was used to in the UK. I have greek yogurt, sour cream, half and half and whipping cream, Hi Dee, I would say vanilla flavoured milk would taste funny in a savoury muffin. Hi Renee, My two are happy to eat them cold. Print recipe A refreshing slaw adds extra nutrients and tanginess to these cheesy half-moon tacos. in spite of all the changes it still came out delicious! Just made these now for my eight month old – she loved them. Savoury muffins are a great treat to include in lunch boxes, take on picnics, "bring a plate" events or just to enjoy hot with soup & a little butter. I always work with grams – It is much more accurate than using cups but many readers request cup measurements so add them too . These satisfying bacon, egg and chive muffins are like an Full English breakfast in one. This recipe looked delicious! Super simple, delicious for my 21 month old and I love that he gets a small serve of vegetables even when we’re out and about. Were not fans of frozen corn or peas here could I use fresh instead? I hope you find many ideas , We really like them,,made first bunch of them and fall in love with them we are using same vegetables just add pinch of sea salt and bit of dried origano really tasty even my husband love them,my son love them for the school and my 2 year old daughter for lunch or snack perfect and also I used plain flour didn’t have any other in pantry so I just go with what I got thank you for idea will continue to make them and try other vegetables, That is great, Emy! Prep Time 10 minutes. Considering I don’t bake I am quite happy with them. Brilliant, Ines and thank you for the 5 stars . Thank you! I know not to do that now in the future! YOGHURT – On my first trial of these I didn’t use greek yoghurt and instead added more olive oil, they worked great (but I was looking to use less oil). Bubby really enjoyed his muffin and I will freeze the extras for his lunches. I’d check after 50 mins, if a toothpick comes out clean then it is done. Mary Berry's quick savoury muffins are superb with soup, salads or for eating on the go. It’s a shame because now we have to smother them in ketchup (for the boys) and marinara sauce for me and my husband to have any flavour. You could try replacing the egg with a chia egg, I haven’t tried it in this recipe but I have used them before with great results. The twins quite like savoury muffins and so do hubby and I so at least we have these for our lunches. My boy is 10 months old (no teeth yet) and he really enjoys these. I weaned him using the baby-led weaning method and was always looking for great finger foods that I could take out and about with me. Even ended up having them for lunch myself with a little bit of philli cheese spread on them warm from the oven yummmmmm . I don’t think it will rise as much, you could try mixing it with buckwheat or rice flour if you are looking for a gluten free substitute. I don’t know why I can’t get your recipes to work. Hi Mo, 1/2 cup – 125ml and 1/4 cup – 60ml. I’d love to make these for us, without hurting her little tummy. I’m delighted you enjoyed the recipe and that you could make it work for your diet! I am in the UK so I used self raising flour. Thank you for sharing. 6 reasons why you need to make these savoury veggie muffins Well, let me tell you! I’ve never had this issue and the muffins are always soft. Reheat at @170C until heated through . I’m sad to say these really didn’t work out well. They are great to pull out of the freezer and take to work with me when I am in a hurry. , Not really impressed with the recipe. Finely chopped and lightly fried onion, shallots, mushroom, celery or leek. This recipe is great! How to Meal Plan + FREE Printable Meal Planner, {Two Ingredient} Soft Clean Eating Tortillas. We’ve had a stockpile of these muffins in the freezer constantly since he was 8 months old (he’s now 15 months). I tried not to mix much, but not sure how well I did on that. So glad you like them . Probably add garluc powder, dash salt, Mrs Dash and dash of pepper! Why have I never thought to add jalapeno to muffins before. My favourite way to store savoury muffins is to freeze them, and if properly frozen they will be good for around 2-3 months (but will remain safe to eat well past that). Thank you for including freezing and storing tips. Loving the sounds of your additions . Avocado is one of the best super foods around and the most satisfying. I make them for family gatherings and for easy snacks at home. However, as I haven’t tested these, I can’t say for sure how they would last. My toddler has intolerances to these and I’m desperate to find a muffin recipe where it include vegetables because he’s so picky! Someone has also mentioned pureed pumpkin as a replacement but I haven’t tried that so can’t confirm how they would turn out. “Wholemeal flour, despite common belief, is neither ‘less refined’ nor ‘less processed’ than plain flour. scrambled eggs with smoked salmon fingers. It seems outside the box but it is actually a very creative and innovative way of making a bean-based meal. Hi G, sorry these didn’t work out for you. I love that these worked for you, even with an egg replacer. Without trying though, I can’t guarantee how they will turn out, sorry. Hi Zrinka, I have only tried Greek yoghurt in this recipe but I think regular plain yoghurt would work well. Will let you know how they turn out. You may wish to mix the wholemeal with plain flour. Texture was spot on too, moist and fluffy (I folded the flour in as advised which no doubt helped keep it light). Add enough milk, or even water to moisten very well, bake in muffin tins till browning. Loving the sound of your additions – yum! Next, mix in the sweet potato, black beans and green onion or green chiles. Hope your kids liked them , I made these muffins today for my son! Pre-heat oven to 375 degrees F. Grease a muffin tin or line it with parchment or silicone liners. Total time: 43 mins. Thanks for your comment and feedback . It worked beautifully. I added some sweet basil, oregano salt & pepper and my whole family loved them! I added salt, dried basil, a tablespoon of sugar, and a generous teaspoon of curry powder. Some of these healthy savoury breakfast muffins recipes are ridiculously easy to make and taste incredibly amazing. Remove from oven and allow to cool on a wrack before eating. amzn_assoc_region = "US"; I froze the remaining ones as instructed. Good to know about the sour cream sub and the parmesan topping sounds perfect . This is my all time favourite recipe for our little guy, thanks Amy! Added some salt, chilli flakes and Italian herbs. These Savoury Muffins are light and not too heavy. My 9MO loved them. I love that he’s getting vegetables in a snack and there are never any leftovers – a shame as I would happily eat these myself, delicious even without added salt! It is processed to white flour and in most cases, the bran only (not the germ) is mixed back into the flour. Thanks for making this recipe! I added just a touch of salt to the flour mix before adding the dry to the wet. I think this recipe will be a good base for a fruit and veg mix as well. I added 1 tsp. Have you tried these in a mini muffin tray? and great notes super helpful! Here's how to make 12 or 6 jumbo sized. There are three steps to making most muffins: Lightly beat together eggs, yogurt, buttermilk (see recipe for how to make this) and butter. This recipe is so great. On hot days, I  put a frozen muffin in the lunchbox. Unfortunately, these never rose. Do you need to adjust anything ? For the flour, I used a new one by Bob’s Red Mill: 1-for-1 gluten-free baking flour blend. They don’t have a strong flavour so rather than dinner this will be a bread substitute. Bean muffin: a tasty savory snack. The texture was lovely – really light and fluffy. Lovely texture and flavour and very yummy warm from the oven with a little butter.