Zucchini slice muffins

Savoury muffins recipe

The muffin is a thing of beauty: a neat little package that’s usually filled with a sweet cake studded with fruit, chocolate and/or nuts that’s perfectly acceptable to eat for breakfast. And while we’re big fans of cake for breakfast, there’s no need to limit your muffin pan to sweet treats. The savoury muffin is an excellent addition to your recipe repertoire – they’re usually filled with healthy vegetables, tasty cheese and high-protein egg, and they do triple duty for breakfast, lunchboxes, or an anytime snack. Most savoury muffins contain flour, but you can also try egg muffins; they’re like little mini quiches, minus the pastry – too easy.

The word “muffin” can refer to two different things: one is the cake type mentioned above, and the other is a bread product, the English muffin, which is generally unsweetened. According to the Encyclopedia of Food Grains, the cake variety originated in America, while in England, the flatbread muffin was so popular by the 1840s that British Parliament passed a law to prohibit the so-called “muffin men” (vendors who plied carts of muffins around the streets) from ringing their bells.

How to make savoury muffins

If you’ve ever made sweet muffins, this savoury muffin recipe will be a breeze. But even if you’re not a baker, this recipe is as simple as a little frying, whisking and stirring.

First, you’ll be frying your finely chopped bacon and onion so that the bacon is deliciously crisp and the onion is sweet and soft. Let them cool while you prep your other ingredients: grate the zucchini and cheese and finely chop the dill. Combine them in a bowl along with the flour, then add the bacon and onion mixture and stir with wooden spoon to combine. In a large jug, whisk the eggs, milk and melted butter. Pour into the zucchini mixture and gently stir until just combined.

Line six holes of your 2/3-cup (160ml) muffin pan with cases and divide the mixture evenly among them. Bake in a 180ºC oven for 30 minutes or until a skewer inserted into the centre comes out clean. They’re delicious served warm but excellent at room temperature, too.

Whip up a batch in the evening and bake in the morning for a warm breakfast on the run, or cook ahead and use for packed lunches. These muffins are also a great choice for picnics – no plates or cutlery required, and they’re packed with flavour.

More savoury muffin flavour combinations

Use this recipe as a base to experiment. Vegetarian? Swap out the bacon for sun-dried tomato. Ran out of cheddar? Replace it with feta. Ambivalent about zucchini? Use roasted capsicum instead. The possibilities are endless! Some of our favourite savoury muffins combinations include cheddar, parmesan and leek muffins; roasted cauliflower, cheese and ham muffins; and pumpkin, spinach and feta muffins.

Now get cooking

Now that the world of muffins has opened up to include just about anything, it’s time to get busy in the kitchen! Start with our Zucchini Slice Muffins, then move on to some of your own experiments. Need some more inspiration? What about these fun macaroni ’n’ cheese muffins? Or try these pumpkin, spinach and fetta muffins topped with crunchy pepitas. A batch of fetta and olive muffins is a great addition to a weekend picnic – bring some hommus for dipping! And if all this muffin talk has you craving something sweet, whip up a batch of apple and oat muffins, or these healthy (and quick!) blender banana muffins.