Savoury Muffins

Cafes across New Zealand have their versions of either savoury Muffins or scrolls but they are easy to make at home. I enjoy one with my coffee so I decided to create my own. These make a great lunch and are great lunchbox fillers as they are loaded with fresh vegetables. They are best served warm with butter and tomato relish.

Cut and grate the vegetables and ham.

Cook mushrooms and onion until softened and onions are translucent.

Mix cheese and flour together in a bowl and make a well in the middle.

Add in the eggs, oil and milk and mix until smooth.

Add remaining ingredients and cooked onion mixture and mix until well combined.

Spray a 12 hole muffin tin and spoon in the muffin mixture, filling each one ¾ fill.

Cook in oven until golden and skewer comes out clean.

Savoury Muffins

3 cups self raising flour

2 eggs

2 cups grated edam cheese

½ cup oil

1 ½ cups milk

½ capsicum, finely diced

1 large red onion, thinly sliced

4 flat mushrooms, diced

½ carrot, peeled and grated

½ croquette, grated

1 ½ slices of ham, diced

2 tbsp dried or fresh thyme leaves

1 tsp salt

1 tsp pepper

1 tsp paprika

1 tsp mixed herbs

Preheat oven to 180c.

Add onion and mushroom to a frying pan with 2 tbsp olive oil and Place over a medium-high heat. Cook mixture until mushrooms have softened and onions are translucent. Set aside to cool.

To a large mixing bowl add flour and grated cheese and mix until combined. Make a well in the middle and add the eggs, milk and oil into the well and mix until combined.

Add the cooked mushrooms and onion as well as the remaining ingredients and mix until well combined and ingredients are evenly spread out throughout the muffin mixture.

Spray a large 12 hole muffin tin with oil and spoon mixture into muffin tin, filling each one ¾ fill.

Bake in the oven for 25-30 minutes or until golden and a skewer comes out clean.

Remove from the oven and let cool in the pan for 10 minutes, then gently remove and Place on a wire rack to cool completely.

Best served warmed in the microwave for 20 seconds with butter and tomato relish.