Print

Nigella Savoury Muffins Recipe

Nigella Savoury Muffins
Print Recipe

Nigella’s Savoury Muffins are fluffy, cheese-filled muffins loaded with fresh vegetables and herbs. Unlike sweet muffins, these muffins are savory and can be customized with your favorite ingredients, such as cheese, spinach, or even bacon. They’re a great way to sneak in veggies and are ideal for anyone who enjoys savory over sweet.

Ingredients

  • Plain flour: 250g (9 oz), to form the base of the muffins.
  • Baking powder: 2 teaspoons, to help the muffins rise.
  • Milk: 200ml (7 fl oz), to make the batter smooth.
  • Eggs: 2 large, for structure and binding.
  • Butter: 75g (2.6 oz), melted, for richness and flavor.
  • Cheddar cheese: 150g (5 oz), grated, for savory flavor.
  • Spinach: 100g (3.5 oz), wilted and chopped, for added nutrition.
  • Spring onions: 2-3, finely chopped, for a mild onion flavor.
  • Dried or fresh herbs: 1 tablespoon (such as parsley, thyme, or rosemary), for added flavor.
  • Salt and pepper: To taste, for seasoning.

Optional Add-ins

  • Chopped cooked bacon: For a more indulgent muffin.
  • Feta cheese: For a tangier flavor.
  • Sun-dried tomatoes: For extra depth and sweetness.

Instructions

1. Preheat the Oven

Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6. Line a 12-hole muffin tin with muffin cases or lightly grease the muffin tin if not using cases.

2. Mix the Dry Ingredients

In a large mixing bowl, sift together the plain flour and baking powder. Add a pinch of salt and pepper for seasoning.

3. Prepare the Wet Ingredients

In a separate bowl, whisk together the eggs, milk, and melted butter until smooth.

4. Combine the Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can result in dense muffins.

5. Fold in the Fillings

Gently fold in the grated cheese, spinach, spring onions, and your chosen herbs until evenly distributed throughout the batter. If adding other ingredients like bacon or sun-dried tomatoes, fold them in at this stage as well.

6. Fill the Muffin Cases

Use a spoon or ice cream scoop to divide the batter evenly among the muffin cases, filling each about two-thirds full.

7. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.

8. Cool and Serve

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Find it online: https://britishbakingrecipes.co.uk/nigella-savoury-muffins/