Savoury Muffins

Savoury Breakfast Muffins

Savoury Breakfast Muffins

  • 1½ cups self-raising flour
  • 1 cup wholemeal flour
  • ¾ cup cornmeal/polenta
  • 1 cup buttermilk
  • ½ cup melted butter
  • 2 eggs, lightly beaten
  • 1 cup grated zucchini
  • ½ cup cooked diced bacon
  • ¼ cup finely chopped chives
  • ½ cup grated cheddar cheese
  • Salt and pepper to taste
  1. Preheat oven to 210 degrees Celsius and grease two 12-hole muffin trays.
  2. Sift the flour and cornmeal into a large bowl and make a well in the centre.
  3. In a separate bowl, whisk together the eggs, buttermilk and melted butter. Season with salt and pepper to taste.
  4. Add the remaining ingredients and stir to combine.
  5. Add the wet mixture to the well in the bowl of dry ingredients and stir just until mixture is combined. Make sure not to overwork the mixture.
  6. Spoon the mixture into the prepared muffin trays and bake for 20 – 25 minutes or until golden brown and cooked through.