I wanted to bake some savoury muffins and was inspired by a Hugh Fearnley-Whittingstall recipe, which I adapted slightly to use different filling ingredients. My 14 month old Son loves these, they make a lot of mess but he happily feeds himself and will devour almost an entire muffin!
Makes 12
250 g self-raising flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt (which I left out)
2 eggs
80 g unsalted butter, melted and cooled
250 ml natural yogurt
200 g savoury ingredients – I used a mix of Bacon (chopped small) Cheddar (grated) & Courgette (grated)
Heat the oven to Gas Mark 6 / 200 C and line the muffin tin
In a hot pan, fry the bacon until crisp, drain on kitchen paper then chop up
Whisk together the egg, butter and yogurt
In another bowl, whisk together the flour, baking powder, baking soda and salt (if using). Make a well in the middle and stir in the wet mixture. Mix with a spatula until just combined
Fold in bacon, courgette & most of the cheese
Spoon the mixture into the muffin tin, sprinkle the remaining cheese on top
Bake for about 20 minutes until golden & a skewer comes out clean
When cooled, munch away!
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