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 Ham (chopped small) Cheddar (grated) & Courgette (grated)

Heat the oven to Gas Mark 6 / 200 C and line the muffin tin

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 ham, 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!

All fillings can be substituted, I have also tried baby spinach, grated carrot and sweetcorn, which work all well.
.
.