Savoury Muffins

November 20, 2019

A great way to use up the Christmas left-overs like ham and or roast veggies. #ChristmasLeftOverMakerOver.

Recipe by  @laura_hobby_baker


75 g plant based Nuttelex (melted and cooled)

2 large eggs (or egg replacer)

100 g sharp cheddar cheese grated or crumbled

1 cup buttermilk or preferred alternative

2 tbsp pesto

4 shallots, thinly sliced

1 cup frozen baby peas

1 cup diced ham or roast veg

1 large onion (leftover caramelised onion from Christmas is even better!)

2 cups self raising flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 red chilli - sliced, for garnishing


1Pre-heat oven to 190ºC.

2In a bowl, place Nuttelex, eggs, cheese, buttermilk and pesto. Whisk with a fork.

3While still whisking, add the shallots, baby peas, diced ham or roast veg and caramelised onion. Whisk until combined.

4Add self raising flour, baking powder and bicarbonate of soda. Mix the dry ingredients in gently with a fork (make sure not to over-mix, as this will cause the muffins to be tough).

5Divide the batter into a muffin pan lined with patty pans (1/3 cup in each patty pan), and bake for 20-30 minutes.

6Remove from the oven when a skewer comes out clean.

7Garnish with the sliced chilli.