Savoury or sweet muffins are a great go-to snack or meal. I freeze them and can easily take as many as needed out and zap them in the micfrowave. They are also a really useful thing to take out with you and we frequently take them on day trips. Little Lady loves holding one on her way to pick up The Boy from school and I love finding new ways to make them and new ingredients to use. Here are my current 3 favourite muffin recipes but watch this space as I am constantly trying new ones!
My all-time favourite “sweet” muffin but with no sugar! These muffins can be made with only 4 ingredients but I like to add in some raisins and cinnamon too. As they contain milk they are also a great snack for little ones who have dropped their afternoon bottle. Stupidly easy to make and popular with everyone in my house!
Pizza Muffins:
I saw a basic savoury muffin recipe online (there are tonnes out there) but wanted to jazz it up a bit. What I came up with is pizza-esque as it has all the ingredients for a pizza but in muffin form! Totally yummy and so easy to make. I have yet to convince The Boy that these are as delicious as regular pizza but I’m working on it!
150g plain flour
1/2 tsp baking powder
100g grated cheese
150g cherry or regular tomatoes
1 tbsp tomato puree
1 egg or egg replacer
100ml milk (or dairy free alternative)
1/2 tbsp dried oregano
De-skin the tomatoes and chop into small pieces. Mix the flour and the baking powder together then add the oregano, cheese and tomatoes. Beat the egg a bit then add it to the flour / veggie / cheese mix and slowly add the milk until it all comes together in a thick batter like consistency. Add the tomato puree and stir well so the mixture is slightly coloured. Spoon the mix into well greased muffin tins or silicone tins and cook at 180 degrees C for about 20 minutes until the muffins are golden and springy to the touch. These are great served warm but can also be eaten cold (like regular pizza!). I freeze them wrapped individually so I can take out as many as I need.
Without doubt these are the most asked about recipe on my FB group and so far everyone has been thrilled with how easy they are to make and how delicious they taste. I sometimes add in broccoli or peas too if I haven’t got sweetcorn but they still taste yummy. I have had many parents tell me they make them for their own lunches and apparently many a tuna melt couscous muffin has found its way into packed lunches. I’m planning on taking a couple of frozen ones on the plane with us when we go away so they will defrost during the flight and keep Little Lady amused while we wait for our luggage at our destination.