Savoury muffins


Preparation info

  • Makes


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Arriving at work one morning, hung-over and dying for a fry-up, our first chef Jess came up with this savoury treat instead. Her first batch sold out in an hour and we’ve never looked back. We fill these muffins with anything and everything, although beware – using high-moisture ingredients, such as spinach or tomatoes, can make them soggy, so if you want to include them, mix them half-and-half with something drier, such as cheese or ham.