Savory Muffins


Preparation info

  • Makes


    • Difficulty


    • Ready in

      35 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

We all need snack ideas to avoid resorting to the cookie jar, and this recipe is one to add to your armory. These are light, extremely great tasting and perfect for eating when you and the kids are on the go.


  • butter, for greasing (optional)
  • β…“ cup pine nuts
  • 2 cups self-rising flour
  • 2 teaspoons baking powder
  • β…” cup yellow cornmeal, polenta or semolina
  • 1β…“ cups grated sharp cheddar cheese
  • 1β…“ cups grated zucchini
  • 2 eggs
  • 1 cup plain yogurt
  • β…“ cup olive or canola oil
  • 2Β½ ounces cooked ham, salami or chorizo, finely chopped
  • sea salt and freshly ground black pepper


    1. Heat the oven to 350Β°F. Lightly grease the holes of the muffin pan, then press a 5-inch square of parchment paper into each hole, shaping the paper to fit by folding the sides. Alternatively, line a 12-hole muffin pan with paper cupcake cases.
    2. Put the pine nuts in a dry, nonstick skillet over medium heat a few minutes, shaking and tossing the pan continuously until they start to turn golden brown. Tip them out onto a plate to cool. (Don’t leave them in the pan or they will quickly burn.)
    3. Mix together the flour, baking powder and cornmeal in a mixing bowl.
    4. In a separate bowl, lightly mix together two-thirds of the cheese and all the remaining ingredients. Pour the wet ingredients into the dry ingredients and mix quickly and lightly to form a lumpy batter. (Over-mixing at this stage makes the muffins turn out heavy.) Spoon the batter into the prepared cases and scatter the remaining cheese over the tops. Put the pan in the oven and bake 20 minutes, or until risen and golden brown on the tops.
    5. Leave the muffins to cool in the pan a few minutes, then transfer to a wire rack. Serve warm or cold.