The Best Savoury Muffins Ever

These savoury muffins are so easy to make, perfect for a weekend lunch if you have visitors coming over or simply a tasty snack to munch on. You can enjoy them warm or cold – my favourite is warm with a little bit of butter that melts just a tad… yum!

RELATED: Prefer a sweet muffin?  Try this ultimate chocolate muffin recipe that won’t disappoint


1 ½ cups self-raising flour

2 cups tasty cheese, grated

100g mortadella cheese, chopped

1 zuccinni, grated

¼ cup thinly sliced shallots

2 rashers shortcut bacon, diced

¾ cup milk

1 egg

¼ cup fruit chutney

Smoked paprika


  1. Preheat oven to 200 degrees Celsius and grease well a six-cup Texan muffin pan.
  2. Sift flour into a large bowl then add cheese, mortadella, zucchini, shallots and bacon.
  3. In a jug whisk milk, egg, and chutney until combined.
  4. Make a well in the middle of the dry ingredients then pour in milk mixture.
  5. Gently mix until combined then spoon mixture into muffin pan.
  6. Sprinkle uncooked mixture with a small amount of smoked paprika.
  7. Bake for 15-20 minutes or until a skewer inserted comes out clean.
  8. Turn out onto wire rack to cool.

Image via taste.com.au

September 30, 2014

Who Said Pizza Couldn’t Be Healthy?

Stuck for dinner ideas at the end of the week but don’t want to indulge in takeout? Why not make your own pizzas, which are a lot healthier than the store bought ones. These two pizza recipes are quick, super easy and most of all, yummy.

Tomato And Basil Flatbread Pizza


4 tbsp pesto

2 wholemeal or brown flatbreads, approximately 7 inches in diameter

2 tomatoes, thinly sliced

Bunch fresh basil

½ cup mozzarella cheese


  1. Preheat oven to 425 degrees Fahrenheit
  2. Spread 2 tablespoons pesto over each flatbread
  3. Add a layer of tomato
  4. Sprinkle ¼ cup of cheese over the top
  5. Bake for seven minutes or until base is golden and cheese is melted
  6. Sprinkle a handful of basil leaves over the top and serve

Green Pizza


2 wholemeal or brown flatbreads, approximately 7 inches in diameter

2 cups chopped broccoli florets

5 ounces arugula

Pinch of salt

Freshly ground pepper

½ cup pesto

1 cup shredded mozzarella cheese


  1. Preheat oven to 450 degrees Fahrenheit and position oven rack at lowest position in the oven.
  2. Cook broccoli in large saucepan over medium heat until tender then add arugula and cook for another 2 minutes, until wilted.
  3. Drain then season with salt and pepper.
  4. Spread ¼ cup pesto evenly over each flatbread.
  5. Top with broccoli mixture then sprinkle with cheese.
  6. Bake for approximately 8-10 minutes until cheese has melted and crust is golden.

Image via womenshealthmag.com

August 19, 2014