Sunday, April 24, 2011

Cheesy Savoury Muffins

I'm always thinking of savoury muffins,
as I'm not really interested in sweet ones.
 Finally had an opportunity to try it!
A few months ago, I chanced upon a website here,
I used it as a guideline and made modifications.

It's my first time baking and tasting these non-sugary muffins...
It's a whole new experience!
I baked 2 batches, because I've mistaken top flour for self raising flour for my 1st batch!
 So I used top flour without adding any baking powder! 

this is the outcome of muffins baked with no baking powder...

I thought it would be as hard as rocks! 
But I was's was still soft and moist while warm..
and take note that there's no oil used in this recipe.

It's really nice to be eaten warm..
while the melted cheese in the muffin is still oozy~~

This is my 2nd batch, made with self raising flour...
I did not top it with any tomato or cheese...

Somehow, the first batch is nicer!!
So if you wanna bake this, you may wanna consider using top/cake flour!
It's texture is finer and softer~~

I gave 10 to my family..
I love to share all my bakes..
and hope people around me appreciate them   =)

I'm submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) 
hosted by Jean from Noms I Must  again!


Cheesy Savoury Muffins
(Makes 12 medium muffins)

180g Cake flour + 1 tsp Baking Powder or Self Raising Flour
1 Tbsp Grounded Black Pepper
1 tsp Sea Salt
2 Medium Carrots, Shredded
1 Corn, Remove kernels
4 Slices Cheddar Cheese, Cut into 1 inch pieces or 200g Grated Cheddar Cheese
6 Slices Picnic Ham, Cut into 1 inch pieces
1 Egg, Beaten
240ml Milk ( I used non-fat milk)
1 Tomato, Sliced
More cheese for toppings

1. Combine flour+baking powder, black pepper and salt in a large bowl.
2. Add shredded carrot, corn kernels, cheedar cheese, ham to flour mixture. Mix well.
3. For wet ingredients, add beaten egg into milk and beat lightly.
4. Pour wet ingredients into dry ingredients and mix till just combined. Do not overmix.
5. Spoon into oiled muffin tins/pan until 3/4 full. 
Top each muffin with a slice of tomato and sprinkle with more cheese and grounded black pepper.
6. Bake at 190 degrees preheated oven for 25 minutes or until skewer comes out clean.



  1. oo looks really lovely with the oozing melted cheese

  2. Hi Coraine, you've been tagged to share 5 Easter recipes. Please feel free to join us :)!

  3. Jean..Yeah when it's fresh from oven! Best!

    CG..hehe..done..but have not tagged any other bloggers yet..