Savory Muffins (Easy Easter Appetizer)
These muffins are the PERFECT breakfast or lunch on the go. Studded with a boiled egg, it is filled with nutritious ingredients making it wholesome and delicious. It is a great recipe to use up those leftovers as well.
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Cupcake tray
- Baking paper
- Ice cream scoop
- Sauce pot (for boiling the eggs)
Ingredients
- 2 cups chopped vegetables check notes below
- 1/4 cup cooked bacon/deli meat
- 3 eggs
- 2 tbsp fresh parsley
- 2 tbsp fresh coriander
- 2 tsp dried herbs
- 1/2 cup milk
- 1 tbsp mustard
- 3/4 cup shredded cheese mozzarella and cheddar
- 1 cup all purpose flour
- 1/4 cup corn starch
- 1 tsp salt
- 1 tsp black pepper powder
- 10 boiled eggs check notes below
Instructions
- Preheat the oven to 180 Degrees C and make line your cupcake tray with muffin liners.
- In a large mixing bowl add the eggs, fresh parsley, fresh coriander, dried herbs, milk, mustard and whisk together.
- Add the vegetables, bacon, shredded cheese, flour, corn starch, salt, black pepper, and fold together until combined.
- Scoop into the muffin liners and push the boiled egg into the center, use some batter to cover the top of the egg to ensure it is not exposed.
- Bake for 28-30 minutes or until risen and dry to the touch on top.
- Let them cool for a few minutes before serving.
Notes
- Vegetables - I have used a combination of cooked and raw ingredients for the filling. The broccoli, peas, green beans, carrot are sautéed in salt and pepper on low heat. I have kept the green onion, capsicum raw but you could sauté them too.
- Boiled eggs - I used small eggs here so it easily fit into the muffin, I boiled them for 6 minutes, dunked it in cold water and peeled them immediately.
- Check the pro tip above for more details on making the perfect muffins.