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A lovely, soft, cheesy, pine nut studded savoury muffin, with pieces of sundried tomato. This muffin makes for a great snack, a quick breakfast or even a tasty accompaniment to a salad or other meal.

I haven’t experimented too extensively with savoury muffins. The few times I’d tried in the past I was happy with the results but not ecstatic (apart from my spanakopita muffins – see link at the end). I find they tend to be drier and denser than their sweet counterparts, and most of the time they don’t keep as well either. However, I wasn’t going to give up. At some point I found myself with some pine nuts and an empty blog category on my hands, so I decided it was time to try again.

I found a recipe that sounded really good, and decided to keep the basic muffin ingredients and just switch the add-ins to suit what I had in mind (and in cupboard). Thus the Cheddar, Sundried Tomato and Pine Nut Muffin was born. Well, I think I’ll be using this base for any future experiments as well. The ratios really work and the inside is tender and soft.

Store the muffins in an airtight container, or put them in the fridge to keep a bit longer. They also freeze well, and only need a few seconds in the microwave to become good as new. In fact I love them even more when warm, with a pat of butter on top…

The quantities below make 14 muffins, I used two 6-hole pans plus two individual silicone muffin moulds. You might not need the extra two, it depends on the size of your pans.


3 cups flour, all purpose

4 tsp baking powder

1 tsp salt

1/2 tsp thyme ,dried

1/2 tsp paprika, sweet

1/4 tsp garlic powder

1 cup mature cheddar, grated

1/2 cup (scant) sundried tomatoes, finely chopped (I used 6 oil preserved halves, strained well and patted with kitchen paper, each cut into 8-9 small pieces)

1 cup milk

1/4 cup (4 Tbs) Greek yogurt

1/4 cup (4 Tbs) buttermilk (I would have used 1/2 cup yogurt but I ran out!)

1/2 cup olive oil

1 Tbs honey

2 Tbs pine nuts

Show me more ideas and suggestions

Instead of thyme you can try oregano or rosemary. Or even basil. The garlic here isn’t strong, but you can slightly taste it. If you don’t want to use it, the muffins might work with onion flakes. If I had dried chives I would certainly try it with those.

Step 1

Preheat oven to 180C fan (190C conventional) and line your muffin tins with papers (if they are not silicone).

Step 2

Mix all the dry ingredients (flour to garlic powder) in a large bowl with a whisk. Add the cheese and the sundried tomato pieces and mix to incorporate.

Step 3

In another bowl beat the wet ingredients (milk to honey) before folding into the dry. Mix only until you can’t see any flour.

Step 4

Fill the muffin pans and sprinkle the pine nuts on top. Press them into the batter slightly with your fingers so they don’t burn. Bake for about 15-20 minutes. Mine were done after 18’ and were golden and well risen. Next time I’ll do a skewer test at 15’.

Step 5

Let the muffins cool in the pans for 5 minutes then place on a rack.

Recipe based on this one on the blog Lightly Crunchy.

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Link Love

Savoury muffins with cool stuff in them
Savory Muffins with Prosciutto & Chives by The Kitchn
Pumpkin and Feta Muffins by 101 Cookbooks
Spanakopita Muffins by On Top Of Spaghetti

So, what do you think? Leave me a comment!

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