I’ve posted so many muffin recipes that are sweet, I decided to make a recipe that is savory instead. I consulted a few places, and ended up finding one I liked as a base to go off of from Eating Well Magazine.
I’m going to post the original recipe, and the nutritional facts are for the original recipe, however, I will tell you what I modified next to any changes.
Here is what you will need
2 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 eggs
1 1/3 cups buttermilk (I used skim milk)
3 tablespoons extra-virgin olive oil
2 tablespoons butter, melted (I used Earth Balance Spread, melted)
1 cup thinly sliced scallions (about 1 bunch)(way too much scallions!! I used about 1/4 cup!)
3/4 cup diced Canadian bacon (3 ounces)(I cut up some deli ham instead of Canadian Bacon)
1/2 cup grated Cheddar cheese (I used Colby Jack because that’s what I had!)
1/2 cup finely diced red bell pepper
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
NUTRITION INFORMATION: Per muffin: 217 calories; 9 g fat (3 g sat, 4 g mono); 50 mg cholesterol; 24 g carbohydrate; 9 g protein; 3 g fiber; 339 mg sodium; 212 mg potassium.
I think this is not only great for breakfast, but also as a snack in the afternoon if you get hungry for a filling treat for a few hundred calories!
15 responses so far ↓
1 Lorraine @ Not Quite Nigella // May 14, 2009 at 3:27 am
You know I don’t often eat sweet muffins but I love savoury muffins! It’s a mental block and I’m not sure why hehe. They look great!
2 Andrea@WellnessNotes // May 14, 2009 at 3:43 am
I usually prefer savory food over sweet food, especially for breakfast. These muffins look and sound great!
3 Risa // May 14, 2009 at 9:26 am
This would be a great change to the sweet muffin. I would love to make these for a brunch.
4 Mara @ What's For Dinner? // May 14, 2009 at 1:11 pm
These look fab, as usual!!
5 gastroantropologist // May 14, 2009 at 3:13 pm
I have all the ingredients (with your changes) so I think I’ll make these as part of dinner… Corn might be good in this too.
6 Sarah // May 14, 2009 at 3:22 pm
they sound so good!!! like cheesy, savory biscuit-muffins. my kind of snack!!!
7 Amanda4Sensei // May 14, 2009 at 6:38 pm
These sound sooo good! I like the little changes you made to make them a lil more on the healthy side – Thanks again for a great recipe!
8 lisaiscooking // May 14, 2009 at 7:32 pm
I never think to make savory muffins, but it’s such a great idea. The cheese and bell pepper sound great.
9 Erin // May 14, 2009 at 7:51 pm
I big pink puffy heart savory muffins. Oh so good.
10 brandi // May 14, 2009 at 7:55 pm
I have not made a savory muffin in too long! these look great
11 K // May 14, 2009 at 10:03 pm
Those savory muffins sound delicious! Heck, any muffin sounds delicious
12 Elizabeth F. // May 15, 2009 at 1:00 am
My husband would devour these – thanks for sharing!
13 Marisa (Trim The Fat) // May 15, 2009 at 1:10 am
They look awesome!
14 Timeless Gourmet // May 15, 2009 at 4:19 pm
I love savory vs. sweet, these look great!
15 Tim // Jun 26, 2009 at 5:03 am
I used aged cheddar, roasted red peppers, roasted garlic and panchetta. They were freaking awesome!
Thanks for the great base recipe.
Tim
_Tim, glad you liked it!!! Jenn@slim-shoppin. Your version does sound freaking awesome!
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