Savoury baking

Most muffin recipes are for sweet muffins, but you can of course make savoury muffins. I am going for a walk tomorrow to Barrenjoey Head and wanted to bake something to take to snack on. If you are a bit scared of baking, muffins are a great way to build your confidence. With muffins, the less mixing and work you do the better and it is simply a matter of measuring and mixing then baking.

Akudjura ground bush tomato

Continuing with my Australian native spices experimentation, I used Ajydhyra or Bush Tomato in this recipe, which I tracked down at Herbie’s Spices. The akudjura gives the muffins a lovely roast tomato flavour. You can order Herbie’s Spices online, or they are stocked in many delis and gourmet food stores. I also used dried greek oregano, which is normally sold with the stems still intact – to separate the dried oregano leaves, you give the bunch a bit of a shake or a rub to separate the dried leaves.

What I was cooking this time last year: Watercress and Pomegranate Tabouli

Tomato and Cheese Muffins

* This recipe’s base ingredients were inspired by a Pear and Ginger Muffins recipe that appears in Nigella Lawson’s cookbook, Nigella Express. I have modified and adapted Nigella’s recipe to come up with the below reincarnation.


Makes 12 muffins.

Dry Ingredients:

  • 300g self-raising flour
  • A generous pinch of salt
  • 80g pine nuts
  • 1/2 tablespoon ground akudjura or bush tomato
  • 1/2 tablespoon dried greek oregano
  • 200g feta cheese
  • 100g grated parmesan cheese
  • 1 punnet cherry tomatoes

Wet Ingredients

  • 125mls natural low-fat natural yoghurt
  • 125mls vegetable oil [I used rice bran oil but any neutral tasting oil is fine]
  • 2 large eggs


  • 1 small red onion
  • 2 cloves garlic
  • 1 teaspoon oil
  • Cooking oil spray


  • Peel, quarter and finely slice the onion.
  • Crush the garlic cloves.

Onion and garlic

  • Heat the teaspoon of oil in a small saucepan. Add the onion and garlic and cook until the onions are soft and just starting to brown, stirring occasionally.
  • Set the onions and garlic aside to cool.
  • Heat oven to 200°C.
  • Line a cupcake / muffin pan with muffin cases. Spray the cases lightly with cooking oil spray.
  • Measure the flour, salt, akudjura, dried oregano, pine nuts and grated parmesan into a bowl.
  • Cut the cherry tomatoes in half and add to the bowl.

Tomato muffin ingredients

  • Crumble the feta and add to the bowl.
  • Add the cooled onion mixture to the bowl.
  • Stir the ingredients in the bowl until everything is well combined and coated in flour.
  • Measure the oil and yoghurt  into a jug.
  • Add the eggs to the oil and yoghurt and stir to combine.

Muffin wet and dry ingredients

  • Add the wet ingredients to the dry ingredients and stir until just combined – the less mixing you do the better.
  • Add spoonfuls of the mixture to the muffin cases.

Tomato and cheese muffin mixture

  • Place muffins in the oven and bake for 20 minutes, or until the muffins spring back when touched in the middle.
  • Remove muffins from the oven and either eat warm or when they have cooled. Enjoy.

What is your favourite baking recipe? Has this post inspired any new ideas?


1 Comment

Filed under Baking, Breakfast, Cheese, Herbs, Recipes, Savoury, Spices, Vegetarian

One response to “Savoury baking

  1. I’ve just nominated you for the Liebster Award! Here’s the link to the post 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s