Tangleby savoury muffins




Prep Time


Cook Time

Make these cheesy, nutty savoury muffins for a quick morning tea or to add to a picnic or lunchbox.



For the Tangleby savoury muffins

  • 110g butter
  • 1 onion — finely diced
  • 2 rashers bacon — chopped
  • 3 eggs
  • 3 small courgettes — grated
  • 1 carrot — grated
  • 1½ cups self-rising flour
  • 1 cup grated tasty cheese
  • ¾ cup chopped pecans
  • Salt and ground black pepper, to taste


For the Tangleby savoury muffins

  • Preheat the oven to 180°C (170°C fan bake). Spray a 12-count muffin tray with baking spray.
  • Melt the butter in a large pan over a medium heat. Add the onion and bacon and sauté until cooked. Cool slightly.
  • Add the eggs, courgettes and carrot and stir to combine.
  • Add the flour, cheese, pecans, salt and pepper and mix until just combined.
  • Divide between the prepared muffin cups.
  • Bake for 25–30 minutes or until golden and cooked through.
  • Leave to cool for 5 minutes before removing from the muffin tray.