We baked this for brunch over the long easter weekend. These are so quick and easy to whip up in the morning and you can basically add anything you want. Our savoury corn muffin has Salami, green onion and CHEESE! Yummy!!
Breakfast Savory Corn muffin recipe
We baked this for brunch and ate this for lunch as well. These muffins are savoury and slightly sweet at the same time. Oh and might I mention quite addictive!
Breakfast Savory Corn muffin recipeThey taste best freshly baked. If you can’t finish all the muffins at one sitting, keep the leftover in the warm oven to keep them moist and warm throughout the day. Breakfast Savory Corn muffin recipeRecipe adapted from Erren’s Kitchen.

250g all-purpose flour

250g cornmeal

4 tbsp sugar

2 tbsp baking powder

½ teaspoon salt

4 eggs, beaten

120ml milk

120g salted butter, melted

4 tablespoons/60ml vegetable oil

Handful of salami roughly chopped

2 spring onions, chopped

30g of cheese ( we used parmesan)

Mix dry ingredients in large bowl and form a well into the middle of the mixture.
Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
Fold salami, spring onion and cheese in the mixture.
Divide batter into a muffin tin lined with muffin papers filling them ¾ of the way.
Bake at 220c for 12-15 minutes, or until golden brown.

Breakfast Savory Corn muffin recipe

 

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