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!!
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!
They 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. Recipe adapted from Erren’s Kitchen.
250g all-purpose flour
4 tbsp sugar
2 tbsp baking powder
½ teaspoon salt
4 eggs, beaten
120g salted butter, melted
4 tablespoons/60ml vegetable oil
Handful of salami roughly chopped
2 spring onions, chopped
30g of cheese ( we used parmesan)