Mary Berry Savoury Muffins are made with self-raising flour, baking powder, salt, butter, eggs, milk, Gruyère cheese, basil, black olives, and sun-dried tomato paste. This tasty Mary Berry Savoury Muffins recipe creates a delicious snack that takes about 30 minutes to prepare and can serve up to 12 people.
Ingredients Needed
- 275g/9¾oz self-raising flour (2¼ cups)
- 1 tsp baking powder
- ½ tsp salt
- 50g/1¾oz butter, melted (3.5 tbsp)
- 1 large free-range egg, beaten
- 250ml/9fl oz milk (1 cup)
- 75g/2⅓oz Gruyère cheese, grated (¾ cup)
- Bunch of basil, leaves only, chopped (about ½ cup)
- 75g/2⅓oz pitted black olives, chopped (½ cup)
- 2 tbsp sun-dried tomato paste
How To Make Savoury Muffins
- Preheat the Oven: Preheat the oven to 200°C/180°C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.
- Prepare Dry Ingredients: Measure the flour, baking powder, and salt into a large bowl.
- Mix Wet Ingredients: In a jug, mix the melted butter, beaten egg, and milk.
- Combine Ingredients: Add the cheese, chopped basil, and olives to the bowl of dry ingredients; mix well.
- Add Wet Ingredients: Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to create a rippled effect in the batter.
- Fill Muffin Cases: Divide the mixture evenly between the muffin cases.
- Bake: Bake in the oven for 18–20 minutes, or until the muffins are well risen and lightly golden brown.
- Cool and Serve: Remove from the oven and allow to cool slightly. Serve warm or cold.
Recipe Tips
- Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined. Overmixing can make the muffins dense instead of light and fluffy.
- Swirl the Tomato Paste Gently: When adding the sun-dried tomato paste, gently swirl it into the batter rather than mixing it completely. This creates a nice visual effect and adds bursts of flavor.
- Check for Doneness: To ensure the muffins are fully cooked, insert a toothpick into the center. It should come out clean or with a few crumbs, not wet batter.
- Let Them Cool Slightly: After baking, let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them set properly and prevents them from sticking to the cases.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover savoury muffins cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Allow the muffins to cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. To thaw, remove the muffins from the freezer and let them sit at room temperature for about 1 hour before serving.
- Reheat: Preheat the oven to 180°C/350°F. Place the muffins on a baking tray and cover them with foil to prevent them from drying out. Heat for about 10-15 minutes until warm.
Nutrition Facts
Serving Size: 1 muffin (total 12 servings)
- Calories: 200
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 40mg
- Sodium: 610mg
- Potassium: 700mg
- Total Carbohydrate: 29g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Bundt Cake
- Mary Berry Salmon And Asparagus Quiche
- Mary Berry Mushroom Soup
- Mary Berry Waldorf Salad
Mary Berry Savoury Muffins
Description
Mary Berry Savoury Muffins are made with self-raising flour, baking powder, salt, butter, eggs, milk, Gruyère cheese, basil, black olives, and sun-dried tomato paste. This tasty Mary Berry Savoury Muffins recipe creates a delicious snack that takes about 30 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 200°C/180°C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.
- Prepare Dry Ingredients: Measure the flour, baking powder, and salt into a large bowl.
- Mix Wet Ingredients: In a jug, mix the melted butter, beaten egg, and milk.
- Combine Ingredients: Add the cheese, chopped basil, and olives to the bowl of dry ingredients; mix well.
- Add Wet Ingredients: Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to create a rippled effect in the batter.
- Fill Muffin Cases: Divide the mixture evenly between the muffin cases.
- Bake: Bake in the oven for 18–20 minutes, or until the muffins are well risen and lightly golden brown.
- Cool and Serve: Remove from the oven and allow to cool slightly. Serve warm or cold.
Notes
- Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined. Overmixing can make the muffins dense instead of light and fluffy.
- Swirl the Tomato Paste Gently: When adding the sun-dried tomato paste, gently swirl it into the batter rather than mixing it completely. This creates a nice visual effect and adds bursts of flavor.
- Check for Doneness: To ensure the muffins are fully cooked, insert a toothpick into the center. It should come out clean or with a few crumbs, not wet batter.
- Let Them Cool Slightly: After baking, let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them set properly and prevents them from sticking to the cases.
Mary Berry Savoury Muffins