Breakfast

Savoury Muffins

Name: Savoury Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: Australian
Ingredients: 250 g (1 2/3 cups) self-raising flour; 1/2 tsp salt; 100 g (1 cup) cheddar, grated; 100 g ham, diced; 2 spring onions, sliced; 2 eggs; 200 ml (3/4 cup) milk; 60 ml (1/4 cup) olive oil; 1 small zucchini, grated and squeezed dry

Serves 12 Prep 15 mins Cook 25 mins Total 40 mins

Savoury Muffins is a breakfast staple we keep on Scoops & Dishes because it rewards a clear metric method: grams and millilitres, Australian cups (250 ml), and steps you can follow without scrolling past a novel. As written it serves 12. Budget about 15 mins to prep and 25 mins to cook or bake, roughly 40 mins all up, across 9 ingredients and 4 method steps. Shop first for self-raising flour, salt and cheddar; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. After cooking, plate it hot with a coffee or tea on the side. Scale the batch up for guests or keep it to one pan for a quiet solo breakfast. If humidity or a fan oven changes browning, trust visual cues over the last minute of the clock. Method opens with: “Preheat oven to 180°C. Line a 12-hole muffin tin.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

250 g (1 2/3 cups) self-raising flour
1/2 tsp salt
100 g (1 cup) cheddar, grated
100 g ham, diced
2 spring onions, sliced
2 eggs
200 ml (3/4 cup) milk
60 ml (1/4 cup) olive oil
1 small zucchini, grated and squeezed dry

Method

Preheat oven to 180°C. Line a 12-hole muffin tin.
Mix flour, salt, cheese, ham, spring onions and zucchini.
Whisk eggs, milk and oil. Fold into dry mix until just combined.
Divide among cases. Bake 20–25 minutes until golden.

Tip: Freeze extras and reheat for busy weekday mornings.

Notes

Putting it together for Savoury Muffins: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Make-ahead and leftovers: scale the batch up for guests or keep it to one pan for a quiet solo breakfast. Eat Savoury Muffins fresh when you can; leftovers keep 1–2 days refrigerated and reheat gently so eggs or batter do not rubber. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Kitchen sense: wash hands and boards after handling raw meat or eggs. Do not leave cooked savoury muffins at room temperature for hours. Reheat leftovers until piping hot in the centre. These notes are general home-cooking guidance, not medical or food-safety certification advice.
Shopping and mise en place: read the full ingredient list once before you start. For Savoury Muffins, self-raising flour and salt are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.