Savoury muffin recipes without cheese please:)-

I have really yummy recipes for sweet potato muffins and also corn muffins, if they interest you. Though the sweet potato muffins do have a fair bit of sugar, you could decrease it. Let me know if you want me to post the recipes.

I'd like you to post the recipes please

These sound delicious

Sweet Potato Muffins
Ingredients:
1 C cooked and mashed sweet potato or pumpkin/squash
1/2 C sugar
1/2 C oil
1 egg
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
3/4 C flour

Directions:
Preheat oven to 350şF.
In a bowl, mix together sweet potato/pumpkin, sugar, oil and egg.
Add in baking powder, baking soda, cinnamon, and flour. Mix.
Divide into muffin holders evenly and bake for 25 minutes.
Makes about 9 muffins


Corn Muffins
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup oil
1 cup milk/soy milk/rice milk/water

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Notes: Corn muffins are very versatile and you can add many things to them. Canned corn, peppers (sweet or hot), blueberries, canned crushed pineapple, cheese, cooked chopped meat, etc

Thanks Heather, the corn muffins sounds great - she loves cornbread so would definately like them. She likes sweet potato/pumpkin too - I was thinking maybe add something to them, a herb perhaps to make it more savoury?

Thyme would probably be nice in them...maybe sage...

I'd love to claim this for my own, but it's "Hugh Fearnley-Whittingstall's"

Carrot, spinach and cumin muffins

Cumin adds great flavour to these muffins & the seeds add a little crunch. If you don't have pumpkin seeds, sunflower seeds make a good substitute, or use a combination of the two. Makes 12.

80g unsalted butter, melted and cooled, plus 10g for frying
1 onion, finely diced
2 tsp ground cumin
150g spinach, tough stalks removed and very finely shredded
250g plain flour
2 tsp baking powder
˝ tsp bicarbonate of soda
1˝ tsp salt
2 eggs
275g Soya Yoghurt
150g carrots, grated
40g pumpkin seeds, toasted

Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.

Warm the 10g of butter in a large frying pan and sauté the onion with a pinch of salt until soft and translucent, about 10 minutes. Add the cumin, stir for a minute, then add the spinach and stir until wilted and soft. Cool.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a jug, whisk the melted butter, eggs and milk. Pour the wet ingredients over the flour and stir with a spatula until just combined. Fold in the cooled onions and spinach, the carrots and seeds. Spoon into the cases and bake for about 18 minutes, until a toothpick comes out clean.

Thanks Ginge and Heather

If you don't particularly want vegetarian ones, couldn't you simply omit cheese from the cheesey recipe and replace the liquid with a meaty stock? In fact surely using ANY sort of well flavoured stock would probably work. My sister made some OXO flavoured scones years back, and they were very nice (she simply crumbled an OXO cube into the flour, and otherwise used a non-sweet scone recipe).

Thanks Hilary....I am not sure if she would like a meaty muffin - but thanks for the idea.
The only reason I asked is because most recipes I have found have something AND cheese as the main flavour.