Picnic season is here and we’re eating outdoors almost every day over the summer holidays. I’m not a big sandwich fan (though Mr C is), so I’m always looking for easy sandwich alternatives. Savoury muffins are ideal: portable, freezer-friendly and quick to reheat for impromptu days out.
They’re also a great way to experiment with flavours. The base ingredients are inexpensive and preparation is straightforward. Toss in leftover vegetables, cooked meats or herbs from the fridge — savoury muffins take well to substitutions and rarely disappoint.
These Bacon, Mushroom & Basil muffins are one of my reliable favourites. The salty bacon and earthy mushrooms pair beautifully with fresh basil for a satisfying bite whether served warm or cold.
BACON, MUSHROOM & BASIL SAVOURY MUFFINS
| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Meal type | Appetizer, Breakfast, Lunch, Snack |
| Misc | Child friendly, Freezable, Serve cold or hot |
INGREDIENTS
- 70g butter
- 1 egg
- 125g self-raising flour
- 60g chickpea flour (or wholemeal or plain flour if preferred)
- 200ml milk
- 5–6 rashers bacon, chopped into ½ cm pieces
- ½ onion, finely chopped
- 4 medium chestnut mushrooms, chopped small
- 12 fresh basil leaves, finely chopped
- Freshly ground black pepper
- Splash of vegetable oil
DIRECTIONS
| 1. | |
| Preheat the oven to 170°C and line a 12-hole muffin tin with paper cases. | |
| 2. | |
| Heat a little vegetable oil in a medium frying pan. Gently fry the onion until translucent, then add the chopped bacon and cook until just done. | |
| 3. | |
| Remove the bacon and onion from the pan with a spoon, then fry the mushrooms in the same pan until soft. | |
| 4. | |
| Return the bacon and onion to the pan with the mushrooms, add the chopped basil, and mix briefly to combine. Set aside to stay warm. | |
| 5. | |
| Using an electric mixer, whisk the egg and softened butter together. Add 2 tablespoons of flour early on to prevent the mixture from curdling. | |
| 6. | |
| With the mixer on low, add the remaining flour and milk alternately by tablespoons until incorporated. | |
| 7. | |
| Stop mixing as soon as the batter comes together and finish folding gently by hand with a spatula to avoid overworking the mixture. | |
| 8. | |
| Fold the bacon, mushroom and basil mixture into the batter, then divide evenly among the 12 muffin cases. | |
| 9. | |
| Bake for 20 minutes, checking with a skewer near the end; add 3–4 minutes if needed until cooked through and lightly golden. | |
| 10. | |
| Serve warm for best flavour. To freeze, cool completely on a wire rack, then freeze the same day in a sealed container or freezer bag. Reheat from frozen or defrost before serving. | |