Savoury Muffins

IMG_0530I thoroughly enjoy Savoury Muffins in the afternoons to keep me going. This recipe is adapted from the Healthy Food Guide, so you know it is healthy and low in sugars and fats. There is no butter like most muffins, but instead yoghurt gives it a really nice texture. I will definitely be taking these to work and Uni with me, if I can figure out how to keep them in my bag without squashing them! Kids will also love these and its a good way to sneak in a few extra veges. This recipe can make 12 mini muffins or 6 jumbo ones.


  • 1 tablespoon Oil
  • 1 Onion (finely chopped)
  • 2 tablespoons Ground Cumin
  • 100g Baby Spinach (with stalks removed)
  • 250g (1 3/4 cups) self-raising Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 2 Eggs
  • 1 cup low fat Yoghurt
  • 1 cup Grated Carrot
  • 1 cup Corn Kernels
  • 1/3 cup Pumpkin Seeds
  1. Preheat oven to 200 degrees celsius. In a large frypan, cook onion until softened, then add cumin and cook for a few minutes
  2. Add Spinach with 4 tablespoons of hot water and cook until spinach is wilted. Cool the onion and spinach for a few minutes
  3. Place flour, salt and baking soda in a large bowl. Mix eggs and yoghurt together and add to flour with carrot, corn and pumpkin seeds
  4. Spoon the mixture into lined muffin tins and cook for 15-20 minutes depending on size, until golden and firm to touch

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  1. Clare

    Hi, Is that really two tablespoons of cumin or tsp ? and do you wilt the carrots as welll first. Im lokking forward to making these over the weekend.

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