Savoury Muffins

Being a poor uni student, I prefer to pack my lunch than to buy it. I love this recipe (which I adapted from here) because it makes a delicious muffin that's easy to freeze and throw into my lunch bag on my way out the door. You can substitute what you put in it, as well - try different kinds of cheeses, or ham instead of salami, or throw in some chopped olives if you like olives. It's a quick and versatile recipe!



Makes 12

Ingredients
80g butter, melted, cooled
1 egg, lightly beaten
1 cup milk
2 cups self-raising flour
100g cheese, grated (I used Colby because I like the taste, but you can try cheddar, or tasty, or crumbled feta)
100g sliced salami or ham, diced (I used salami for this batch)
1/3 cup (50g) semi-dried tomatoes, finely chopped


Directions

1. Preheat oven to 200 degrees Celcius. Lightly grease a 12-hole muffin pan.
2. Pour butter, egg and milk into a jug and stir to combine.
3. Sift flour into a large bowl. Make a well in the centre. Pour butter mixture into the well and stir until almost combined.
4. Fold through the cheese, salami/ham and tomatoes. Try not to over-mix!
5. Spoon mixture into muffin pan. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Set aside in pan for 1 minute, then turn onto a wire rack to cool completely.
6. Store muffins in an airtight container, or serve and enjoy!