savoury corn and chilli muffins

savoury corn and chilli muffins

I love savoury muffins, much more than the sweet kind.

Savoury muffins make a great snack, a good meal with a side salad and work well in a lunchbox where 10 seconds in a microwave will revive them, making them great for taking to work. They also freeze well.

These ones are my favourite. I used to make them before I was a vegan. They have a Mexican themed flavouring with smoky chillies, tomato, corn and coriander. They also have ZUCCHINI in them, which is a bonus since I am now struggling to keep pace with the zucchini bounty. 🙂

Muffins are really easy to make, just chuck all the dry ingredients in a bowl, throw the wet ingredients in, stir briefly until just combined and cook for 20 minutes. You can put anything you like into a muffin (within reason) and they’ll almost certainly be delicious.

I ate these ones warm,  with some Butter Me Up from Half Pint Vegan Dairy and some red pepper relish.


savoury muffins
prep time
cook time
total time
recipe type: vegan
serves: 12 large muffins
  • 1½ cups self raising flour
  • ¼ cup grated vegan parmesan style cheese (I used Vegusto Piquant)
  • 1 cup grated zucchini
  • 2 tablespoons chopped coriander leaves
  • ½ dried chipotle chilli chopped finely
  • 10 cherry tomatoes quartered
  • ¾ cup corn kernels
  • pinch of salt
  • 1 egg replacement (I used Ogran No Egg)
  • 1 cup of liquid (stock, water, non dairy milk)
  • 3 tbs oil
  1. Preheat the oven to 200 deg C.
  2. Roughly combine all the ingredients in a large bowl except the egg replacement, liquid and oil.
  3. Mix the egg replacement, liquid and oil in a small bowl.
  4. Add the llquids to the dry ingredients and mix until just barely combined.
  5. Drop the mixture into a greased muffin tin and bake for 20 minutes.



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