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Savoury Mexican Muffins

I initially created these so I could have something savoury to grab and go for breakfast or a snack when I was travelling for work a lot, no fridge needed. Great toasted with some butter, spicy chutney or chunky Mexican bean soup. Absolutely bursting with flavour, colours and textures with 10g of protein per muffin, it takes less than 30 minutes to make them from scratch and they are freezer-friendly too.

Total time to make : 30 minutes Time to prep : 10 minutes

Time to bake : 20 minutes

Servings : 8


240g wholemeal plain flour (can use regular plain flour)

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

120ml buttermilk

2 eggs

Black pepper

60ml olive oil

140g cheddar cheese, grated (100g in the mix, 40g reserved to top)

2 roasted peppers (from a jar), diced

4 spring onions, finely diced

1 fresh jalapeño, de-seeded and finely sliced (some reserved for topping)

125g sweetcorn


  1. Preheat a fan oven to 190C and line a muffin tin with muffin wrappers. I use an olive oil spray to lightly spray and grease the liners so the muffins are easier to release.

  2. Sieve the flour, baking powder, baking soda and salt into a large bowl.

  3. In a seperate bowl, whisk together the buttermilk, eggs, olive oil and a few cracks of fresh black pepper with a fork.

  4. Make a ‘well’ in the middle of the flour mixture and pour in the wet ingredients. Use a wooden spoon to mix until just combined, being careful not to over-mix. The dough should be thick and quite sticky.

  5. Pour in all of the filling ingredients; cheddar cheese, peppers, spring onions, jalapeño and sweetcorn.

  6. Gently fold in until evenly mixed through Spoon the mixture into the liners until they are 2/3 full and sprinkle tops with remaining cheese and jalapeños.

  7. Bake in the oven for 20 minutes, I like to put them under the grill for the last 2 minutes to get a bronzed melted cheese topping.

  8. Eat solo from the wrapper or serve with a salad or vegetables and a hefty spoon of sour cream or spicy chutney .

Nutritional Information

(per muffin)

275 calories

10g protein, 24g carbs, 15g fat

Good to know:

  • Great to use up leftovers in the fridge, most cheeses and vegetables can work, make sure they're finely chopped

  • Can be stored in an airtight container in the fridge for up to 4 days

  • Freeze very well, just wrap each muffin tightly with cling film and then freeze in an airtight container

  • Vegetarian


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