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Savoury Mexican Muffins

Initially created so I could have something savoury to grab n' go for breakfast, I ended up having these muffins in packed lunches too, or for dinners with a salad if I got in late and couldn't be bothered or didn't have time to cook. Bursting with flavour and 10g of protein per muffin, it doesn't take long to make a batch and they are a perfect freezer-stash worthy recipe 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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