I had a right muffin baking night on Friday.

After I baked the lemon, poppy seed and pear muffins I also came across the recipe for savoury muffins a day before and thought I might as well give these a go too, it was all about baking muffins. I  gave people a choice whether they want savoury or sweet muffins but doesn’t mean try can’t have both! πŸ™‚ which they did…food is there to be eaten not too look pretty.

When I was writing up this recipe I didn’t realise that it was a muffin scone, I have never come across a combination like that before. I have tried a number of savoury muffin recipes this was quite simple and didn’t use that much oil compared to other recipes and also as per usual I’ve added some extras…like I did with the cheese and beer bread I added olives and sundried tomatoes but this time I added the jalpenos for decoration at the top.
savoury muffin-scone
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Quick and easy savoury muffin scones
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. Wet ingredients
  2. 4 – Cherry tomatoes cut into quarters
  3. 4 – Sun dried tomatoes cut finely
  4. 200ml – yogurt
  5. 3 tbsp – olive oil
  6. 80g – grated cheddar cheese
  7. 1 – large egg
  8. fresh herbs cut up chives and basil
  9. a couple of olives cut up
  10. Dry ingredients
  11. 250g – self raising flour
  12. 1/4 tsp – salt
  13. some chilli flakes
  14. freshly ground pepper lots of it or to your taste
  15. Garnish (optional)
  16. 8 slices of jalpenos
  17. some grated cheese
  1. 1. Preheat the oven to 190Β°C and line a muffin tin with 8 cases.
  2. 2. Put the flour and seasoning into a bowl
  3. 3. In another bowl mix the egg, yogurt and oil until combine then add the rest of the wet ingredients
  4. 4. Mix the wet ingredients into the dry don’t over mix, I did find the mixture to be quite dry at this point no wonder it’s called muffin scones!
  5. 5. Divide the mixture between the muffin cases and bake for 20-25 mins until golden and skewer comes out clean.
Adapted from Coop magazine
Adapted from Coop magazine