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    Home » All Posts » Family » Lunchbox Recipes » Savoury Thermomix Lunchbox Recipes » Thermomix Savoury Muffins

    Published: Apr 29, 2015 · Modified: Jan 17, 2024 by Lucy ·

    Thermomix Savoury Muffins

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    These Thermomix Savoury Muffins take less than 10 minutes to prepare and taste great. Best of all, you can make a big double batch and freeze them individually. This means that lunch is ready even on those days you're in a total flap and running around like crazy... yep we all know those days!

    Savoury Muffin in brown paper case on a white surface. In the background is a tray filled with more savoury muffins.

    You can mix and match the recipe to include any other vegetables you have lying around. I find that corn and chopped capsicum are yummy little additions too! And if you don't have any buttermilk, then simply make your own by adding 1tbs of lemon juice or vinegar into a cup of room temperature milk and stirring to combine. The buttermilk is what keeps these muffins perfectly soft and fluffy.

    You will love:

    Easy to adapt - have some leftover capsicum lying around? Simply add it to this recipe.

    Freezer friendly - store these easy Savoury Muffins in the freezer for up to three months.

    Enjoy hot or cold - these muffins are delicious when slightly warmed and served with a smear of butter.

    Double the recipe - cooking for a crowd? This recipe can be doubled, however please ensure you do not exceed the maximum capacity of your machine.

    Savoury muffin cut in half and smeared with butter. Sitting on a brown paper cupcake wrapper.

    Ingredients

    Please note you will find a full list of ingredients plus the method in the recipe card below.

    Self-raising flour - substitute with plain flour and 1 ½ teaspoons of baking powder if necessary.

    Cheese - we use tasty/cheddar cheese.

    Zucchini - you will need approximately two zucchinis for this recipe.

    Ham - use either shaved or diced ham.

    Buttermilk - you can make your own by adding lemon juice or use regular milk if necessary.

    Eggs - we use 70gram eggs in our recipes

    Vegetable Oil - substitute with Extra Virgin Olive Oil or Avocado Oil.

    Salt and Pepper.

    Ingredients to make Savoury Muffins in a Thermomix on a white background.

    How to Make Savoury Muffins in a Thermomix

    Step 1. Grate the cheese and set aside.

    Grated cheese in a white bowl.

    Step 2. Grate the zucchini and use your Thermomix basket or a sieve to remove the excess liquid.

    Grated zucchini draining in a thermomix basket.

    Step 3. Place all of the ingredients into the Thermomix bowl and mix to combine.

    Combined ingredients for Savoury Muffins in a thermomix bowl.

    Step 4. Divide the muffin mixture between paper muffin cases and bake until golden and cooked through when tested with a skewer.

    Savoury muffin mixture in paper cases in a muffin tray ready to go into the oven.
    Overhead view of baked savoury muffins straight from the oven in a silver muffin tray.

    Recipe Hints and Tips

    Shaved, sliced or diced ham can be used, or substitute with bacon if you prefer. For a vegetarian version, omit the ham.

    You will need two medium sized zucchinis for this recipe.

    It is important to remove the excess liquid from the grated zucchini as too much liquid will impact the texture of the muffins.

    We use tasty/cheddar cheese for this recipe.

    Store Savoury Muffins in an airtight container in the fridge and enjoy within 2 - 3 days. These muffins can be frozen for up to three months.

    Savoury Muffins straight from the oven in a silver muffin tray.

    Frequently Asked Questions

    How do you store Savoury Muffins?

    I prefer to store savoury muffins in the fridge and then bring to room temperature before consuming.

    How long do Savoury Muffins keep for?

    These Savoury Muffins are best enjoyed within 2 - 3 days. They are freezer friendly and can be stored for up to three months.

    Savoury muffins sliced in half.

    You may also enjoy

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    • Thermomix Sun-dried Tomato, Pesto and Cheese Pull Apart
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    • Thermomix Apple and Cinnamon Muffins

    Looking for even more?

    You can find more delicious and simple Thermomix recipes in our books and eBooks, shop the range here.

    A bundle of 15 Thermomix Cookbooks.
    Savoury Muffin in brown paper case on a white surface. In the background is a tray filled with more savoury muffins.

    Thermomix Savoury Muffins

    Savoury Muffin in brown paper case on a white surface. In the background is a tray filled with more savoury muffins.
    4.87 from 36 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: Australian
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 Muffins
    Calories: 163kcal
    Author: Lucy & Lauren
    Cost: $5

    Equipment

    • 1 x Muffin Tray
    • Thermomix

    Ingredients

    • 265 grams self raising flour
    • 100 grams cheese
    • 280 grams zucchinis see notes
    • 125 grams ham
    • 180 grams buttermilk
    • 2 eggs 70 gram eggs
    • 50 grams vegetable oil
    • ¼ teaspoon sea salt
    • ⅛ teaspoon pepper
    Prevent your screen from going dark

    Instructions

    • Grease and line a standard 12 hole muffin tin with muffin cases.
    • Preheat oven to 180 degrees celsius (fan-forced).
    • Cut the cheese into pieces no bigger than 3cm. Mix for 10 seconds, speed 6 to grate. Set aside until neeced.
    • Cut the zucchini into pieces no bigger than 3cm. Mix for 5 seconds, speed 6 to grate. Place into a sieve or strainer and drain all of the excess liquid out. Return zucchini to the Thermomix bowl.
    • Add all remaining ingredients (including the cheese) and mix for 20 seconds, Speed 3, Reverse.
    • Scrape down the sides of the bowl and mix for a further 20 seconds on Speed 3, Reverse.
    • Divide the mixture equally between the muffin cases.
    • Bake in the oven for approximately 15 - 18 minutes or until cooked through (test with a skewer).
    • Leave the muffins in the pan to cool slightly, before placing onto a wire rack to cool completely.

    Notes

    Shaved, sliced or diced ham can be used, or substitute with bacon if you prefer. For a vegetarian version, omit the ham.
    You will need approximately 2 medium sized zucchinis for this recipe.
    It is important to remove the excess liquid from the grated zucchini as too much liquid will impact the texture of the muffins.
    We use tasty/cheddar cheese for this recipe.
    Store Savoury Muffins in an airtight container in the fridge and enjoy within 2 - 3 days. These muffins can be frozen for up to three months.

    Nutrition

    Calories: 163kcal | Carbohydrates: 18g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 255mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Alison says

      February 14, 2018 at 11:48 am

      Just made these and they are delicious! Added a drained small can of corn kernals and as I didn't have any buttermilk I used 180g of full fat milk and 2 teaspoons of white vinegar. Yum. Thank you!!

      Reply
      • Lucy Mathieson says

        February 14, 2018 at 1:23 pm

        Fantastic!!!! Thank you so much for your feedback Alison! xx

        Reply
    2. Nicole says

      November 16, 2017 at 9:29 am

      Great muffins!! Thank you so much for the receipt! Love your site!
      xx

      Reply
      • Lucy Mathieson says

        November 17, 2017 at 4:08 am

        Woo hoo!! So glad you enjoyed them! xx

        Reply
    3. Beatriz says

      June 24, 2017 at 12:48 am

      I made these and enjoyed them. However, I would be a lot more comfortable if the ingredients came in weight rather than in volume. I will be more confident about doing them again. Thanks!

      Reply
      • Lucy Mathieson says

        June 24, 2017 at 5:21 am

        Thanks for the feedback Beatriz, I'll update the weights now! xx

        Reply
    4. Lee says

      March 22, 2017 at 11:39 pm

      Do I grate the zucchini in the thermi or before it goes in? Not sure when to drain it??

      Reply
      • Lucy says

        March 23, 2017 at 4:14 am

        Hi lee, thank you for noticing this! I've just added in to the recipe when to drain the zucchini and then to pop it back into the Thermie bowl. Thanks!

        Reply
    5. Louise says

      February 19, 2017 at 3:37 pm

      These are yum! I added corn kernels & chopped chives. My muffin tins must be smaller, because it made 21 and not 12 as indicated.

      Reply
      • Lauren says

        February 19, 2017 at 6:34 pm

        They sound like great additions! hmm, our tins must be a lot bigger! At least it made more and not less 😉

        Reply
    6. Alana says

      February 02, 2017 at 9:12 am

      Looks great. I have a batch in the oven ? I have added a small onion and replaced half zucchuni.with fresh tomato (deseeded) and a 1/2 tspn italian herbs. Will report back on resuts ?

      Reply
      • Lucy says

        February 03, 2017 at 4:32 am

        Ooh yum!

        Reply
    7. Lisa says

      December 06, 2016 at 2:51 pm

      Can I freeze these

      Reply
      • Lucy says

        December 07, 2016 at 4:14 am

        Absolutely!!

        Reply
    8. Trisha says

      November 22, 2016 at 3:13 pm

      What other oil could I use please as I don't like vegetable oil. Could I use melted butter maybe

      Reply
      • Lucy says

        November 23, 2016 at 5:34 am

        Yes you can but you'll get a different texture. You could also try coconut oil!

        Reply
    9. Tania says

      August 22, 2016 at 6:52 pm

      My kids didn't like these, they complained they had no flavour.
      I enjoyed them ?

      Reply
      • Lauren says

        August 24, 2016 at 11:15 am

        Oh dear, I'm glad you liked them at least 🙂

        Reply
    10. Renee says

      June 20, 2016 at 11:07 am

      Hi, mine have been in the oven for ages and they are still soggy in the middle. I did add a few different veggies but drained them so thought it would be ok. Any suggestions on what I've done wrong?

      Reply
      • Lucy says

        June 21, 2016 at 4:35 pm

        Hi Renee,
        Yep it all comes down to getting all of the moisture out of the veggies! They are a moist muffin though - so they wont end up dry. 🙂

        Reply
    11. hema says

      January 06, 2016 at 12:37 pm

      any substitute for buttermilk?

      Reply
      • Lucy says

        January 06, 2016 at 1:44 pm

        Hi there, you can use milk and add 1 tsp of vinegar or lemon juice to it. Allow it to sit for a few minutes until it begins to curdle. 🙂

        Reply
    12. jennifer says

      December 17, 2015 at 11:30 am

      Can I just substitute any veggies in this recipe?

      Reply
      • Lauren says

        December 17, 2015 at 6:46 pm

        You sure can!

        Reply
    13. dianne says

      May 03, 2015 at 7:49 pm

      Yum yum and more yum. These look moist and delicious. Wish my kids loved savoury muffins as these would be amazing in the lunch box. 🙂

      Reply
    14. peregrinationgourmande says

      May 02, 2015 at 5:00 pm

      That's perfect ladies! I nned this for my lunch at the office. xx

      Reply
    15. Dannielle@Zamamabakes says

      May 01, 2015 at 9:51 pm

      I do love a delicious wholesome lunchbox treat!
      Happy FFF's lovely ladies xx

      Reply
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    4.87 from 36 votes (34 ratings without comment)

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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