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It's been fun having a week at The Café dedicated to breakfast. If you haven't been with us this week, you might want to check some of the earlier posts for easy, healthy breakfast ideas. I'm finishing off the week with a unique, savory muffin that will take your breakfasts off the beaten path.
My daughter received The Hummingbird Bakery Cook Book (from the legendary Hummingbird Cupcake Shop in London) for Christmas. I was thumbing though it and these interesting Savory Muffins with Ham, Feta and Fresh Basil caught my eye. I checked online and saw that a few other bloggers had also been intrigued by this unique recipe. The only negative comment that I read was that they "weren't the most attractive looking muffins".
I'm a firm believer in the concept that we taste with our eyes before the food ever reaches our mouths, so I was challenged to come up with a way to make them beautiful. I tossed around a few ideas, checked out my pantry and finally decided to dress the muffins up a bit with a sprinkle of toasted, salted pumpkin seeds. I also gave them a light brush of butter as they emerged from the oven for a little sheen and extra flavor. The results? Fabulous! Both to look at and to eat! You definitely want to make them!
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Savory Muffins with Ham, Feta and Fresh Basil
Ingredients
- 2 cups plus 1 tablespoon all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 6 tablespoons melted butter
- ¾ cup tiny frozen peas
- ¾ cup crumbled bacon or diced ham
- ½ cup Feta cheese
- ¼ cup finely chopped fresh basil
- ½ cup salted toasted pumpkin seeds
- 2 teaspoons melted butter, for brushing
Instructions
- 1. Preheat oven to 350˚F . Line a 12 cup muffin pan with cupcake papers.
- 2. Sift together the flour, baking powder, baking soda and salt into a large bowl and stir to combine. Form a well in the center of the dry ingredients.
- 3. Combine the eggs and milk in a medium bowl and whisk to combine. Add the melted butter and stir to combine.
- 4. Pour the milk mixture into the center of the dry ingredients. Mix until all ingredients are well combined. Fold in the peas, ham (or bacon), feta and basil.
- 5. Spoon the mixture into the muffin cups, diving the batter evenly, filling until about ⅔ full. Sprinkle each muffin with 1 generous tablespoon of pumpkin seeds. Press gently with the back of your spoon to adhere the seeds to the batter. Bake for 25-30 mins or until golden and spring slightly to the touch. Remove from oven and brush the tops of each muffin lightly with the 2 teaspoons of melted butter. Allow muffins to cool in the pan for five minutes, then transfer to a cooling rack.
Notes
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Hi.
I cant wait to try these muffins.
But does it really say 1 tablespoon baking powder?
Isnt that too much?
Please let me know. Thanks 🙂
Yes, that is correct.
I just made these this morning and they turned out great! I was a little worried when I mixed everything together as the batter reminded me of biscuit dough rather than muffin batter. Before I put the pumpkin seeds on I sprinkled a tiny bit of black pepper on them which gave them a tiny kick. The only thing I would do differently next time is put more pumpkin seeds on top. Once they started to bake they spread out and looked a little sparse.
I made this batch of these tasty savoury muffins yesterday & they were fabulous & tasty! 😉
Georgous & stunning bright pictures! Waw!
I love topping my muffins with pumpkin seeds! These look amazing and the peas and ham sound like a welcome change.
Well they certainly don't look ugly now! I love what you did with the double cupcake wrappers. So pretty!
I love savory muffins I made them a while back but with ricotta cheese, these ones sound even better
I LOVE savory muffins, and these sound really good! I would eat these any time of day... and those muffin paper cups are adorable! Thanks for sharing this recipe 🙂
Gorgeous, love the look of these muffins in your cupcake liners, very appealing! I have to catch up on your breakfast posts this week, everything sounds so delicious;-)
Wow Chris!!! They look absolutely stunning! I want to make them tommorow! Have a great weekend my friend!
Besides being a great cook, you are really a food artist, I love to see the way you have the food dressed up. And here, you have given them all little dresses and petticoats, they look on their way to a dance recital. Who WOULDN'T want to eat more than one of these? I have never heard of putting peas in muffins, this is a first.
Muffins with feta?Ideal for a Greek like me!Your pictures are wonderful as always!xxx
I think you could make anything beautiful. They're amazing. The pumpkin seeds were the perfect thing for the top. I've only just begun to appreciate savory baked goods like this. I guess it's one of those things I'll grow into slowly. Like with this. 🙂
They look all dressed up and I also would like to have some of those cupcake papers. Happy Friday and hope you have something fun planned for the weekend.
A savory muffin with peas no less. They sound great!
Hiii!! 🙂
I'm hosting a new food series on my blog > Cooking with Kin. I am inviting a few of my favorite food bloggers to contribute their recipe along with pics. I would love to have you do a guest post for me. Food Genre doesn't matter as long as it is lacto-vegetarian (no eggs!) and not already on my blog. Please let me know! 🙂 (My email ID: chefkavi1990@gmail.com)
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Kavi (Edible Entertainment)
They look great, love your cute cupcake liners-enjoy:@)
Yum!! I love these muffins, they look great!! I haven't had a muffin in so long and I love the added touch of having honey butter, so perfect!!
Wow! These muffins are so darn sexy and I bet they taste awesome too. I like butter + honey dip suggestion. Can't wait to try that!