Cheesy Savoury Muffin

The word Muffin always sounds so synonym with sweet. Well my favourite muffin is walnut and coffee muffin and how can I forget Orange and Poppy seed muffin...ymmm yum!! 

When my daughter started Kindergarten this year she had a big lifestyle change. In preschool lunch was prepared and served, however with school as you know, you have to carry your own lunch box. For me it was a bigger lifestyle change with a question of what can I give her which is easy to eat, can be eaten cold without getting stale or off. Like any other 5 year old kid she is a fussy eater. I always thought of muffins however I did not wanted to give her the sugary version. 

During my school days, back home in India; I remember my mom used to give me what is known as "Muthiya". It was a mixture of couple of flours with shredded vegetables, spices and was steamed. She would pack it with mango chutney or simple tomato sauce. I wanted to make something similar in a baked version and I came across this recipe in one of the food magazine in a coffee shop. The only variation I have done is I replaced butter with olive oil and add Havarti cheese. Havarti is a Danish Cow's milk cheese with a mellow buttery taste. It can be eaten on it's own, throw a slice on a sandwich, grill it, bake it like I did and or melt it on pizza's or cheesy toast. I actually enjoy it with a glass of Cabernet Merlot...... *wink...wink!!

Ok, coming back to my savoury muffin, the first bite she took was not a huge success, however packed in a lunch box with no other option given to eat she enjoyed it. Even my boys loved it and you will see below how it was served at home. :-D

Cheesy Savoury Muffin

Ingredients

• 2 cups of Self Raising flour (If you can't find self raising flour just add 2 teaspoon of Baking Soda to 1 cup of plain flour)
• 1 Zucchini finely grated
• 1 Carrot finely grated
• 1/2 cup of shredded Tasty Cheese (cheddar cheese)
• 1/4 cup of shredded Havarti Cheese 
• 1/3 cup Olive oil 
• 1/3 cup of Fruit Chutney (If you can't find fruit chutney you can use tomato sauce)
• 1/2 cup of milk
• Salt to taste

Method

• Pre-heat your oven to 180 degree C.
• Grate Zucchini and carrot and squeeze all water out if it.

Self Raising flour, fruit chutney and cheese

Zucchini and Carrot - Grated

• Mix all the ingredients in a large bowl. When you add milk, make sure that it is not a runny consistency. 

Mix all Ingredients

All ingredients mixed

• Line the muffin tray with muffin cups and fill each cups only half way through. When baked, this will rise therefore to ensure it has enough space we do not fill it right to the top.

Ready to Bake

• Bake until it is thoroughly cooked. To check use a wooden barbecue skewer and poke right through one of the muffin. If the skewer comes clean your muffin is ready. This usually takes around 20mins. Time may vary depending on your oven.
• Let it cool down in the tray first and transfer the muffins on the wire rack. Do not get tempted to eat it. The content inside can be very very hot because of cheese and secondly it might taste a bit doughy. 
• Once it has cooled down you can store it in an airtight plastic container in a fridge for 3-4 days. 
• You can serve it on it's own, or top it with whipped cream.

Topped with Whipped cream

Do not expect this muffin to be as fluffy as the sweet version. One reason is we have not added any egg and secondly cheese makes the density of the muffin a bit heavy and it will not rise and become fluffy compared to the sweet version, however it taste really good. You can spice it up a little bit by adding herbs of your choice and chilli flakes. Do not limit yourself to only Zucchini and carrots. You can even add peas, corn, sweet potatoes, spinach, spring onions etc. Be imaginative. 

Let me know how did you go and if you tried any variation to the above recipe. Remember Compute, Create, Cook is all about learning something new and sharing. So until next time... Happy Cooking!