Savoury Muffins

  • Vegetarian Recipe

  • You can use left-over cheese for this mix – e.g feta crumbs and grated cheese and if using scales it is approximately 150g.
  • If you wish, add freshly chopped parsley or chives to this recipe and as you have the cream cheese centre, you do not need to butter these muffins.
  • You can pipe the cream cheese into the muffin if desired but busy home cooks will find the teaspoon as easy option.


  • 3 cups standard flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 large eggs, room temperature
  • 40ml canola oil
  • 40g butter, melted
  • 280ml milk
  • 1/2 cup Anathoth Farm Tomato Relish, or your favourite flavour
  • 1 1/2 cups tasty grated cheese
  • 1 Tbsp sunflower seeds
  • 2 Tbsp pumpkin seeds
  • 2 tsp sesame seeds
  • 1/2 cup traditional cream cheese (approx 120g)


  1. Preheat oven to 190ºC.
  2. Grease muffins pans well.
  3. Sieve flour, baking powder and salt/pepper together in bowl. In another bowl mix the next five ingredients.
  4. Add cheese and half the seeds to flour mixture.  Add wet mix to flour/cheese mix, but do not over-mix.
  5. Deposit half the muffin mix into the tray and top each mix with 1 tsp cream cheese.
  6. Then top with remaining muffin batter and finally top each muffin with remaining seed mix.
  7. Bake for 20-25 mins.