Savoury muffins are such a convenient snack to have on hand, whether this be for morning tea or for school lunchboxes, these muffins are sure to be a hit!
These muffins are a great way to use up leftover veggies at the end of the week while helping you have a healthy snack to enjoy for the week ahead. My favourite recipe include tomato, onion and zucchini but you can absolutely use whatever veggies you have left over.
I make my savoury muffins gluten free by using gluten free self raising flour. You can also make this recipe dairy free by using a milk alternative and omitting the cheese.
I love to enjoy these muffins by warming them and serving them with some butter. You can enjoy them warm or cold! To store, keep in an air-tight container in the fridge for up to a week.
