I don’t often bake savoury, obviously I eat normal meals like the next person. But I don’t often share savoury goods on my blog. I really am a girl with a huge sweet tooth, but now and again something will catch my eye and I will want to give it a go.















I had been watching an American show on food network and they were making savoury muffins and serving them alongside a main meal. Intrigued I wanted to give it a go and see if I could turn what I would normally consider a sweet treat into a savoury one.















A few experiments later and I came up with these little beauties. Cheese and onion & chive muffins, my first few attempts were far too sweet and the savoury flavours of the onion and black cracked pepper I had topped them with were clashing with the overly sweet muffin batter.















I like to make muffins with natural yogurt, but that wouldn’t work for these. Trust me I tried it on the first attempt 🙁 so I substituted this for olive oil and I used milk to help bump up the liquid ingredients and it worked, these had a lovely moist sponge 🙂 that tasted savoury!















And for an extra little kick I topped them with a little cracked black pepper and even more cheese, the topping was lovely and golden and a little crunchy.















Each bite also has a lovely gentle onion flavour running through it to compliment the cheese and chives perfectly. I tried these with French onion soup and they went really well together. Then the following day I had one with a salad for my lunch and again I was so pleasantly surprised at how much I enjoyed a savoury muffin.















One thing I did do was to pre-fry the onions I tried them previously with the onions raw at baking stage and while nice, just not perfect. So if you’re looking for a brilliant alternative to bread for an evening meal or something a little different for your lunchbox then give these a go. They are really good while still warm out of the oven but are still good the next day.



Recipe: