When you think of a muffin, do you think of a soft-crumbed chocolate number? Or something studded with blueberries, perhaps? A muffin for breakfast, or morning tea?

While I do love a sweet muffin, I think the savoury muffin is much under-rated. It makes such a good portable lunch – for work, or on a picnic. The advantage of not taking one anywhere, of course, is that you can eat it still warm from the oven, with a good lick of butter. And that’s what I did today.

I had some vegetarian sausages left over from last night’s dinner, and some cooked broccoli too, so with the addition of some pumpkin and of course, cheese, I whipped up a batch of lunch-sized muffins.


Pumpkin-Cheese Lunch Muffins

2 eggs

1/2 cup milk

1/3 cup vegetable oil

2 cups SR flour

1 teas salt

generous pinch of freshly ground pepper

400g pumpkin, skin removed, cut into 1-1.5cm cubes, steamed or microwaved until tender

1/3 cup cooked broccoli

1/2 cup cubed or crumbled cheese (I used a mix of Cheezly Nachos and Sour Cream & Chives cheeses)

3 cooked sausages, sliced (about 1 1/3 cups)

Preheat oven to 200C. Spray a 6-hole Texas muffin tin with oil.

Whisk eggs, milk and oil in a large bowl. Stir in flour, salt and pepper. Stir in pumpkin, broccoli, cheese and sausage.  Spoon into muffin tin.

Cook for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Cool in tin for a few minutes, then remove to a rack.


Serve with butter or non-dairy alternative.