These little savory muffins are so easy to make and even easier to eat! They’re delicious fresh out of the oven, but also great cold for picnics or school lunches, or even re-heathed the next day for a quick breakfast or light lunch (if any make it to the next day, of course!). This recipe will make around 24 muffins if using a 12-muffin tin, or an awful lot of mini muffins if using a smaller tin. I made a combination of both.
Preheat the oven to 180°C/350°F/Gas Mark 4. Peel and finely slice one red onion, finely slice one red capsicum, dice 8-10 slices of salami and grate one large or two small zucchini. Add all of these into a large mixing bowl with ½ cup grated parmesan cheese and ½ cup grated cheddar or tasty cheese, and ½ cup Rice Bran Oil. Mix with a spoon to combine.
Add the 3 eggs, 2 cups of plain or wholemeal self-raising flour and season with freshly ground sea salt and black pepper. Mix everything together until combined.
Grease your muffin tin. Fill each muffin cup to the top with the mixture. Place your tray in the oven for 25-30 minutes, depending on the size of the muffin tin (and also, if your oven is anything like mine, which shelf you’re cooking on!). Once cooked, remove from the tin and leave to rest for a couple of minutes until cool enough to touch.