Savoury Prawn Muffins
These savoury muffins are packed with vegetables, prawns and eggs, making them a protein-rich, fibre-forward option for breakfasts, lunches or snacks. Everything is blitzed in one go, so they’re quick to prep and bake up light, fragrant and satisfying.
Makes 8 muffins
Tips & Tricks
Weighing scales: If measuring in grams, there’s no need to chop or grate first. Add everything to the food processor whole or roughly broken up and pulse until finely chopped. (Cup measures are given for those not using scales)
Chilli heat: Use a mild red chilli for warmth rather than heat.
Lemongrass: Optional, but adds a subtle citrusy lift. Use only the soft inner core.
Storage: Keeps well in the fridge for 2–3 days. Eat cold or reheat gently in air fryer/microwave/oven.
Ingredients.
½ an orange pepper (110 g / ¾ cup)
1 medium carrot (75 g / ½ cup)
2 spring onions
1 thumb fresh ginger (25 g / 3 tbsp)
1 lemongrass stalk, peeled and trimmed to the soft inner core (optional)
1 garlic clove
80 g / 1 cup broccoli florets
1 large mild red chilli
165 g / 1 cup raw prawns
2 large eggs
110 g / 1 cup wholemeal plain flour
1¼ tsp baking powder
½ tsp fine salt
Approx. 2 tbsp sesame seeds, to finish
Equipment.
8-hole muffin tray
food processor
Method.
Heat the oven to 180 °C fan / 200 °C conventional / 390 °F and lightly oil an 8-hole muffin tin.
Add the pepper, carrot, spring onions, ginger, lemongrass (if using), garlic, broccoli and chilli to a food processor. Pulse until finely chopped.
Add the prawns, eggs, flour, baking powder and salt. Pulse again until evenly combined and the prawns are fairly finely chopped (a few chunks is quite nice so don’t go too crazy!).
Divide the mixture evenly between the 8 muffin holes and sprinkle each one with sesame seeds.
Bake for about 25-30 minutes, until risen, lightly golden and firm to the touch.
6. Leave to rest in the tin for 5 minutes before removing.
