Monday, 22 April 2013

Recipe: Savoury muffins

Sun dried tomato, feta and rosemary muffins, as made by EJ
Savoury muffins seem to be appearing in coffee shops everywhere at the moment and I'm loving it. Contrary to popular belief, I actually don't have a sweet tooth. At all. I have what could be called a flavour tooth, which I think means I appreciate the transformation sugar can have on a flavour, but don't have a huge tolerance for sweetness itsself. I tell myself this is a good thing, as I never rely on sweetness as a flavour in a recipe. Savoury however, I have a huge tolerance for - I could eat savoury foods all day. And it's always nice to bake something you can eat a LOT of.

These muffins are an awesome sandwich alternative for a packed lunch or picnic - you can flavour them with pretty much anything you like. I've used feta, rosemary and sundried tomatoes baked into the batter, topped with a little grated cheddar and some sunflower seeds (a last minute attempt to add a wholesome touch and include some EFAs).

Use a large muffin tin to make these, I didn't use paper cases for mine - if you line the base of each with a circle of baking paper and lightly oil the tins the muffins should loosen up nicely with a palette knife when they come out of the oven.

To make six large savoury muffins:
300g plain flour
1tsp baking powder
1tsp bicarbonate of soda
8tbs natural yoghurt
5tbs rapeseed oil
3tbs milk
3 eggs (lightly beaten)
1/2tsp finely chopped fresh rosemary
1/4tsp ground mustard seed
70g feta cheese, chopped into small chunks
20g sundried tomatoes, finely sliced
Pinch of salt

To finish:
A sprinkle of finely grated cheddar
A few scattered sunflower seeds

To make the muffins:
Pre-heat the oven to 170C (fan). Lightly oil a large muffin tin and line the base of each well with a circle of greaseproof paper.

Sift the flour, baking powder and bicarbonate of soda into a bowl and mix well. Add the pinch of salt and mustard seed.

Pour in the yoghurt, milk and rapeseed oil and stir into a thick dough. Add the beaten eggs and mix until the batter is evenly combined.

Add the sundried tomatoes, feta and rosemary and stir through taking care not to break up the pieces of feta too much.

Spoon the mixture evenly into the muffin tins and sprinkle some grated cheddar and sunflower seeds on top of each muffin. Bake for approximately 25 minutes until golden and cooked through.

Remove from the oven and leave to cool in the tin for a few minutes. Run a palette knife around the side of each muffin and slide out of the tin - leave to cool completely on a wire rack.

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