Savoury Muffins

They may be a little bit dowdy, but nothing compares to a savoury muffin at snack time.

Ingredients

100 g pumpkin/butternut cut into 2cm chunks
50 g cherry tomatoes/sun dried tomatoes
2 tbsp olive oil
50 g zucchini grated
50 g  spinach/roquette/curly kale leaves
100 g feta/cheddar
Handful of parsley
150 g plain flour
150 g  wholemeal  flour
2 tsp baking powder
1 tsp salt
2 eggs at room temp
100 g  plain yogurt
200 g milk
200 g vegetable oil – if you’re using Meredith feta, drain and use the oil it’s marinated in!

Method

They may be a little bit dowdy, but nothing compares to a savoury muffin at snack time. This recipe can be adapted to suit the veg/cheese you’ve got in your fridge. If there’s a heel of cheddar that needs eating, fold that through, got a leek? Sautee first and then stir it in. They freeze excellently, so make a big batch and pull them out for pack lunches all week long! We want to thank The Merri for inspiring this recipe. Their savoury muffins are seriously addictive – we highly recommend grabbing one next time you’re at CERES. 

 

Savoury Muffins

Makes about 15

Preheat the oven to 200 C. Roughly chop the pumpkin into 2cm dice. Toss diced pumpkin and cherry tomatoes on a roasting tray with 2 tbsp of the olive oil, salt and pepper, then roast. The tomatoes will take about 20 mins, the pumpkin 30 mins. (If you’re using sun-dried tomatoes they need no roasting).

To make the muffins, preheat the oven to 190 C  and grease your muffin tins with a little butter (you can also use patty pans if you like).

Combine the pumpkin, tomatoes, grated zucchini and spinach in a large bowl

Put the flours, baking powder and salt in a medium bowl and whisk to combine, removing any lumps in the flour. In a separate large bowl, whisk together the eggs, milk, yogurt and vegetable oil. Fold the flour mixture into the milk mixture until just combined. Add the vegetables and feta cheese and stir until just combined (overworking ends in denser muffins).

Divide the mixture between the muffin tins.  Bake for 15 minutes, then turn the tin and bake for a further 5–10 minutes until starting to colour on top and a skewer comes out clean. Leave in the tin for 5 minutes, then turn out on a wire rack to cool.

 

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