Soft, moist, bite-sized morsels. This recipe is all that, and more. Today’s blog post includes a gem of a recipe I managed to pinch politely ask a colleague for. Savoury muffins are great for picnics, weekends or to just keep in the freezer for weekday lunches. What I really like about muffins is that you can add anything you like to the mix…feta, spinach, mushrooms, sun-dried tomatoes, cooked pumpkin, chives, you name it!
Adapted from Edmonds Cookery Book’s Savoury Muffins
- 2 cups flour
- 4 tsp baking powder
- 1/4 tsp salt
- 50g butter
- ½ cup milk
- 1 egg (beaten)
- Sweet chilli sauce
- 1 packet feta cheese
- Sun dried tomatoes – chopped finely
- Vegetables – I used 1/2 onion, 1 cup of pumpkin, 1/2 courgette, several mushrooms, but anything goes.
Pre-heat the oven to 180 degrees. It is best to dice all vegetables and steam or microwave first. Dice feta. Mix together flour, baking powder, salt and feta. Add vegetables and sun-dried tomatoes to dry ingredients. Melt butter and combine with milk, egg and sweet chilli sauce. Add to dry ingredients. Mix to combine, but remember to not overmix.
Spoon the mixture into a greased muffin tray. I used mini muffin tins
Bake at 180 degrees for at least 15 minutes. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
I thought these mini muffins could use some jazzing up in presentation and had some fresh rosemary which I chopped up a bit to add on top. They came out really nicely, you could also use chopped nuts (e.g. Pistachio’s)
Finally, I encourage you all to share, swap recipes with friends, family, colleagues. Cooking is a wonderful thing. I used this recipe for my Week 3 entry for Wellington on a Plate ‘muffin’ category and won the week. More on this soon.