For the Christmas feast, I’ve been assigned savoury muffins.
Which I’d never tried making before. Slightly daunted, I decided to have a trial run.
I used the base mix from Aaliyah&Alisha’s Mum here, and then mixed up the flavours a bit. Half my mix got onion, rosemary, feta and sun-dried tomato, while the other half got grated zucchini and parmesan.
These turned out to be easier than I expected and really more-ish. The zucchini and parmesan ones were my favourites. Yum!
Prepare the flavours first
Onion, rosemary, feta & sun-dried tomato
- Soften this in a pan with a little butter. Let cool before adding to mix.
A large pinch fresh or dried rosemary – finely chopped
4-6 sun-dried tomatoes – cut in small pieces
~80g feta cheese – cut in small cubes
- When onion is cool, assemble all ingredients.
Zucchini & parmesan
1 zucchini, grated, salted and (after 5 minutes resting) dried with kitchen paper.
~50g parmesan cheese
The core recipe
- Preheat the oven to 200 C.
- Prepare a 12 hole muffin pan with paper cases (or grease really well).
275g self-raising flour (or plain flour plus baking powder)
1 tsp salt
- Sieve these into a bowl.
225 ml milk
- Whisk the egg, first alone, then with the milk.
- Then fold the liquids into the flour gently using a metal spoon. Mix as little as possible.
You’ll also need some egg or milk to baste the tops just before they go in the oven.
Bringing it together
- Divide your batter in two if you’re doing two flavours.
- Still mixing as little as possible, combine batters with flavours.
- Spoon into muffin cases, which should end up almost full.
- Baste the tops with milk or beaten egg.
- Bake for 20 minutes or until golden brown.
Finally, prepare yourself with a big stick to ward off the hordes who will try to steal your great-smelling muffins!