Savoury Muffins
This recipe originally came about as a means to use up leftover ingredients after a yoga retreat. Adapt according to what you have in the fridge, just chop your vegetable small and add a complementary cheese. These make an excellent breakfast or afternoon snack so double the ingredients and freeze them, warming them up in a low oven.
200g frozen peas or corn
1-2 chillies, seeded and finely chopped
2 handfuls of herbs (use 2 different types e.g. chives and coriander; parsley and mint), roughly chopped
2 spring onions, sliced
2 eggs
Large splash of milk (use almond or oat milk if dairy-free)
70g extra virgin olive oil
150g spelt flour (or use 100g chickpea flour + 50g buckwheat or brown rice flour if gluten-free)
1 tsp. bicarbonate of soda
Large pinch of salt and some pepper
Some grated Parmesan or crumbled feta
Makes 12 muffins
Preheat oven to 190C and line a muffin tin with muffin liners or brush with olive oil.
Place the chillies, corn or peas, and herbs in a food processor and whizz until roughly chopped. Add eggs and milk and whizz again until mixed in. Add the olive oil, the flour, the bicarb, the salt and a good grinding of pepper, and whizz a final time until well combined. Mixture should be quite thick but not stiff - add another splash of milk if it feels too stiff.
Spoon dessertspoonfuls of the mixture into the muffin tins, only filling them just over halfway (they’ll rise over the top of the tin). Sprinkle the grated Parmesan or crumbled feta on top of each muffin.
Bake for 15-20 minutes until risen and firm on top. Eat while still warm.