Recipe for savoury muffins that are tasty and perfect for freezing
Everyone knows the benefits of batch cooking, making something once that you can have again and again.
Robin Van Creveld, runs The Community Chef, a social enterprise based in Sussex.
Here he shares a recipe for savoury muffins.
Robin said: “These are a yummy savoury muffin with countless variations. They keep well and can be made in bulk and frozen."
This was previously printed with an error here is the correct recipe:
Makes 12 small or 8 large muffins
50ml sunflower oil
200g self-raising flour or 50/50 white and wholemeal
1 tsp sugar
1 tsp baking powder
1/2 tsp each of salt and ground pepper
5 spring onions finely sliced
200g frozen corn blanched in boiling water for a moment then drained
1 red pepper deseeded and cut into small cubes
100g feta cheese cubed
1 tsp dried oregano
1tbsp sesame seeds (optional)
- Preheat the oven to 175 degree c
- Line your muffin tins with paper cases or grease well with butter
- Beat the eggs, oil and milk until frothy then add the flour, baking powder, sugar, salt and pepper and mix well to form a batter.
- Fold in the oregano, cheese, onions, pepper and sweetcorn and mix.
- Spoon the mixture into the muffin cases 2/3rd full and sprinkle with sesame seeds if using.
- Bake for 20 minutes until well risen and golden. Check they are done by inserting a skewer. If it comes out still gummy, bake for a further five minutes.
- Cool completely before eating.
For gluten free muffins use 125g of Dove farm self raising flour and 75g of fine polenta and cornmeal.
Other vegetables or cheese can be used, but juicy ingredients such as fresh tomatoes will alter the consistency of the mixture
The feta cheese can be replaced with hard cheeses like cheddar. Try adding flavour bombs like fresh or dried chilli, sliced olives or sundried tomatoes.
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