Savoury Muffins
We all need snack ideas to avoid resorting to the cookie pan, and this recipe is one to add to your armoury. They are light and extremely tasty and perfect for eating when you are on the go.
MAKES 12 muffins
PREPARATION TIME 15 minutes
COOKING TIME 20 minutes
butter, for greasing (optional)
40g/1½oz/scant 1/3 cup pine nuts
225g/8oz/scant 2 cups self-raising flour
2 tsp baking powder
100g/3½oz/2/3 cup polenta or semolina
150g/5½oz/1¼ cups grated mature Cheddar cheese
150g/5½oz courgettes/zucchini, grated
2 eggs
200ml/7fl oz/scant 1 cup plain yogurt
80ml/2½fl oz/1/3 cup olive or rapeseed/ canola oil
75g/2½oz ham, salami or chorizo, finely chopped
sea salt and freshly ground black pepper
1 Preheat the oven to 180°C/350°F/gas 4 and line a 12-hole muffin pan with paper muffin cases. Alternatively, lightly grease the holes of the muffin pan, then press a 13cm/5in square of baking paper into each hole, shaping the squares to fit by folding the sides.
2 Put the pine nuts in a dry, non-stick pan over a medium heat for a few minutes, shaking and tossing the pan continuously until they start to turn golden. (Don’t leave them in the pan or they will quickly burn.) Tip them out onto a plate to cool.
3 Mix together the flour, baking powder and polenta in a mixing bowl.
4 In a separate bowl, lightly mix together two-thirds of the cheese and all the remaining ingredients. Pour the wet ingredients into the dry ingredients and mix quickly and lightly to form a lumpy batter. (Over-mixing will make the cooked muffins turn out heavy.) Spoon into the prepared muffin cases and scatter the remaining cheese over the top. Bake for 20 minutes until risen and golden.
5 Leave to cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or cold.
Leftovers are lovely toasted
toasted muffins
The muffins are lovely as a picnic lunch served with some tomato chutney, or for a weekday packed lunch. After a day or so, they will become a little dry, but are delicious split in half and lightly toasted under the grill/broiler, spread with butter or cream cheese and topped with chutney or tomato salsa.