Savoury muffins are great as a snack in between meals or for breakfast on the go, and these lovely ones with sweet potato (the best vegetable there is according to Jamie Oliver!), spring onions, chilli and feta are absolutely delicious!
The recipe is courtesy of Jamie’s latest cookbook, but I have substituted feta for parmesan and white flour for wholemeal. Obviously, the picture above is before they went into the oven; I was so mesmerised by the smell when they were done I just dove straight in and forgot all about photographs. Sorry, but if you make them you’ll understand.
Sweet potato muffins with feta, serves 12
Adapted from Jamie Oliver’s recipe.
600 g sweet potatoes
4 spring onions
1-2 red chillies
3 tbsp cottage cheese
250 g self-raising flour
1/2 packet of feta
Pre-heat the oven to 180C. Line a 12-hole muffin tin with paper cases. Lightly wipe each one with oiled kitchen paper. Peel the sweet potatoes and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side. Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
Divide the muffin mixture between the cases. Add a slice of chilli to each one. Bake at the bottom of the oven for 45 to 50 minutes. They freeze well.
These not too sweet yet delicious muffins with white chocolate I made by request from a colleague for the office cakes at the end of May, and they went down very well.
The recipe was a total gamble – I googled recipes and liked the look of this one from Mumsnet and it could not be easier to make. Just mix it all in a bowl and add the chocolate and berries at the end. Perfect to whip up when pressed for time or a good recipe to bake with children.
Easy raspberry and white chocolate muffins, makes12
From Mumsnet’s recipe.
250 g self-raising flour
100 g caster sugar
250 ml milk
2 tsp baking powder
90 ml vegetable oil
150 g raspberries
150 g chopped white chocolate
Pre-heat the oven to 180C and line a muffin tray with large paper cases. Place all ingredients apart from the chocolate and berries in a bowl and mix. Fold in the berries and chocolate with a spatula and divide between the cases. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
These pumpkin muffins with lemon and cinnamon and topped with white chocolate was a real hit in the office before Christmas. Such a lovely winter cake!
The recipe is courtesy of the Swedish blog Matrepubliken.
Pumpkin muffins with white chocolate, makes12 small muffins
125 ml light brown soft sugar
125 ml sunflower oil
150 ml grated pumpkin (I used butternut squash)
1 lemon, the zest
200 ml plain flour
1 tsp baking powder
1 tsk cinnamon
150 g white chocolate
Pre-heat the oven to 180C. Mix sugar, oil and eggs to a mixing bowl. Add the grated pumpkin and lemon zest. Incorporate well. Mix flour, baking powder and cinnamon in a separate bowl and add to the wet mixture. Fill the muffin cases halfway up. Bake for 15-18 minutes or until a toothpick comes out dry. Leave to cool. Melt the chocolate in a bain marie and dip the muffins in it (or spoon the chocolate on top of the muffins if you’re cases are too tall to dip). Leave the chocolate to set.