If you read my recent post on small changes I’m making in my life to lessen my effect on the earth, you’ll know I’ve been trying to cut down massively on meat. I’ve been trying lots of meat-free brands and alternatives and whilst they’re lovely, I also wanted to do it to push me into cooking more and to use more fresh produce. The meat in cooking is the main thing that I worry about, take the meat away and a lot of my anxiety goes with it!
I know a recipe is a bit of an out of the blue post for my blog but I’ve honestly fallen in love with these to the point that I just HAD to share them. This savoury muffin recipe turns out so incredibly tasty and a great vegetarian snack or part of a main dish. I think they’d be perfect for an alternative kind of afternoon tea, too!
The ingredients with a + sign next to them are a guideline for the amount to put in to your savoury muffin recipe but it’s up to your discretion depending on how you want the finished muffins to taste. With this recipe, the taste of the olives and onions cuts through strongly and beautifully but if you’d like a more subtle tasting muffin, decrease the amount you add. 100-150g of olives and 2 spring onions would be my recommendation.
280g / 8oz Plain Flour
1 Tbsp Baking Powder
A Pinch Of Salt +
Freshly Ground Black Pepper
250g / 3.5 oz Your Choice Of Fresh Olives + (I chop these in half)
3 Spring Onions + (chopped into small pieces)
140g / 5 oz Mature Cheddar Cheese (grated)
250ml / 9 fl oz Milk
6 Tbsp Sunflower Oil OR 85g / 3oz butter (melted and cooled)
Preheat the oven to 200ºC/400ºF/Gas Mark 6. You can use a muffin tin with paper cases or I have this deep muffin tin here from Lakeland that is perfect to use without cases, I love it as it gives the muffins a smoother and more professional looking finish. You simply just grease the holes with butter!
Start by sifting together the flour, baking powder, salt and pepper into a decent sized bowl. Once mixed, then add the olives, spring onion and 100g / 3.5 oz of the cheese.
In a separate bowl, beat the eggs lightly then add the milk and oil until they’re all beaten well together. Make a well in the centre of the dry ingredients and pour in the eggs, milk and oil mixture. Stir all the ingredients together gently until combined, be careful not to over mix as you want the muffins to be light and fluffy!
Spoon the mixture into your cases/tin and pop the remaining grated cheese on top of the muffins.
Bake in the oven for 20 minutes, or until golden brown, bouncy but firm and well risen. You can leave them a minute or two longer if you’re a fan of crispy cheese on top! Leave to cool slightly before serving.
You can easily just eat these as a snack, part of an afternoon tea or even as a carb-filled entrée but I also like to have them as part of a meal. Jake suggested slathering butter on them which sounds amazing but they’re so moist anyway I haven’t felt the need to try that, yet.
As a lunch, I’ve served them with some fresh and juicy salad. It might not sound like a meal but these muffins are more filling and dense than you’d think. You might want to leave out the olives and onion in the salad due to them already being in the muffins. I’d recommend some lovely soft green leaves, rocket, tomatoes and maybe even some shredded carrot to give a bit of crunch.
As a dinner, my absolute favourite way to serve them is with roasted garlic vegetables. My signature way to do it is to put some garlic infused oil in a tray in the oven to heat up, just enough to cover the bottom of the tray. Chop a baking potato into small cubes, boil and then fluff up. Then chop up a pepper or two, a tomato, a small handful of olives and a red onion and put all of the veg into the hot garlic oil and mix around (again, it’s up to you whether you include the olives/onions but they do taste a bit different when roasted so I usually leave them in on this meal). I add salt, pepper, onion granules and a small bit of cajun or mixed herbs depending on what we have in the cupboard. Cook for 30 minutes, mixing the veg around every 10 minutes and then voila, the yummiest vegetable dish I’ve ever tried. I’d say this amount would serve 2 or 3 people depending on how big a portion you like.
Have you ever tried out a savoury muffin recipe?
’Til Next Time,