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Vegetable Savoury Muffins
Savoury muffins, perfect for lunch boxes.
Difficulty
Easy
Serves
9 people
Prep Time
15 minutes
Cooking Time
25 minutes
"These savoury treats are impossibly moreish and packed with flavour. They’re fabulous on their own as snacks, delicious as part of a packed lunch, and perfect as part of a teatime spread.
Making these muffins is easy, as almost everything goes into the bowl at once. As ever, I’d recommend that if you’re cooking with kids, you measure and prep all the ingredients before you start any mixing. It makes things run much more smoothly!"
Here's what you'll need...
- 2 medium free range eggs
- 100g slightly salted butter, melted
- 200g crème fraiche
- 150g mature cheese, finely grated
- 50g cashew nuts, chopped
- 1 tsp mixed herbs
- a pinch of salt and pepper
- 50g carrot, grated
- 50g sweetcorn
- 50g shallot, finely chopped
- 50g courgette, grated
- 50g baby spinach, chopped
- 250g plain flour
- 100g wholemeal flour
- 1 tbsp baking powder
- 1 tsp mustard powder
Here's how it's done... Step 1
Put everything except the flours, baking powder and mustard into a large bowl. Mix until well combined.
Sift in the flours, mustard and baking powder, tip in any bran left at the bottom of the sieve.
Step 2
Fold together gently with a metal spoon, don’t worry, the batter is supposed to be very thick at this stage, so smaller hands might need some help.
When fully combined, use an ice cream scoop to put equal amounts of batter into each hole of a greased muffin tray. We like silicon trays for this recipe, but metal ones will work too.
Step 3
Bake for 25 minutes until golden brown on top.
You can even change up the ingredients you use. What you would try?
