Jane's Delicious Garden Blog

Fluffy, tasty, delicious savoury muffins.

Posted in Garden Diary by Jane Griffiths on the November 18th, 2021
These muffins are made with strong-flavoured cheese, tangy kefir, high-protein flour and freshly picked greens and herbs. If you don’t have these - use what you have in your garden
Herbs and greens 
~ Pick a colander of rocket, chives, watercress,kale, thyme, oregano and rosemary (just a sprig or two). 
~ Wash, spin and finely chop all greens and herbs.
~ 30g strong runny Camembert or similar. 
~ 2 cups grated strong cheddar cheese. 
Dry ingredients
~ 1 cup stone-ground cake flour. 
~ 1 cup home-ground spelt flour. 
~ 2½ tsp baking powder. 
½ tsp mustard powder. 
½ cup walnuts. 
½ tsp salt. 
 ¼ tsp pul biber or mild red pepper flakes. 
~ good few grinds black pepper. 
Wet ingredients.
~ 2 large eggs, beaten. 
~ 1 cup milk. 
½ cup kefir. 
~ 50g melted butter. 
~ Grease a 12-hole muffin tin and heat oven to 180C. 
~ Mix the warm melted butter with the Camembert and mix it together (it doesn’t need to be smooth). 
~ Mix all the dry ingredients together and whisk until all blended. 
~ In a separate bowl,  mix the herbs/greens with all the wet ingredients, including the butter/Camembert mix and stir well. 
~ Add the wet to the dry – do not over mix! About 7 big stirs in total. 
~ Dollop spoonfuls into the muffin tin. Run your finger around the rim of each muffin hole. 
~ Bake for 30 – 40 minutes until just browned on top. 
~ Leave to cool for  10 – 15 minutes before removing.
~ Put on a rack to dry completely.