Fluffy, tasty, delicious savoury muffins.
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.
Cheese
~ 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.
Method
~ 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.
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