I’ve always found savoury muffins a bit of a challenge – often tasteless but I wanted to like them and kept trying them at cafes. I would always be disappointed.
I am now finally happy with this recipe I’ve adapted! The secret of light muffins is supposed to be in not over-mixing. But I still struggled to produce muffins I was satisfied with. Further experimentation proved that adding yoghurt helped to give a lighter muffin and a more interesting texture. An added benefit was that they kept fresh longer.
- 1 lightly beated egg
- 1/4 cup of oil
- 1 cup of plain unsweetened yoghurt
- 1/3 cup of milk
- 1 and 1/2 tablespoons of whole-grain wet mustard
- 1/2 cup of caramelised onions *
- 5 small sweet piquant peppers, chopped
- 1/2 cup whole kernel sweet corn
- 1/2 cup grated parmesan
- 3 tablespoons chopped parsley and/or any other fresh herbs eg basil, oregano
- salt and pepper
- 2 cups self-raising flour
Lightly beat the egg in a medium sized bowl and then add all the remaining ingredients in order except the flour. Mix to an even consistency.
Sift the flour into another bowl. Add to the wet mixture and lightly fold in with a wooden spoon. There is no need to mix so thoroughly that every single trace of flour is removed!
Lightly grease muffin tins with either butter or oil and generously fill each one. Bake at 200 C/400 F for 15 – 20 minutes. When lightly browned on top check if ready by pressing the top of the muffin. It should be soft and springy without feeling squishy! Leave in the tin for a few minutes to settle then remove on to a cooling rack.
* Caramelised Onions:
Cut about 6-8 onions in half and slice each half in a cross-section. Place in an oven dish with around 5 tablespoons of olive oil, 4 tablespoons of balsamic vinegar, salt and pepper and 1 tablespoon of brown sugar. Mix together and bake in a moderate oven until nicely browned. They are divine to have in the fridge to add to sandwiches and anything that takes your fancy.