Savoury muffin recipes
Our top 3 of 14 Savoury muffin recipes
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Spicy Pecan and Blue Cheese Savoury Muffins
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Pumpkin Muffins
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Pumpkin Muffins
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Tips
These have quite a kick from the spices, which I really like. If you are not so keen, but like the combination of pecans and blue cheese, just toast the nuts plain. Walnuts also work really well with blue cheese. I love the combination of sage and thyme, and we had both in the garden when I was making these up, but you could vary the herb(s) used. Best on day one but keep quite well in an airtight tin for the second day. Can also be reheated (day 2 or 3) at 180 degrees C for about 15 minutes.
Ingredients
- 50 g Pecans
- ¼ tsp Cayenne pepper
- 3-4 drops Tabasco
- 75 g Spelt or wholemeal flour
- 75 g Plain flour
- 1 heaped tsp Baking powder
- 65 g Blue cheese (e.g. Stilton)
- 5-6 leaves Fresh sage
- 1 tsp Fresh thyme leaves
- 1 Egg
- 75 ml Milk (any kind)
- 20 ml Olive oil or sunflower oil
- To taste Salt and black pepper (optional)
- A little extra for the tin Olive oil or sunflower oil
Method
- Preheat the oven to 200 degrees C. Brush or wipe a little oil in 6 cups of a muffin tin, or line with paper cases if you prefer.
- Put the pecans on a small baking tray, scatter over the cayenne pepper and add a few drops of Tabasco, then shake to coat the nuts. Put them in the oven for about 8 minutes, until toasted.
- Meanwhile, sift both flours and the baking powder into a mixing bowl, adding any bran left in the sieve into the bowl. Crumble in the cheese in little chunks. Finely chop the sage and add to the bowl with the thyme leaves. Roughly chop the toasted pecans, or bash them with a rolling pin (not too small), then add them to the bowl.
- In a jug or cup, briefly whisk together the egg, milk and oil with a fork, with a little extra seasoning if to your taste (I just add a little freshly ground pepper as I find the cheese is salty enough) then pour into the bowl and mix together with a spoon until it just comes together.
- Divide the mixture between the 6 greased cups / cases of the muffin tin and bake for 15 - 20 minutes, until they are risen and golden, and a skewer comes out clean (except for maybe some melted cheese) when you insert it into the centre of a muffin.
- Leave to cool in the tin for 5 minutes before removing. Serve straight away or leave to cool on a wire rack.
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Add commentIngredients
- 1 small seeded pumpkin
- 3 cups flour of your choice
- 2 cups white sugar
- 2 tsp baking powder
- 2tsp Ground Cinnamon
- 2/3 cup Yare Valley Rapeseed Oil
- 3 eggs
- 1tsp salt
- 1tsp ground allspice
- 2 cups white sugar (castor or granulated)
Method
- ---Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups to prevent sticking.
- --Cut pumpkin in half. Deseed and take strings off. Place on baking sheet, skin side up and cover with foil. Cook in oven until tender (roughly 90 minutes). Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree and put to one side.
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- ---In a large bowl, stir together flour, baking powder, sugar, nutmeg, cinnamon, allspice and salt. In another bowl, beat together 2 cups pumpkin puree, Yare Valley Rapeseed Oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into muffin cups.
- ---Bake in preheated oven for 20 to 25 minutes, until a knife comes out clean.
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Ingredients
- 1.5kg pumpkin
- 2 large potatoes
- 30g Butter
- 125g Grated cheese
- 1 litre JUST MILK
- 200ml Creme Fraiche
- 1 pinch grated nutmeg
- 6 eggs
- 1 pinch salt and pepper
Method
- 1. Peel potatoes and pumpkin, take out seeds.
- 2. Dice.
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- 3. Bring JUST MILK to the boil in a saucepan and put in vegetables.
- 4. Leave to simmer for 20 minutes, then taste.
- 5. Take out a glassful of JUST MILK and keep to one side for cooking.
- 6. Preheat oven to 205°C.
- 7. Roughly mash the potatoes and pumpkin with a fork.
- 8. Beat the eggs.
- 9. Add cream and cheese.
- 10. Season.
- 11. Sprinkle with nutmeg and mix until smooth.
- 12. Add a little JUST MILK if necessary.
- 13. Grease a muffins tin with butter.
- 14. Pour in mixture, add small pieces of butter to top and leave in oven for 20 minutes.
- 15. Serve hot on a bed of salad.
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