I got the idea for these savoury muffins from this blog. I tweaked the recipe a bit and added some more bits and bobs – caramelised onion, peppadews and some more fresh herbs. This is a great basic savoury muffin recipe that you could add a couple more things to – try chopped marinated peppers, mushrooms, wilted spinach, parmesan or dried chilli.
Makes 12 muffins
What you’ll need
200 g crème fraîche
4 free-range eggs
1 T baking powder
400 ml plain flour
a pinch of salt
50 g crumbled feta cheese
a couple of chopped sundried tomatoes
Six finely chopped peppadews
1 onion, finely sliced
a tablespoon each of finely chopped fresh basil and chives
One sprig of fresh thyme, finely chopped
How to make savoury muffins
Fry the onion over a low heat in some olive oil for about 10 minutes. Add a splash of balsamic vinegar and a pinch of brown sugar and cook further until caramelised (about 10 minutes). Remove from the heat and chop finely when cooled.
Mix the crème fraîche and eggs, then gently fold in the flour, baking powder and salt. Add the feta, peppadews, caramelised onion, sundried tomatoes and herbs. Mix just enough to bring the ingredients together. Spoon the mixture between into muffin cases and bake in a preheated 200?C oven for about 15 minutes, or until golden.
