We enjoy savoury muffins more than sweet. These are perfect for breakfast or for a picnic.
The goat cheese makes it truly scrumptious. Feta, which is usually made of sheep’s milk, works too, though the end result will not be as creamy. If using feta, try and find the less funky Bulgarian or French variety. Cream cheese works, too.
The roasted red peppers can be replaced with greens or zucchini.
If using spinach or swiss chard, dunk the greens in hot water for 30 seconds, then cold water, and squeeze out all the water, then measure out 10 ounces and chop. If using frozen, use one 10-ounce pack, thaw and squeeze out the water.
If using zucchini (courgette), grate, squeeze out all the liquid. Add the liquid to some other dish, and measure out 1.5 cups of zucchini.
2 tablespoons of tapenade/olive paste/pesto can be added to these muffins. Reduce the salt to 1/4 tsp. if using any of these. The cheese usually has a lot of salt.
To roast red peppers, we find the broiler most convenient.
Watch this video, but please ignore the bit about ‘placing the pepper directly on the oven rack”. We place our peppers on a baking sheet, ‘cos we don’t have all day to clean burnt pepper juice from the oven.
Or use a readymade jar of roasted red peppers as we did. Make sure to pat them dry before using.
ROASTED RED PEPPER AND GOAT CHEESE MUFFINS
Makes 12 medium muffins
1 cup spring onions, chopped (both green and white parts)
4 egg whites (or 2 whole eggs – half cup)
3/4 to 1 cup milk
2 cups wholewheat pastry flour (or all purpose flour)
2 tsp. baking powder
1 tsp baking soda
1 tsp. dry crumbled oregano
1/2 tsp. salt
2 cloves garlic, minced
1.5 cups skinned and chopped roasted red peppers
7 oz. goat cheese, in little bits
3 tablespoons extra virgin olive oil
1/4 tsp ajwain (bishop’s weed) or cumin seeds
1/4 tsp cayenne powder or red pepper flakes
lots of freshly cracked black pepper
1. Preheat oven to 375 F. Grease a muffin tray or add paper liners.
2. In 2 tbsp. of the oil, add the ajwain/cumin, stir for a couple seconds, add the garlic and onions (white part) and cook for 3 to 4 minutes.
3. Let cool. (Pour cold milk over them. Start with 1/2 cup milk)
4. Beat eggs until foamy; blend in remaining oil, milk and onions. Add the chopped onion greens.
5. Add flour, baking powder, oregano, salt, black pepper and cayenne/pepper flakes. Mix gently until there are no floury lumps.
6. Stir in chopped roasted red peppers and cheese. Add more milk if you need to. Check the salt and other seasonings.
7. Spoon into 12 greased muffin tins. If you have one empty spot, fill it halfway with water.
8. Bake 20 to 22 minutes. Test the muffin in the middle with a toothpick. If it comes out clean, it’s done. Let the muffins cool for 10 minutes on a rack.