After caving on my no-sugar bandwagon last night (a chocolate craving lead me to making oatmeal and orange chocolate chip cookies), I decided to combat further mishaps. Enter scrummy savoury muffins. I got a bit clever, and split the batter in two, so I could play with different flavours.
Recipe: Mustard Pumpkin Pecorino & Lemon Myrtle Zucchini
About 24 “cupcake” muffins
In all honesty, the zucchini ones weren’t as good as the pumpkin muffins. Largely due to the fact that I didn’t use any cheese (I included cheese in this recipe), and I use halved cherry tomatoes instead of sliced so they didn’t crispify (yes that’s a word in my dictionary) in the 15 minutes baking time – more like 25. Thus creating a drier, darker not-as-moist muffin. Lesson learned.
I am not a strong baker so if you come up with some good variations/improvements let me know!
200 g all-purpose flour
100 g polenta (or cornmeal)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
50 ml neutral oil
200 ml milk or you can try sour cream for a richer experience
2 tsp apple cider vinegar
1 c. firmly packed grated pumpkin
½ c. grated pecrorino cheese
1 tsp. mustard powder
2 x tbslp roughly chopped coriander and spring onions
1 c. firmly packed grated zucchini
1 x Tbls spoon lemon myrtle (powdered)
1/2 c. mild tasty cheese
sliced cherry tomatoes (enough for each of your muffins
- Sift dry ingredients together in a bowl.
- Whisk wet ingredients together in a separate bowl.
- Gently mix the dry and wet ingredients together.
- Halve the mixture into two separate bowls.
- Add the flavourings to a bowl each, mixing gently. Hold aside half the spring onion/coriander for topping.
- Dollop batter in mini paper muffin cups, preferably placed in a mini muffin tin to help them hold their shape.
- Top with the tomato or spring onion/coriander.
- Bake at 200°C/180°C (fan forced) for 15 minutes. Larger muffins might take a bit longer