Muffins. Some are of the English variety; relatively flat, bread- like and perfect with a poached egg and hollandaise sauce. Others are of the American variety; bigger, cakey, and usually found cuddling up to triple choc chunks, bursting blueberries or cranberries and oats. All of these American types are very sweet and absolutely everywhere; Supermarkets, bakeries, café’s and coffee shops, but I’m after something a bit different, something a bit…savoury.
So, I search these supermarkets, bakeries and coffee shops but it seems that if you want a muffin, you’ve got got to have your sweet teeth in! When it comes to cakes and breads, and if you’re in the mood for a savoury hit, you’ve got to make do with cheesy rolls and fancy focaccias – THERE’S A GAP IN THE MARKET!
I raided the pantry and the fridge and here’s what happens when you take the American style muffin and throw some goat’s cheese and pistachios at it;
Goat’s Cheese and Pistachio Muffins
(with leek and rosemary)
You Will Need;
125g self raising flour
2 tsp baking powder
5 tbs skimmed milk
125g goats cheese
30g shelled pistachios
1 medium leek
1 tbs oil
rosemary to garnish
Pre heat the oven to 200C and line a deep muffin tin with 6 muffin cases
Melt the butter and leave to cool.
Finely slice the leek and add to a pan with the oil. Soften the leek over a medium heat being careful not to let it brown
In a separate, dry pan, lightly toast the shelled pistachios. This should only take a couple of minutes
In a large bowl, combine the flour, baking powder, and seasoning (approx half a tsp of pepper and a pinch of salt)
In a separate bowl, whisk together the egg, melted butter and milk
Add the egg mixture to the flour mixture and fold in, using a spatula, until just combined. The quicker you do this, the lighter the muffins will be, so don’t over mix, work lightly
Next add the pistachios, leeks and diced goats cheese and fold in
Spoon the mixture into the cases and top with a pinch of rosemary on each
Bake in the middle of your pre heated oven for 18 minutes
Remove from oven, leave to cool for 10 minutes whilst still in the tray, this helps to keep their shape, then transfer to a wire rack to continue to cool, or eat straight away!
Enjoyable hot or cold and ideal for lunch boxes, picnic hampers and High Tea menus