Mum and I had lunch at a little organic cafe in Inverness recently. Along with the simple and rather lovely bowl of vegetable soup I ordered was a savoury muffin. An outstandingly good savoury muffin: moist and airy and full of flavour. When paying for the meal later I commented to the owner that they had been particularly good and said “I’d love to bake these at home. How do you make them?”
She hesitated a moment then responded, “I can’t tell you that, I’m afraid. People come from all over for these muffins.”
And so they should, I thought, and bought another one to take home with me.
Savoury Muffins (a reasonable but not perfect imitation of the one eaten in the Riverdale Centre cafe)
(makes 6 – easily doubled)
1 green pepper
120g plain flour
1tsp baking powder
¼ tspn bicarb
1/4 tspn salt
2 tblspn pumpkin seeds
10 basil leaves
½ cup parmesan cheese
1 egg, beaten
- Preheat oven to 200 oC
- Heat a tablespoon of olive oil in a small frying pan. Add the onion and pepper and cook until just beginning to soften. Set aside to cool.
- Sift together the flour, baking power, bicarbonate of soda and salt. Stir through the pumpkin seeds, basil leaves, parmesan and cooked onion and pepper.
- Briefly mix the egg, buttermilk and a tablespoon of olive oil together. Add to the dry ingredients and stir until the mixture has just combined. Do not over stir – I don’t know what would happen but every muffin recipe I’ve ever followed has told me this.
- Spoon the mixture into a greased muffin tin. Bake for 15mins until golden and risen.