A Cornish girl's food adventures


veggie muffins

Who say’s muffins have to be a sweet treat loaded with sugar? These are packed with yummy veg and tangy cheese and are great at any time of day. They make a great brunch addition, grab and go breakfast or a portable lunch. These will probably become a bit of a breakfast staple for us at times when our American exploring warrants disgustingly early starts in the morning.
You can be pretty loose with all of the amounts for the veggies, if you don’t like olives then leave them out, if you love sun-dried tomatoes stick more of them in, it doesn’t really matter. If you do lose the olives then you might want to add a touch of salt or use parmesan cheese, I didn’t include it because I find that olives are quite salty anyway. The only one that you really have to stick with is the courgette (it keeps them nice and moist) but you can pick and choose any of the others that you like.

veggie muffins

makes 12

1/2 onion
1/4 red pepper
1 small courgette
30g mixed olives
35g sun-dried tomatoes
150g plain flour
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
black pepper
1 tbsp chopped fresh mixed herbs (I used parsley, oregano and thyme)
50g grated strong cheese
125ml buttermilk
1 egg
40g butter, melted

veggie muffins

Pre-heat the oven to 180°c and line a 12 hole muffin tin with wrappers.
Dice the onion and pepper into fairly small pieces and gently sauté them in a little olive oil or butter. Grate the courgette and roughly chop the olives and sun-dried tomatoes.
Whisk together the flour, baking powder, bicarbonate of soda, herbs and pepper in a large mixing bowl. In a separate jug whisk the buttermilk, egg and butter together.
Mix about 2/3 of the grated cheese with the flour, making sure that it is well-distributed, before stirring through the prepared vegetables. Make a well in the centre and pour in the wet ingredients. Stir the batter together 3-4 times, don’t over mix, it should be just combined.
Spoon this batter into the muffin cases and sprinkle over the remaining cheese. Bake for 35 minutes (or there abouts) until they have risen and browned on top.
Enjoy hot or cold!

veggie muffins

These will also freeze quite well.

2 thoughts on “VEGGIE MUFFINS”

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