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HEALTHY SAVOURY MUFFIN RECIPE

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Fearne Cotton's cheese and tomato muffins recipe

Muffins don’t have to be laden with sugar: giving you a rush first thing in the morning, but leaving you hungry and lethargic by 11am, writes Fearne Cotton. This savoury muffin will give you a good start to the day and it tastes heavenly. The spelt flour is rich in nutrients and there’s the added benefit of Vitamin C in those juicy tomatoes. The cheese gives them a delightful creamy flavour and adds a boost of protein, too. This is also a convenient bit of batch baking where you can whip up a load on a Sunday evening that’ll last you and the family the whole week (reheat them before serving, if you like).

Makes 12 muffins

Ingredients:

  • 1 tbsp coconut oil
  • 200g cherry tomatoes, finely chopped, plus 18 cherry tomatoes, halved, for topping
  • 3 cloves garlic, crushed
  • 350g white spelt flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 1 tsp sweet smoked paprika
  • 40g fresh flat-leaf parsley, including the stalks, finely chopped
  • 50ml extra virgin olive oil
  • 3 eggs, lightly beaten
  • 300ml almond milk, rice or dairy milk
  • 200g feta, crumbled

 

Method:

Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line a 12-hole muffin tray with paper cases.

Heat the coconut oil in a frying pan set over a medium heat. Add the chopped cherry tomatoes and fry for five minutes, then add the garlic and fry for a further minute until aromatic. Remove from the pan and set aside to cool.

Sift the flour, baking powder, bicarbonate of soda, salt, pepper and paprika into a bowl. In a separate bowl, combine the parsley, olive oil, beaten eggs, milk, feta and the cooked tomatoes and garlic. Fold this mixture gently into the dry ingredients until combined. Do not over-mix as this will make the muffins tough and dense.

Spoon the mixture evenly between the paper cases, then place three halves of the remaining tomatoes on top of each muffin, cut side up. Bake in the oven for 25–30 minutes, or until a skewer inserted into the middle of a muffin comes out clean. Remove from the oven and leave to cool completely.

Serve immediately, or store in an airtight container in the fridge for up to three days.

:: Recipe from Fearne Cotton's book, Cook Happy, Cook Healthy

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