Most muffin recipes are for sweet muffins, but you can of course make savoury muffins. I am going for a walk tomorrow to Barrenjoey Head and wanted to bake something to take to snack on. If you are a bit scared of baking, muffins are a great way to build your confidence. With muffins, the less mixing and work you do the better and it is simply a matter of measuring and mixing then baking.
Continuing with my Australian native spices experimentation, I used Ajydhyra or Bush Tomato in this recipe, which I tracked down at Herbie’s Spices. The akudjura gives the muffins a lovely roast tomato flavour. You can order Herbie’s Spices online, or they are stocked in many delis and gourmet food stores. I also used dried greek oregano, which is normally sold with the stems still intact – to separate the dried oregano leaves, you give the bunch a bit of a shake or a rub to separate the dried leaves.
What I was cooking this time last year: Watercress and Pomegranate Tabouli
Tomato and Cheese Muffins
* This recipe’s base ingredients were inspired by a Pear and Ginger Muffins recipe that appears in Nigella Lawson’s cookbook, Nigella Express. I have modified and adapted Nigella’s recipe to come up with the below reincarnation.
Makes 12 muffins.
- 300g self-raising flour
- A generous pinch of salt
- 80g pine nuts
- 1/2 tablespoon ground akudjura or bush tomato
- 1/2 tablespoon dried greek oregano
- 200g feta cheese
- 100g grated parmesan cheese
- 1 punnet cherry tomatoes
- 125mls natural low-fat natural yoghurt
- 125mls vegetable oil [I used rice bran oil but any neutral tasting oil is fine]
- 2 large eggs
- 1 small red onion
- 2 cloves garlic
- 1 teaspoon oil
- Cooking oil spray
- Peel, quarter and finely slice the onion.
- Crush the garlic cloves.
- Heat the teaspoon of oil in a small saucepan. Add the onion and garlic and cook until the onions are soft and just starting to brown, stirring occasionally.
- Set the onions and garlic aside to cool.
- Heat oven to 200°C.
- Line a cupcake / muffin pan with muffin cases. Spray the cases lightly with cooking oil spray.
- Measure the flour, salt, akudjura, dried oregano, pine nuts and grated parmesan into a bowl.
- Cut the cherry tomatoes in half and add to the bowl.
- Crumble the feta and add to the bowl.
- Add the cooled onion mixture to the bowl.
- Stir the ingredients in the bowl until everything is well combined and coated in flour.
- Measure the oil and yoghurt into a jug.
- Add the eggs to the oil and yoghurt and stir to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined – the less mixing you do the better.
- Add spoonfuls of the mixture to the muffin cases.
- Place muffins in the oven and bake for 20 minutes, or until the muffins spring back when touched in the middle.
- Remove muffins from the oven and either eat warm or when they have cooled. Enjoy.
What is your favourite baking recipe? Has this post inspired any new ideas?