Bored of sandwiches for lunch? Try these grab-and-go savoury cheese muffins to change things up a bit. They’re not only delicious but quick to make and healthy too. Flecks of tart apple marry well with salty cheese and there’s also a few spices to liven things up.
These vegan peanut butter banana muffins are so quick and easy to make that they’re the perfect bake for when you’re in a hurry or unexpected guests arrive. All but the bananas are store cupboard ingredients. Not only are these muffins super delicious, but they’re made with wholemeal spelt flour and are vegan too. As a bonus, you’ll also find a gluten-free almond butter version later in the post.
These cabbage & cheddar muffins with garlic scapes are incredibly easy to make and are packed full of vegetables and protein. They’re also very tasty and being bite size are ideal for packed lunches, picnics or parties. They freeze well too.
When I saw the recipe and accompanying pictures for baked jam doughnut muffins over at Lavender and Lovage, I knew it was only a matter of time before I tried them myself. As ever, Karen’s photographs are beautiful, but it was the recipe itself that enticed me. I love doughnuts, but never buy them as they are, somehow the epitome of junk food. I’ve been wanting to try some of these baked doughnut style muffins for ages, but as soon as I come across a recipe, I lose it again. This time I bookmarked it.
If you haven’t tried miso in savoury muffins before, you’re missing a trick. It gives a wonderful umami hit and added depth of flavour. These miso muffins are made with wholemeal spelt flour and loaded with extra veg. We added kale, carrot and courgette, but other veg would work well too. They’re ideal lunch box fair, but would also give an excellent morning boost if you had one for breakfast.
One of the fun things I got to do on my recent visit to London was to eat breakfast and make brunch with Tom Aikens using lactofree products at L’etalier des Chefs near St Pauls. Tom Aikens is well known for being the youngest chef to earn two Michelin stars at the tender age of 26. He is also known for his talent and creativity. I found him to be friendly, knowledgable and helpful.
Lactofree was a knew one on me, but as a big fan of dairy, I thought it was a fantastic idea for dairy enthusiasts who are unfortunate enough to be lactose intolerant. There is quite a range of products including, milk, cream, yogurt, spreadable butter, cream cheese and cheddar. I don’t entirely understand the process of extracting the lactose which is done by some sort of filtration, but all the products I tried tasted just as they should. Tom was a fan of the cream in particular as it can be used for cooking without splitting, unlike many dairy free products.
The masterclass comprised a demo on how to make Tom’s poppy seed and raspberry muffins and a demo of his recipe for mushroom ragout on toast with chervil and sorrel; this was followed by a hands on cooking session replicating the mushroom dish. The muffins used the spreadable butter and raspberry yogurt from the lactofree range and the mushrooms were cooked with the spreadable butter and cream. We took home some of Tom’s muffins; the mushrooms we ate on grilled wholemeal sourdough as soon as we’d cooked them. They were scrumptious, although I’m sure a little grating of 100% chocolate would not have gone amiss.
As we’d started the morning with muesli and yogurt, I was feeling quite replete by the end of the morning and certainly didn’t need lunch. It was fun to meet and cook with other food bloggers and to see a part of London I wasn’t very familiar with. The event was even more enjoyable as I was able to invite along the friend I was staying with. She was delighted by the mushroom recipe in particular as she’d never really known what to do with this most glorious of fungi. Tom’s muffins kept me going on the long train journey back home to Cornwall. Poor CT didn’t get a look in.
Whilst we were in the vicinity, we took a rather scary glass elevator trip up to the top of One New Change, a shopping centre with an open rooftop offering an impressive view of the London skyline. This was probably the best view of St Paul’s I’ve ever had and my friend pointed out a number of new buildings I hadn’t seen before including the Shard.
As it’s World Baking Day today, I decided to make Tom’s muffins but add my own twist of white chocolate and thus use less sugar. I also used my usual flour mix of half wholemeal, half white. The recipe was a little odd regarding quantities. For example, we were asked to use 230ml of raspberry yogurt, but the pots came in 125g sizes. So the measures I used may not reflect the original recipe. I also realised, after the event, I was meant to cream half of the sugar and add the other half to the egg whites – oh well!
This is how I made:
Lacto Free Raspberry, Poppy Seed and White Chocolate Muffins
- Creamed 115g spreadable butter with 200g vanilla sugar (golden caster) until light and fluffy.
- Separated 5 eggs, adding the yolks to the butter, putting 2 whites in the fridge for later use and adding 3 whites to a clean bowl.
- Beat in the egg yolks into the butter mixture together with 2 tsp of vanilla extract.
- Beat in two 125 ml tubs of raspberry yogurt and 35g poppy seeds.
- Whisked the three egg whites with a pinch of cream of tarter until stiff peaks formed.
- Stirred ⅓ of this into the yogurt mixture, then folded in the remainder.
- Sifted in 315g flour (half organic wholemeal, half organic white), 1 tsp bicarbonate of soda and ½ tsp baking powder.
- Folded this in as gently as possible followed by 50g of white chocolate chips and 170g fresh raspberries.
- Divided between 15 muffin cases, which was a mistake – I overfilled them. The recipe said 16 and I should have taken note.
- Baked at 180℃ for 23 minutes. Left to cool for a few minutes then turned out onto a wire rack to cool completely.
- Took some over to my mother’s for tea.
The muffins are really good, but not as good as Tom’s. I suspect that the recipe we were given was not quite the same as the one he used on the day; mine taste slightly bicarby I think. They are also very rich and again I’m not sure that Tom used all five egg whites or just the three specified. The cakes rose well and have a lovely firm but light texture with a nice crunch of poppy seeds. The raspberry flavour is a good one. The raspberries adding little bursts of tart fruitiness and the white chocolate gave punctuating sweetness. I did find the recipe a bit of a faffy one and ended up with more washing up than I’d normally expect from a simple muffin recipe. I think next time I make it, I will not bother separating the eggs and perhaps use four whole eggs instead of five yolks and three whites.
Although this is really a raspberry muffin, there is a lot of vanilla in here and the flavour really comes through, so I am entering it into this month’s The Spice Trail where vanilla is the choice. It’s being hosted by Solange of Pebble Soup who should recognise these muffins as she was also there at the Lactofree event. Vanesther of Bangers & Mash is the creator.
As I suspect this might become a bit of a favourite, I’m entering them into Favourite Recipes where the theme is sweets and snacks. It’s being hosted over at My Kitchen Odyssey on behalf of Zesty South Indian Kitchen.
Thanks to Lactofree for this fun masterclass and the bag of products we were given to take home with us. I was not required to write a positive review and as always, all opinions are my own.
Savoury muffins for brunch are a wonderful thing. They taste good and you can pack in whatever vegetables you happen to have to hand. They make an interesting and easy packed lunch too and they’re ideal for picnics. These beetroot, walnut, wild garlic and goat’s cheese brunch muffins are particularly fine ones.
Do you ever have an annoying bit of mincemeat left in the bottom of the jar post Christmas? These leftover mincemeat buns provide a solution. They’re quick and easy to make and are really tasty too. In fact, many will argue they are nicer than mince pies.
I always try and make the boys next door something for Christmas as a thank you for uncomplainingly taking in our parcels throughout the year. Seeing some cranberry Wensleydale cheese for sale recently, I remembered how good the Wensleydale apple cake I made last year was and thought I should perhaps try it out in some muffins. I found this recipe on the Yorkshire Dales Cheese Co website and adapted it accordingly.
So, this is how I made:
Wensleydale and Cranberry Chocolate Muffins
- Sifted 225g flour, 50g drinking chocolate, 2 tsp baking powder, 1/4 tsp bicarbonate of soda and a pinch of rock salt into a bowl.
- Stirred in 110g golden caster sugar.
- Crumbled in 125g Wensleydale cheese with cranberries.
- Peeled, cored and finely chopped one small apple and stirred this into the mix.
- Made a well in the centre and broke in 2 smallish eggs.
- Added 90 ml Mrs Middleton’s cold pressed rapeseed oil and 200 ml sour milk (ordinary milk should be fine or add a tsp of lemon juice to the milk and leave to stand for a few minutes).
- Stirred until just combined.
- Spooned into 12 muffin cases and baked at 180°C for 22 minutes when risen and firm to the touch.
Not very elegant perhaps, but these would make great snack food for keeping the cold at bay whilst seeing in the New Year at some favourite spot out in the wilds, as we have been known to do. A flask of hot mulled wine to accompany them would not go amiss either. As such I am submitting these to Emily’s Recipe of the Week over at A Mummy Too, which is all about New Year’s Eve Nibbles.
Perfect for lunchboxes and breakfast on the go, these chilli corn chocolate muffins are not only delicious, but pretty healthy too. What’s more, they’re super easy to make.