Savoury muffins are very popular in NZ and sold in all cafes and bakeries so these remind me of home. These very special little muffins will disappear as fast as you can make them. I serve them with my homemade tapenade or with a folded slice of smoked salmon...that's if they make it as far as a plate because they are so divine that they usually get eaten as soon as I pull them from the oven!
The recipe states 18–24 mini muffins but I tend to make 11 from a batch otherwise they are too small (see rubber, flexible muffin tin in photo). I double the recipe and use two rubber tins and get 22 muffins of a decent size.
- 1 cup flour
- 2 tsp baking powler
- 1 cup (100g) grated tasty cheese
- 1/2 cup chopped parsley
- 1 tbsp chopped fresh herbs
- 1 spring onion, chopped
- 1/2 tsp salt
- 1 tsp sugar
- 1/8 tsp cayenne pepper
- 1 egg
- 1/2 cup milk + 2 tbsp milk
- Measure together in a large bowl the first 9 ingredients. Use whatever fresh herbs you like best, or whichever will go well with what you serve the muffins e.g. use dill for salmon, basil for smoked meats/salami etc. Toss well to mix.
- In another bowl, beat the egg and milk together with a whisk or fork.
- Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen the flour etc.
- Spoon mixture into 18-24 mini muffin tins. If you use the rubber ones you don't need to grease them; if not you need to grease the muffin tins.
- Bake at 200°C for 10-12 minutes until the centres spring back when pressed. Remove from oven and I recommend you leave in the muffin tins for 5-10 minutes as it's easier to get them out.