Home-made muffins are a great healthy option for mums and children alike, they can be easily made in advance and frozen so that if you are in need of a fast snack you can either pop in the microwave for 10 seconds or take out in the morning and put in your lunch bag for later on. What a great way to fill lunch boxes with these spring savoury muffins.
Spring savoury muffins
The recipe calls for corn meal which gives them an interesting texture. Corn meal is a flour ground from dried maize, which is a type of corn. A common staple in many countries, it is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.
Why not try one of our other great muffin recipes too: The Everything Muffin Recipe.
Mummy to three small boys
- half cup of asparagus or beans, cut into 2 cm chunks
- 1 tsp olive oil
- 1¾ cups whole-wheat pastry flour
- quarter cup cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp cayenne pepper
- 6 tbsp unsalted butter, melted
- 1 large egg
- ¾ cup trim milk
- ½ cup frozen peas
- ½ cup fresh herbs, minced
- 100 g feta
- Heat oven to 180 C.
- Line a 12-cup muffin tin with paper liners.
- In a bowl, toss asparagus or beans with olive oil; roast on a baking sheet, 10 minutes.
- In a second bowl, stir together flour, cornmeal, baking powder, salt, and cayenne pepper.
- In a third bowl, combine butter, egg, and milk. Make a well in the dry ingredients and pour in the milk mixture; stir lightly until combined.
- Stir in asparagus, peas, and herbs. Fill muffin cases halfway with batter.
- Drop 1 tsp goat cheese into the center of each muffin; cover goat-cheese dollops with remaining batter.
- Bake muffins until golden and springy to the touch, 18 minutes.