About this recipe:Here’s a savoury version of American-style muffins, speckled with fresh herbs and spring onions and flavoured with Parmesan cheese. With their sponge-like texture, they make an interesting alternative to bread, to serve with grilled vegetables, soups and salads. Eat them plain or spread with a soft cheese such as quark or ricotta.
225 g (8 oz) plain flour
1 tbsp baking powder
¼ tsp salt
1 tbsp chopped fresh thyme
small handful of fresh basil leaves, torn into small pieces
75 g (2½ oz) fine cornmeal or instant polenta, plus a little extra to sprinkle
3 spring onions, thinly sliced
55 g (2 oz) Parmesan cheese, finely grated
4 tbsp extra virgin olive oil
140 g (5 oz) plain low-fat yogurt
170 ml (6 fl oz) semi-skimmed milk
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 190ºC (375ºF, gas mark 5). Line a 12-cup deep muffin tray with paper muffin cases.
Sift the flour, baking powder and salt into a large bowl. Stir in the thyme, basil, cornmeal or polenta, spring onions and Parmesan until evenly combined.
In another bowl, beat together the olive oil, yogurt, milk and eggs. Pour the egg mixture over the dry ingredients and stir gently until the dry ingredients are just moistened. There should still be a little dry flour visible.
Spoon the mixture into the paper cases. Sprinkle with a little extra cornmeal or polenta, then bake for about 20 minutes or until the muffins are well risen, pale golden and just firm to the touch. Transfer to a wire rack to cool. Serve fresh, preferably still slightly warm from the oven. These muffins are best eaten within 24 hours; store in an airtight tin.
Used different ingredients.
I've been looking for a recipe for cheesey biscuits (muffins/scones) similar to ones we had in Florida. The base of this one worked great. I left out the herbs, spring onions and parmesan and just added grated red leicester cheese. They were wonderful. We will try different cheeses to get a perfect match. - 07 Mar 2009