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About this recipe: Savoury scones and muffins are a signature standard item in most Kiwi coffee houses. I don’t know why, but these savoury sponge delights do not pre-occupy this sweet-toothed nation’s cafes. New Zealand proved to me that filling sponge mixtures with feta and spinach, or bacon, tomato and cheese forms a delightful breakfast, light(ish) lunch or afternoon tea. Since my return to the UK, I have not yet stepped into a local cafe and found a savoury muffin. Consequently, I have re-created them at home with my own choice of fillings. These are relatively healthy, as cakes go, as there is no room for a heart-attack volume of butter, instead, good quality, extra-virgin olive oil. I found this combination extremely tasty, the basil and pine nuts combined well to form a fresh pesto taste, whilst the parmesan balanced all the flavours out as it enhanced the nutty flavour of the pine nuts and the saltiness from the bacon. Serve them warm, spread with butter and sink your teeth right in.