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Dinner with Rukmini
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Black Pepper, Cheddar and Sage Muffins
Introduction from Rukmini Iyer
I couldn’t have a chapter on muffins without including savoury options, which between us are my favourite sort of muffin – as good for breakfast as they are for an afternoon snack. You could definitely think about making tiny versions of these in mini-muffin cups to hand around with pre-dinner drinks too – in which case they’ll take no longer than 15 minutes in the oven.
Ingredients
Essential kit
You will need: a muffin tin and 12 liners and a wire rack.
Method
Preheat the oven to 180°C fan/200°C/gas 6. Stir the self-raising flour, cheddar cheese, baking powder, sea salt, pepper and chopped sage together in a large bowl.
In a separate bowl or a large jug, whisk the olive oil, yogurt, milk and egg together. Very briefly stir the liquid into the flour and cheese mixture just until you can’t see any flour, and no further – the less you mix, the lighter the muffin.
Divide the muffin mixture between 12 lined muffin cups, then evenly scatter over the cheddar cheese and sage leaves for the topping, with a small grind of black pepper.
Transfer the muffins to the oven and bake for 20–25 minutes, until well risen and firm to the touch. Cool briefly on a wire rack and eat warm. These are best eaten on the day they’re made, but they can be kept in the fridge in an airtight container for 2 days and reheated gently in the oven as needed.
FOR GLUTEN-FREE: Replace the self-raising flour with a good brand of gluten-free flour, or a mixture of gluten-free and buckwheat.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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