Savoury Radish Muffins
These radish muffins make the perfect on-the-go snack. The radishes become sweet and tender and give a wonderful texture to the muffins.
Substitute:
- No radish? Try with carrot, red onion, or leeks instead.
- No garlic powder? You can use fresh garlic.
- No rosemary? Swap for any dried herbs you have.
- No milk? Try with yoghurt.
- No honey? Use maple syrup, or leave it out completely.
- No goat cheese? Try with crumbled feta, blue cheese or mozzarella.
- No olives? Use sundried tomatoes or capers.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
250 g Plain flour
2 tsp Baking powder
½ tsp Fine salt
a pinch of Black pepper
1 tsp Garlic powder
1 tsp Rosemary (chopped)
3 Eggs
50 g Olive oil
5 tbsp Milk of choice
1 tsp Runny honey
200 g Radishes
150 g Goats cheese (crumbled)
12 Black olives (sliced)
Recipe:
- Preheat the oven to 180C/160 fan/gas mark 4, and grease a standard-size 12-hole muffin tin.
- Cut the radishes into quarters, or just in half if they're a bit smaller.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, garlic powder and rosemary.
- In a smaller bowl, combine the eggs, olive oil, milk of choice and honey (if you're using it).
- Add the egg mixture to the flour mixture and mix well until combined.
- Fold in the radishes, crumbled goat cheese and sliced black olives.
- Pour the batter into the holes in the muffin tin. Bake for 15-20 minutes, or until a skewer comes out clean.
- Leave the muffins to cool in their tin for 10 minutes and enjoy!
How to store
Store your muffins in an airtight container for up to 3 days. You can freeze them for up to 3 months. Pop them in the oven to defrost.
Leftovers
The muffins are perfect on-the-go, or with a side of green salad.
