I saw some wonderful looking savoury muffins in Ottolenghi’s deli/restaurant the other day and was inspired to make a free-from version. And they are quite a success! Light and fluffy but packed with sweet corn kernels, bundles of herbs and sticky sun dried tomato pieces.
These muffins would go nicely with a picnic, salad or bowl of soup. I’m even thinking they’d work rather well alongside a steaming hot bowl of chilli! A good dose of red chilli is also a good addition, especially as it works so well alongside the sweetcorn. The nutritional yeast is entirely optional, but does add an extra savoury dimension if you have some to hand (feel free to sub some mature cheese if you eat dairy as it would have a similar end result).
Savoury Muffins (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 1 1/2 cups self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/3 cup sunflower oil
- 1 1/2 cups oat milk
- 1 tsp vinegar
- 1/2 cup sweetcorn
- 1/4-1/2 red chilli (optional)
- 1 tsp mustard powder
- 2 sundried tomatoes, finely chopped
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tbsp nutritional yeast (optional)
– Preheat the oven to 180 degrees centigrade/Gas Mark 4
– Line a muffin tin with paper liners
– Sift together the flour, bicarbonate, salt and mustard powder.
– Stir in the sweetcorn, chilli, sundries tomatoes, thyme and nutritional yeast
– In a separate bowl combine the oil, vinegar and dairy-free milk
– Pour into a well in the centre of the dry ingredients and mix to a lumpy batter
– Ladle into the muffin cases
– Bake for 20-25 minutes until golden and a knife comes out clean
– Cool on a wire rack