Brunch, picnic, special breakfast? Or backlogged with cheese or onion? This simple but very tasty recipe is the answer. With endless variations of the basic ingredients the result can be posh or basic satisfying the pickiest eaters and the most sophisticated ones too.
300 g / 2 cups flour ( used Soft Cake and Pastry Organic White Flour and Very Fine Ground Organic 100% Wholemeal Pastry Flour 50-50, but all white or all wholemeal would work as spelt flours too)
1 tbsp baking powder
1/2 tsp salt (depending on the cheese too, I usually omit extra salt)
ground black pepper (or white or pink or no pepper)
1 tsp fresh or dried thyme leaves (or rosemary, chilli, or omit herbs)
100g cheese (mature cheddar works well but I had fab results with crumbly feta and goats cheese too, use your favourite)
2 medium onios finely chopped (I used a bunch of spring onions and it works with leeks too)
2 medium eggs (or large or small) beaten
225ml / 1 cup milk or yoghurt or buttermilk or the mix of these
90ml / 6 tbsp vegetable oil, evo or any other type
Optional ingredient 1 tbsp green pesto. I used wild garlic pesto, it was divine.
Directions: Mix dry ingredients. Mix wet ingredients. Switch on oven to 200°C / 400°F / gasmark 6 static or 180°C / 350°F / gasmark 4 fan. Line a 12 hole muffin pan with paper cases. Mix the wet and dry ingredients together with a fork, but don't overmix (I count 40 turns, when there are no big flour lumps is enough). Fill the cases with the mix and bake the muffins for 20-25 minutes. Eat them warm but they are superb the next day too with some fried bacon.
Added by: zsuzsanna pragai
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More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.