I fully intended to make some of my favourite courgette and mozzarella muffins for my baking turn for work recently, but had to change my plans slightly when I discovered that the courgettes I had in the fridge were in a less than pleasant condition. After rooting around on the internet, I found a similar courgette-less recipe that adapted to make these mozzarella and sundried tomato muffins.
I kept some of the ingredients the same as the courgette version of the muffins, but also added sundried tomatoes and took out some of the ingredients in the recipe I found on the web.
The muffins were pretty easy to make and baked to perfection within the stated time. With muffins, the hardest bit is really just making sure you don’t over-stir the mix, otherwise you’ll end up with some hard, dry baked goods!
I found that the amount of sugar stated in the original recipe was way too much, so my recipe below reduces this to just 1 tablespoon. I’ve also upped the amount of chilli and paprika as I couldn’t really taste them (but that may have been due to the sugar!). Overall, though, these were some excellent muffins that I’d make again if I have a craving for savoury muffins but no courgettes to hand.
Adapted from this recipe
- 250g plain flour
- 1 tbsp caster sugar
- 0.5 tsp salt
- 1 tbsp baking powder
- 1 tbsp dried chilli flakes
- 1 tsp smoked paprika
- handful of chopped flat leaf parsley
- 250g mozzarella, diced
- 1 small red onion, finely chopped
- 1 egg, beaten
- 50g butter, melted
- 240ml milk
- Preheat the oven to gas 6/200C. Place paper cases in a 12-hole muffin tin.
- In a large bowl, stir together the flour, sugar, salt, baking powder, chilli flakes, paprika and parsley.
- Gently stir in the mozzarella and onion.
- In a separate bowl/jug, whisk together the egg and butter, then beat this into the milk.
- Stir the milk mixture into the flour mix, being careful not to overmix to prevent the muffins from becoming dry and dense. There should still be some lumps and bits of flour.
- Spoon the mixture into the cases in the muffin tin and bake for 25 minutes until risen and golden.
- Cool the muffins in the tin for 10 minutes, before removing them and placing them on a wire rack to completely cool.