Lemon and Dill Savoury Muffins

Savoury muffins? What heresy is this? It’s heresy which is very nice cut in half, buttered and served with a bit of smoked salmon is what it is.

Also, I’m baking more and more these days. This time last year, I had baked once. I tried to make scones, which ended up so dense I sent them to CERN to investigate as a possible source of black holes.

This version is inspired by The Intolerant Gourmet again, though I have made some unsubstitutions. It remains gluten and yeast free, but if you like yeast and gluten, you can just use standard ingredients!

Ingredients

Makes 6 muffins. Or more mini muffins if you use a cupcake tin. Theoretically, you could make one uber-muffin in a pie dish, but I cannot be bothered to amend the cooking times for this, even if now I’ve thought it, I think it might be my greatest idea EVER.

  • 300g Gluten Free plain flour (Doves Farm is pretty good and widely available)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 eggs, beaten
  • 250ml rice milk
  • 70ml olive oil
  • 2 tbsp dill, or equivalent fresh
  • A lemon
  • Cumin seeds (optional)

You’ll need scales and a muffin tin too!

Method

Grease up your muffin tin, and preheat your oven to 180c.

Add all the solid ingredients to a mixing bowl, and give it all a good mix together. Grate in the rind of the lemon, taking care not to go too deep- the white under-rind (is that even a word?) is unpleasant on the tongue.

In a measuring jug, measure out your rice milk and olive oil, and add the beaten eggs and about 1tbsp of the juice from the lemon.

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Pour the liquid over the flour mixture, in about four batches, beating it together with a wooden spoon each time. You should end up with a nice looking batter.

Spoon this into the muffin tins, trying to keep it roughly even. If you fancy the addition, a sprinkling of cumin seeds on top can be a pleasant extra, though by no means essential.

Bake in the oven for around 40 minutes, until browned. They should make a nice hollow ‘DONK’ if you tap one on the bottom when they’re done.

Leave to cool on a wire rack, then, as recommended above, serve cut into two with a little smoked salmon. Or pick your own filling, but that works for me. Avocado and a tiny spritz of chilli flakes would be pleasant, I would imagine.

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