What would you say about savoury muffins for a change? A simple recipe to spice up the apéro I know you love, or simply change from the boring sandwich from the supermarket. Who said that pastries were only for the sweet tooth?
The other day I found some courgettes on the market and felt like doing muffins. Only I coudn’t decide whether to do savoury or sweet muffins (I assure you, sweet courgette cakes are delicious). In the end I went for savoury. I put homemade pesto, goat cheese, walnuts and nutmeg. I even added some raisins to have a sweet twist.
I didn’t use eggs so if you don’t put goat cheese they are vegan. The result was all in all delicious, so here’s the recipe without further ado.
Savoury muffins with courgettes, pesto and goat cheese
- 1 courgette
- 2 carrots
- 130 g all purpose flour
- 70 g corn starch
- 1 handful raisins
- 30 g fresh goat cheese
- salt & pepper
- 1 tbs chia seeds
- 3 tbs water
- 150 ml almond cream or milk
- 50 ml olive oil
- 50 g pesto
- 1 tbs baking soda
- 1 tps bicarbonate
Mix the chia seeds and water and let it settle for 10min (that's a chia egg).
Preheat the oven to 180°C.
Wash and grate the courgette and carrots. To decorate make some ribbons of courgette with a peeler before grating.
Mix the veggies with the pesto, pepper and raisins in a big bowl.
In a 3rd bowl, mix the flours, add-in salt, baking soda, bicarbonate and nutmeg.
Mix the chia egg with olive oil and almond cream or milk until you get a smooth texture. Pour it in the veggies.
Stir well and add the dry ingredients progressively.
Display the silicon moulds on a baking tray and divide the dough evenly.
In the centre of each muffin, put some goat cheese and a courgette ribbon.
Bake for 20min. Check the cooking with a knife.
What about you, do you like savoury pastries?