“Perhaps, Salmon, on the way back I’ll carry the hamper instead…”
Picnic savoury muffins
The Rowes have been thoroughly enjoying the bank holiday weekend. And if the weather is good, Easter Monday is traditionally time for that first picnic of the year.
With the great outdoors in mind, we present this tasty and very picnic-friendly recipe – the beauty being that, within reason, you can adapt the toppings to what you already have indoors (sun-dried tomatoes / aubergines / mushrooms / artichokes in a jar, olives, grilled vegetables such as courgettes, etc) and particularly enjoy.
We used: 190g self-raising flour, 65ml extra virgin olive oil, 125ml milk, 1 egg slightly beaten, 120g ham chopped, 100g grated cheese (we used a mix of Parmesan, Emmental and Wensleydale), 70g toppings (we used 35g sun-dried tomatoes and 35g roasted aubergines from a jar), a handful of baby spinach leaves roughly torn, 6 capers chopped, 4 spring onions finely chopped, a few chives finely chopped, seasonings.
Feel free to substitute those cheeses with others (as long as you can grate them), just keep the total weight the same.
Start by mixing the ingredients – liquids first then the others – leaving the flour until last. Sift the flour in two or three batches and mix well so that all the ingredients are evenly distributed and incorporated.
Line a muffin tin with 6–8 muffin cases (depending on how big you want your muffins) and fill with the mixture. Bake in a pre-heated oven at 180°C for about 45min. When a toothpick comes out clean and your muffins are golden and inviting, they’re ready.
Excellent for picnics, easy to transport and quite delicious. The sun shone and so did the company. It might have been the perfect excursion – except for the excitable Fidget jumping about in front…