I don’t usually bake using recipes, rather I tend to just make stuff up and hope for the best, vaguely inspired by recipes I have previously used or read. This is one of these inventions, inspired by my friend Rita’s excellent blog post about savory muffins. The philosophy here is “mix together a bunch of good things and hope they turn into good muffins”. And they did!
“Norwegian” measurements, for once (paradoxically!) — I only have IKEA measuring equipment and it gives me desilitres (1 dl=100 ml) instead of cups. 2 dl is about 1 smallish cup.
Savory Mediterranean Everything Muffins
- 2 dl ap flour (store was sold out of whole wheat)
- 1 dl chickpea flour (because it’s healthy and full of fibre!)
- 1 dl wheat germ (same)
- 1 tsp baking powder
- 1/2 tsp baking soda
- herbes de provence
- some cayenne
- 2 dl finely grated zucchini
- 1/2 dl oil
- just under 1 dl milk
- 1/2 dl feta chunks (I used reduced fat ready made feta crumbs)
- scant 1/2 dl chopped sundried tomato (these were in oil, otherwise they must first be reconstituted in water)
- scant 1/2 dl chopped green olives
Mix dry ingredients, then add the wet ones. Combine. Spoon into muffin tins and bake for about 15 mins at 180C. Yum! Looking forward to sticking these in a lunch box!