Baking

Seeded Goats’ Cheese and Chive Muffins

cook 30 mins
Tags:
Ingredients
  • 50 g (2 oz) rolled oats
  • 2 tablespoons mixed seeds
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 100 g (3 1/2 oz) wholemeal plain flour
  • 100 g (3 1/2 oz) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 small courgette, about 125 g (4 oz), coarsely grated
  • 2 large eggs, lightly beaten
  • 75 ml (3 fl oz) vegetable oil
  • 200 g (7 oz) natural yogurt
  • 50 ml (2 fl oz) milk
  • 2 tablespoons chopped chives
  • 150 g (5 oz) soft goats’ cheese, crumbled
  • 6 cherry tomatoes, halved
Directions
  • Line a 12-hole nonstick muffin tin with paper muffin cases or lightly grease. Mix together the oats, seeds, salt and pepper in a large bowl, then sift in the flours, baking powder and bicarbonate of soda.
  • Place the courgette in a clean cloth or tea towel and squeeze to remove the excess moisture. Whisk together the eggs, oil, yogurt, milk, courgette, chives and 100 g (3 1/2 oz) of the goats’ cheese in a jug or large bowl. Pour into the dry ingredients and stir until just combined.
  • Spoon the mixture into the prepared muffin tin, then top each muffin with a halved cherry tomato and scatter over the remaining goats’ cheese.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–22 minutes until risen and golden. Serve warm.
Like This? Try These
More on Food