Savoury Goat’s Cheese, Jalapeño & Pear Muffins
Quick and easy to whip up, these delicious savoury treats are perfect for autumn - give them a go as a snack, for nibbles or even alongside a cheese or charcuterie board.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 9
Ingredients:
1 pear (cubed)
180 g self raising flour
½ tsp baking powder
1 egg (beaten)
120 ml milk of choice
40 g unsalted butter (melted)
80 g goat's cheese (cubed)
1 tbsp jalapeño (in brine, finely chopped)
a pinch of salt
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6. Line a muffin tin with cupcake cases.
In a bowl, combine the flour, baking powder, egg, salt and the melted butter. Whisk to a smooth batter.
Fold in the cubed pear, goat’s cheese and chopped jalapeño.
Divide the mixture between the slots in the muffin tin. Bake for 15-17 minutes, or until a skewer comes out clean when inserted into the middle of a muffin.
Enjoy with a gin and tonic, made with Penrhos and Oddbox's Wonky Pear and Chilli gin. Cheers!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
