Savoury Radish Muffins
These radish muffins make for the perfect on-the-go snack. Sweet, tender and textured, they're a real treat anytime you need a quick pick-me-up.
Substitute:
- No radish? Try with carrot, red onion, or leeks instead.
- No garlic powder? You can use fresh garlic.
- No rosemary? Swap in any dried herbs you have.
- No milk? Try with yoghurt.
- No honey? Use maple syrup, or leave it out completely.
- No goat's cheese? Try with crumbled feta, blue cheese or mozzarella.
- No olives? Use sundried tomatoes or capers.
- Vegan? Use plant-based alternatives for the milk and cheese, and maple syrup instead of the honey. Swap the eggs for 9 tablespoons of aquafaba.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
250 g plain flour
2 tsp baking powder
½ tsp fine salt
a pinch of black pepper
1 tsp garlic powder
1 tsp rosemary (chopped)
3 eggs
50 g olive oil
5 tbsp milk of choice
1 tsp runny honey
200 g radishes
150 g goat's cheese (crumbled)
12 Black olives (sliced)
Recipe:
Preheat the oven to 180C/160 fan/gas mark 4. Grease a standard-size 12-hole muffin tin.
Cut the radishes into quarters, or just into halves if they're a bit smaller.
In a large mixing bowl, combine the flour, baking powder, salt, pepper, garlic powder and rosemary.
In a smaller bowl, combine the eggs, olive oil and milk of choice (plus the honey if you're using it).
Add the egg mixture to the flour mixture and mix well until combined.
Fold in the radishes, crumbled goat's cheese and sliced black olives.
Pour the batter into the holes in the muffin tin. Bake for 15-20 minutes, or until a skewer comes out clean.
Leave the muffins to cool in their tin for 10 minutes and enjoy!
How to store
Store your muffins in an airtight container for up to 3 days. You can freeze them for up to 3 months. Pop them in the oven to defrost.
Leftovers
The muffins are perfect on-the-go, or with a side of green salad.
