Vegetable and Saint Agur muffins
This is my savoury version of the classic sweet muffin, filled with vegetables, seeds and Saint Agur cheese, which gives a great contrast of textures and flavours. Ideal for a picnic, afternoon tea or as a starter with smoked fish and salad.
Recipe © Raymond Blanc / Photograph © Chris Terry
Preparation Time: 25 minutes
Cooking Time: 35-40 minutes
Serves: 12 muffins (6 as a Lunch main course)
550g sweet potato
4 spring onions, trimmed, washed and finely sliced
2 chilli, red, finely sliced
7 eggs, medium, free range or organic, beaten
150g courgette diced, sauté in olive oil for 4-5 mins
60g Saint Agur Crème
250g flour, self-raising, gluten free
40g Saint Agur blue cheese, crumbled
15g sunflower seeds
15g pumpkin seeds
5g brown linseeds
5g poppy seeds
20g Saint Agur blue cheese, crumbled
Preheat the oven to 180°C.
Line a 12-hole muffin tin with greaseproof paper cases and lightly wipe each one with kitchen paper soaked in a little vegetable oil.
Peel the sweet potatoes and coarsely grate into a large bowl.
Mix in the spring onions, half the sliced red chilli, and the sautéed courgettes. Stir in the beaten eggs, Saint Agur crème, flour, and 40g of the crumbled Saint Agur cheese.
Season with sea salt and black pepper.
Evenly divide the muffin mixture between the muffin cases. Sprinkle over the mixed seeds, the remaining sliced red chilli and the 20g of crumbled Saint Agur blue cheese.
Bake at the bottom of the pre-heated oven for 35 to 40 minutes, or until golden and cooked through.
Serve immediately with smoked salmon and a mixed leaf salad, drizzled with olive oil and lemon juice for a great lunch or served on there own as a snack.