These tasty savoury muffins are perfect for a lunchtime treat or a picnic. Why not try one with some homemade soup?
Ingredients
100g Parmesan cheese
10g (about a handful) basil
10g (about a handful) chives
1-2 sprigs fresh thyme
250g self-raising flour
1 x 5ml spoon bicarbonate of soda
85ml sunflower oil
2 eggs
100ml semi-skimmed milk
100ml low-fat natural yoghurt
Equipment
Weighing scales
12 hole muffin tin
12 x Paper muffin case
Grater
Colander
Chopping board
Sharp knife
Scissors (optional)
Measuring spoons
Mixing bowl
Wooden spoon
2 x Measuring jug
Fork
Metal spoon
Oven gloves
Pan stand
Wire rack
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Put the paper cases into the muffin tin.
- Grate the Parmesan.
- Wash and finely chop the herbs. Strip the thyme leaves, finely chop and measure ½ x 5ml spoon.
- Mix together the flour and bicarbonate of soda in a mixing bowl.
- Mix in the Parmesan and chopped herbs.
- Place the oil in the measuring jug.
- Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
- Measure out the milk and natural yoghurt and add to the oil and egg mixture.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Spoon the mixture into the paper cases.
- Bake for 15–18 minutes, until risen and just golden.
- Cool on the wire rack. Delicious served warm.
Skills used include:
Washing, weighing, measuring, chopping, mixing/combining, baking and cooling.
Top Tips
- Chop the herbs as finely as you can. You could try using scissors to do this.
Something to try next time
- Try replacing the herbs with oregano or parsley.
Prepare now, eat later
- Cover and store in the fridge for up to 24 hours. Eat cold or reheat (only once) in a preheated oven at 180°C/160°C fan or gas mark 4 for 5-8 minutes or until piping hot.
- Freeze the freshly baked muffins for up to 1 month, defrost thoroughly and reheat in the same way.
