• Leanne Fullwood

Pear and Sage Muffins


I absolutely love savoury muffins. I have a few key flavour combos that I love but I’m always looking for something new and this recipe was the end result. It really packs a punch in flavour and a lovely balance of sweetness from the pear and the honey drizzle and then the savoury spinach and my favour herb- sage.


For me, these are the ultimate grab and go snack. I’ve tested them out on kids and even the fussy eaters amongst friends and family and they are always a hit! They keep well for 2-3 days in an airtight container.


Give them a go and I hope love them as much as I do!


Pear and Sage

Muffins

Makes 12-18 muffins


Ingredients

100g unsalted butter

1 onion, finely chopped

150g baby spinach leaves, shredded

8 sage leaves, finely chopped

250g plain white or wholemeal flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 1/2 tsp salt

2 eggs

275g full fat Greek-style yogurt

125g grated mature Cheddar

3 pears, grated

60g walnuts, roughly chopped

For the topping:

200g cream cheese

40g grated mature Cheddar

1 tbsp Greek-style yogurt

Few extra crushed walnuts and a little honey if desired (for topping)


Muffin cases if you have them or cupcake cases will work- they’ll be smaller but a great size for kids.


This recipe is easiest if you prepare all your ingredients first (weighed out, chopped, shredded etc) and then it’s a simple case of throwing it all together!


Method


Heat the oven to 220°C/200°C fan/gas 6. Line a 12-hole muffin tin with paper muffin cases or two cupcake pans with 18 cupcake cases.


1- in a large frying pan, melt 20g butter and sauté the onion until soft and translucent for 8- 10 minutes. I actually use a wok for this if you have one.


2- Melt the remaining 80g butter in a dish and leave to cool (microwave is easiest in 10 second bursts).


3- Add the spinach and sage. Stir until wilted and soft. Leave to cool.


4- In a large bowl, combine the flour, baking powder, bicarbonate of soda and salt.


5- Combine and whisk the melted butter, eggs and yogurt in a jug, then pour this over the flour.


6- Stir with a spatula until just combined.


7- Fold in the onion mixture, grated cheese, and walnuts.


8- Spoon into the prepared cases. If you want to be really picky, I weigh the batter out into a little dish and then spoon into the cases. 110g for muffin cases and 70g for cupcake cases.

9- Bake for 18-20 minutes (cupcakes) or 25-30 minutes for the larger muffins. A toothpick should come out clean.


10- Leave to cool.


11- For the topping, mix the cream cheese with the Cheddar and yogurt, plus a pinch of salt and fresh black pepper.


12- Top the muffins with the cream cheese mixture, some crushed walnuts and a drizzle of honey (if desired).




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