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
Makes 12-18 muffins
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
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!
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).