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Tag Archives: Hugh Fearnley-Whittingstall

Carrot, spinach and cumin muffins

It’s National Baking Week here in the UK and many people across the UK are baking up a storm to raise money for the wonderful Great Ormond Street Hospital.

I thought we’d try another of Hugh Fearnley-Whittingstall’s savoury muffin recipes to start our week of baking, as we all loved his courgette and pine nut muffins. And his combination of carrot, spinach and cumin didn’t disappoint! Savoury muffins are such as great finger food for little hands and mouths, and you really can pack them full of wonderfully nutritious vegetables.

Hugh Fearnley-Whittingstall

Usually for me, savoury muffins just have to have some kind of cheese (is that just me?). Cheese makes pretty much everything taste better! Yet, amazingly, I didn’t miss the lack of cheese in these at all.

The only thing I’ve changed from Hugh’s original recipe is the amount of spinach. He uses 150g of spinach, while 100g was enough for me (and left me with spinach leaves to throw into other dishes for the rest of the week).

If it’s difficult finding the time to cook, try to toast the pumpkin seeds ahead of time, even the day before. If you don’t have pumpkin seeds (they add a fabulous extra texture to the muffins) you can use sunflower seeds or a mixture of the two (Hugh’s suggestion). You could also cook the onion mixture ahead of time.

The batter is quite a stiff mixture, but still produces lovely moist muffins which freeze wonderfully (great to have in the freezer to add to lunchboxes).

CARROT, SPINACH AND CUMIN MUFFINS

Prep time: 15 mins
Cook time: 18-20 mins
Makes 12
Freezable

80g unsalted butter, melted and cooled, plus extra 10g for frying
1 onion, finely diced
2 tsp ground cumin
100g spinach, tough stalks removed and very finely shredded
250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 1/2 tsp salt
2 eggs
275g whole milk yoghurt
150g carrots, grated
40g pumpkin seeds, toasted

Heat the oven to 200C and line a muffin tray with paper cases.

Warm the 10g of butter in a large frying pan and sauté the onion with a pinch of salt until soft and translucent, about 10 minutes.

Add the cumin, stir for a minute, then add the spinach and stir until wilted and soft. Leave the mixture to cool.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.

In a jug, whisk the cooled melted butter, eggs and yoghurt.

Pour the wet ingredients over the flour and stir with a spatula until just combined. Fold in the cooled onions and spinach, the grated carrot and seeds.

Spoon into the prepared cases and bake for about 18-20 minutes, until a toothpick comes out clean.

Hugh Fearnley-Whittingstall

How are you celebrating Baking Week?

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Savoury courgette and pine nut muffins

I’ve found muffins are a great way to get some extra vegetables into Nicholas’ diet. He can help me make them (which usually results in him eating more of them), they’re an easy-to-eat finger food (and very easy to pop into a lunchbox) and so wonderfully adaptable (you can pretty much throw in anything you have in the fridge!).

Hugh Fearnley-Whittingstall’s courgette and pine nut muffins intrigued me when I came across them. He makes the point that these flavour combinations work well in a pasta dish and also work in a muffin, which makes my mind wander to other pasta flavours to experiment with in a muffin form. I was also curious to discover if the addition of some oats was noticeable in the end muffin (no, although I used normal-sized porridge oats rather than his suggested jumbo oats).

Amazingly for me I didn’t make any changes to Hugh’s original recipe. After tasting them I did wonder about leaving the sultanas out next time, but they do add a lovely burst of sweetness to the other savoury ingredients which I think little people (as well as big people) will like. The added texture of toasted pine nuts also works very well. I’ll be making them exactly the same from now on! Oh and I can confirm that they freeze well.

Hugh Fearnley-Whittingstall

SAVOURY COURGETTE/ZUCCHINI AND PINE NUT MUFFINS

Prep time: 15 mins
Cook time: 18 mins
Makes 12
Freezable

200g plain flour
40g jumbo oats
2 tsp baking powder
1/2 tsp bicarbonate of soda
1-2 tsp flaky sea salt (depending on how salty your parmesan is – you can easily leave this out for toddlers)
A few grinds of black pepper
8 large basil leaves, shredded
60g parmesan, coarsely grated, plus another 20g or so to sprinkle on the top
2 eggs
250g whole milk yoghurt
4 tbsp olive or rapeseed oil
200g courgette/zucchini, coarsely grated
40g pine nuts, toasted
40g sultanas

Heat the oven to 200C and line a muffin tin with 12 paper cases.

In a large bowl, whisk together the flour, oats, baking powder, bicarb, salt, pepper, basil and parmesan.

In a separate smaller bowl (or jug), whisk together the eggs, yoghurt and oil, pour this over the dry ingredients and stir with a spatula until roughly combined – don’t overmix.

Add the courgette/zucchini, pine nuts and sultanas, and stir until just evenly distributed.

Spoon or scoop (using an ice cream scoop) the batter into the muffin tin and sprinkle over the rest of the parmesan.

Bake for about 18 minutes until a toothpick inserted into the middle of a muffin comes out clean.

Leave them to cool in the tin for a couple of minutes to firm up before transferring them to a cooling rack.

What other yummy pasta flavours do you think would work well in a muffin?