Recipe: Dukkah & Sun Dried Tomato Muffins

Dukkah & Sundried Tomato muffins

I joke that I like to bake things starting with M – muffins, meringues and madeleines, with the exception of macarons. At some stage last year I fell out of my routine of experimenting with new muffin flavours for weekend breakfasts. This morning we were going to have blueberry pancakes, but were out of eggs.  Muffins it was!

I often bake egg free, I prefer my muffins without them, and I believe it is very important to let people know that if you cannot afford to buy free range then you can just leave it out.   An egg free muffin is very easy – equal weights of dry and wet and away you go.

I found a jar of dukkah in the cupboard, and in the fridge a nearly empty jar of sun-dried tomatoes, both perfect for my muffins and to bring a hint of a warmer climate to a chilly London kitchen.

Dukkah is an Egyptian spice blend traditionally containing herbs, nuts and spices.  Unsurprisingly the composition varies according to personal taste and who mixes it. Mine was from Steenbergs, a mix of chickpeas, sunflower seeds, coriander, cumin, mustard, pepper, mint and fennel amongst other ingredients.

It is a complex mix – crunchy, salty and has an ever-changing flavour.  Almost indescribable the closest I can get is to say it tastes of the smell of a spice shop.  Well worth seeking some out, and unlike many a blend the Steenbergs version is nut free.
Dukkah & Sun Dried Tomato Muffins

This was excellent for using up the tomato infused oil from my jar of sun-dried tomatoes – if you have any left in the jar after draining the oil off do make sure they are completely covered before returning to the fridge to prevent mould.   Olives or other antipasti would work well in their place. Make these diary free by using soy milk.

Recipe: Dukkah & Sun Dried Tomato Muffins

Makes 4 large muffins / 6 smaller

“Dry” Ingredients
175g / 6oz plain flour
2 dsp dukkah
4 sun-dried tomatoes chopped
1tsp baking powder
pinch salt

“Wet” Ingredients
130g / 4½oz milk (soy or dairy)
45g / 1½oz  oil from a jar of sun-dried tomatoes

Method
Whisk the oil and milk mixture with a fork.   Mix the dry ingredients.  Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).  Dollop the mixture into your usual muffin pan and sprinkle each muffin with a pinch of dukkah.   Bake at GM5/190C/375F  for 20 – 25 mins until risen.

Enjoy warm with a slathering of butter or non diary spread.

I am sending my muffins to Alphabakes where this month Caroline is hosting with the letter is D!

Breakfast Club hosted by Janice, with a theme of cooked or baked.

Breakfast Club Logo
And by using the oil from the sun-dried tomatoes which often gets thrown away these qualify for Credit Crunch Munch, which I run with Camilla.

Credit Crunch Munch

Given these are vegan and thus cholesterol free and healthy also sending to Calendar Cakes – which Laura runs with Dolly Bakes – this month the theme is new year new you!
Calendar Cakes Logo
Lastly the coriander, spearmint and fennel in the dukkah mean I can also send this to Karen’s Herbs on Saturday which is over at Bangers and Mash Chat this month.

Herbs On Saturday Logo

Visit the Fuss Free Flavours Giveaways Page for a chance to win some amazing prizes!
About Helen

Helen Best-Shaw is a freelance writer, who has been writing about achievable and affordable food on Fuss Free Flavours since 2007. She also contributes articles and recipes to a number of online and print food magazines.

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Comments

  1. I love savoury muffins after my son made some cheese and ham ones at school!

    I learn something new with every post I read of yours, today’s lesson “Dukkah” which I had never heard of but which sounds like it would be very yummy in a muffin! Using up the oil from the sun dried tomatoes is also a great frugal tip!

    • I hate pouring the oil from antipasti down the sink, all too easily done. The joy of egg free baking is you use oil rather than butter and eggs.

  2. What an interesting recipe…I’ve never heard of Dukkah before and I’ve never really contemplated an egg-free muffin! They look really tasty and I bet the sundried tomatoes add a lovely burst of flavour. Certainly a healthy option…thanks for entering these into Calendar Cakes :-)

  3. I think I managed 6 challenges one month! Wish I had opened the dukkah sooner, love it!

  4. I hadn’t heard of this stuff but if it’s got chick peas in it then I know I’d like it!

  5. I had no idea you could make muffins without egg, must try that. Thanks for entering Breakfast Club :-)

  6. I’ve never heard of dukkah before – I wonder if this will be the most unusual ingredient we have in this month’s Alphabakes? The muffins look lovely, thanks for entering them in Alphabakes!

  7. I have both main ingredients unopened in my cupboard whilst deciding what to make – never thought to combine so very pleased to see your muffins! xx

Trackbacks

  1. [...] Dukkah & Sun Dried Tomato Muffins from Fuss Free Flavours In three words: herby spicy deliciousness [...]

  2. [...] Also on the antipasti theme I used the oil which usually goes to waste from a jar of sundried tomatoes in these dukkah muffins. [...]

  3. [...] On the surface of it a jar of antipasti can seem pricy, but a little goes a long way for enhancing and embellishing your meals.   I try never to waste food and the leftover oil in a jar of tomatoes can be used in salad dressings or even in a batch of muffins. [...]

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