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.
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.
- 175 g / 6oz plain flour
- 2 dsp dukkah
- 4 sun-dried tomatoes chopped
- 1 tsp baking powder
- pinch salt
- 130 g / 4½oz milk soy or dairy
- 45 g / 1½oz oil from a jar of sun-dried tomatoes
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.
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!
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.