We really like muffins for weekend breakfasts in the Fuss Free household, but somehow I have got out of the habit of making them. It used to be a weekly ritual, I’d whizz up a batch – experimenting with a new flavour and Ed would go and get the paper and then make coffee. These days the paper is delivered wirelessly to the iPad, but that is not an excuse to forgo our muffins.
This week (3rd – 8th February) is Bramley Apple Week – and a good excuse to celebrate these delicious British cooking apples.
Everyone knows that Bramleys are too sour to eat raw, but delicious when cooked with their fluffy melt in the mouth texture and full apple flavour. Eating or dessert apples are never as good cooked, often chewy, because they contain up to 20% more dry materials than a Bramley. Despite being an autumn fruit, apples which have been stored properly are still in peak condition.
I’ve paired my Bramley’s with goat’s cheese and thyme, despite their intrinsic sourness this recipe needs no extra sugar.
- 150 plain flour
- 1 tsp baking powder
- pinch salt
- 1 or two screws ground pepper
- 1 salad onion – finely chopped
- 1 medium Bramley Apple – cored – then coarsely grated – no need to peel
- 50 g soft goat’s cheese – cubed
- 1 tsp fresh thyme leaves
- 100 ml milk
- 50 ml mild tasting vegetable oil
- 1 egg
-
Place the flour, baking powder, salt and pepper into a bowl and mix well. Add the salad onion, Bramley apple, goat’s cheese and thyme (reserving a little) and mix well
-
Whisk the oil, milk and egg mixture with a fork. 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 cupcake cases (paper or silicone) and sprinkle each muffin some of the reserved cheese and thyme. Bake at GM5/190C/375F for 25 – 30 mins until risen and golden.
Recipe, photography and styling comissioned by Bramley Apples.
Check out Much More Than Apple Pie: Bramleys 8 Ways
by Helen Best-Shaw at Mode
I have not tried making savoury muffins but these are a lovely flavour combination so am bookmarking.
I love savoury muffins – a favourite weekend breakfast.
Goats cheese and Bramley apples sounds like a great combination, definitely going to try these out soon
We enjoyed them Lucy. I must make savoury muffins more often.
I absolutely love savoury muffins (not much of a sweet tooth), and these sound gorgeous! Apples and goat’s cheese are such a classic combination.
So easy to make too Becca. Nothing like muffins for brunch at the weekend.
Oooh now these I could eat! I don’t like sweet muffins so these would be great to make and easy too.
And so much better for you than coffee shop style muffins too Jan!
They look great and I love that the recipe is divided into dry and wet ingredients – very straightforward to follow.
You can generally weigh them out the night before – makes muffins super speedy in the morning.
Love the sound of these Helen, I bet they give you your baking ‘fix’ but are much better than a chocolate or blueberry alternative!
I love the sound of these. I prefer savoury muffins to sweet and these sound just like my cup of tea! x
Thank you Debbie. I love a good savoury muffin, they are also perfect for breakfast.