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.
What is Dukkah?
Dukkah is an Egyptian spice blend traditionally containing ground chickpeas, seeds, herbs, nuts and spices. The composition varies according to personal taste and who mixes it. As well as the chickpeas – sunflower seeds, coriander, cumin, mustard, pepper, mint and fennel are commonly used.
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.
Read the label carefully – some but not all contain nuts.
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
- 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.
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.
Laura Loves Cakes
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 :-)
Thanks Laura, do try some dukkah I was amazed at how good it is.
I think I managed 6 challenges one month! Wish I had opened the dukkah sooner, love it!
Sarah, Maison Cupcake
I hadn’t heard of this stuff but if it’s got chick peas in it then I know I’d like it!
Well the Steenbergs blend has chick peas, others might not!
I had no idea you could make muffins without egg, must try that.
I’ve never heard of dukkah before – it sounds delicious.
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