I am enjoying feeling autumnal, my boots are out (and I bought a new pair, oops), thick tights are on and my hot chocolate addiction has kicked back in.
For our latest Putney Bake Club, we had a harvest festival theme, a far cry from the ‘bring a tin’ affair that always marked the beginning of Autumn at school.
Instead of something sweet, I made savoury muffins, they went down a storm, and for the first time ever I didn’t have to take any home. I was begged for the recipe and promised to share it here, so ladies, let me seemuffins!
12 Pork, Apple and Thyme Muffins.
If you have time, soak 3/5 of your thyme with the milk overnight. If you don’t have thyme they would also work with rosemary or sage.
They don’t rise, so fill your cases to the top, I used silicon cases.
I made these wheat free, feel free to swap with your favourite sausages and flour for a wheat version or see these which I adapted for this recipe.
- 175ml milk
- a bunch of thyme
- 4.5 of these Pork and Apple Sausages (or 225g of your favourite)
- 1 small onion grated
- 300g Dove’s Self Raising Wheat Free Flour Blend
- 2 tbsp caster sugar
- 1 tbsp baking powder (I make my own gluten free with bicarb and cream of tartar)
- 1/2 tsp salt
- 1 egg, lightly beaten
- 50g butter, melted
- 50g lancashire cheese, grated (or what ever you have)
- 2 small apples (I used royal gala)
- Remove the leaves from 3/4 of the thyme and soak in the milk overnight, if you don’t have time, don’t worry.
- Preheat the oven to 190′c and line a muffin tin with muffin cases.
- Remove the sausages from their skins and cook the meat in a frying pan, breaking into small pieces until golden. Remove from the pan and drain on kitchen paper. Cook the onion in the same pan until golden and then remove to the plate with the sausage.
- In a large bowl, mix together the flour, sugar, baking powder and salt. In a jug mix together the thymy milk, egg and melted butter.
- Pour the eggy mixture into the flour, add the sausage, onion and cheese.
- Peel and chop the apples, add them to the mixture and then stir until no lumps of flour remain.
- Use an ice cream scoop (or spoons) to divide the mixture between the tins, fill right to the top as the mixture won’t rise. Use the remaining thyme to put a sprig on top of each muffin.
- Bake for 25 minutes until golden on top, use a skewer to check they are cooked through.
Serve warm, on their own or with soup.
Savoury muffins striking your fancy? How about Ham and Cheese?