Savoury Muffins

We’ve been having a little bit of an unintentional summer vacation from blogging – busy times but in a totally good way: we’ve been spending a lot of time in summer cottages and not that much time in the kitchen, and that’s about to continue for a while. Anyhow, this is a simple recipe that came together quite quickly when I wanted to make a salty evening snack. These were my first savoury muffins and they came out deliciously. I’m already thinking of a number of variations – with chopped nuts, seeds, and different spice combos. These would be quite perfect for a summer picnic I think!

savoury_muffins

I recently found a wonderful organic smoked rye flour. It’s called riihikuiva which means barn-dried in Finnish, and has an amazingly deep and rich smokey flavor. If there’s no smoked flour available, I bet a pinch of smoked paprika with regular rye flour would work just as well. We served these muffins plain, hot from the oven with our evening tea, and I bet muffin halves spread with some vegan cream cheese would be pretty tasty as well.

Dry Mix:

  • 2 dl white whole wheat flour
  • 1/2 dl smoked rye flour (or another smoked flour, or medium rye flour)
  • 1/2 dl oat bran
  • 2 teaspoons baking soda
  • 2 teaspoons brown sugar (muscovado)
  • 1 teaspoon each: salt, dried basil, chilli flakes

Wet Mix:

  • 1 and 3/4 dl plain unsweetened soy yoghurt
  • 3/4 dl cold-pressed sunflower oil (or olive oil)
  • 1/2 to 3/4 dl water
  • 2 cloves garlic, pressed

Add-ins:

  • 15 kalamata olives, chopped
  • 3 sundried tomatoes in oil, rinsed and chopped
  • 1-2 tablespoons capers
  • 1 spring onion, sliced

I first preheated the oven to 200 degrees Celsius and sprayed 8 muffins cups with olive oil.

I stirred together the wet and dry mixes in separate bowls and then combined the two, being careful not to overmix. I had to add a tablespoon or so more water because the batter was too dry, but this always depends – it’s best to start with 1/2 dl water and add more as needed. I folded in the olives, sundried tomatoes and capers, and spooned the batter in the muffin cups. Then I sprinkled the muffins with some onion slices, and baked them for 17 minutes, until a toothpick inserted in the center of a muffin came out clean.

11 Comments

  1. Posted July 24, 2009 at 21:40 | Permalink

    Kuulostaa hyviltä! En olekaan koskaan kuullut savustetusta ruisjauhosta, heti heräsi kiinnostus….

  2. Posted July 26, 2009 at 10:10 | Permalink

    ooo i love the idea of savoury muffins, would work wel good as part of a lunch i think :)

    love your blog by the way :)

    peony xox

  3. Posted July 26, 2009 at 10:54 | Permalink

    These sound wonderful! I also use an organic smoked flour in baking! Yum!

  4. Posted July 27, 2009 at 16:28 | Permalink

    These sound perfect! And I could use smoked spelt flour for them.

  5. Posted August 2, 2009 at 21:17 | Permalink

    How tempting! I’ve only made sweet muffins so far, but this sounds like a tasty change of pace. The addition of kalamata olives is particularly enticing!

  6. Posted August 18, 2009 at 20:23 | Permalink

    These would be lovely to have with a salad.

  7. Posted August 22, 2009 at 05:56 | Permalink

    These look amazing! Thanks for sharing!

  8. Posted August 25, 2009 at 15:31 | Permalink

    Hey, your blog is beautiful. these muffins look amazing, sadly I can’t eat gluten, but I will attempt to adapt them to a gluten-free version instead.

  9. Posted September 30, 2009 at 00:19 | Permalink

    Another great recipe collection that would’ve never occurred to me! Excellent ideas here.

  10. Posted February 20, 2011 at 00:54 | Permalink

    As someone who’s not very adept at baking, I love how you divide up your instructions, making it more obvious what things are easier to substitute (add-ins) and what aren’t.

  11. Posted February 4, 2013 at 05:01 | Permalink

    Wonderful, I will try this. Sounds yummy.

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