Well, these gorgeous Breakfast Muffins went down a complete treat during our #aweekinbabyfood series – check it out via our Instagram feed for easy ways to inspire the kids and get their tastebuds excited again. These light flour (we use organic white spelt) muffins are the perfect transporters of any flavour combination. We made a savoury batch with salty little nuggets of hellim (halloumi), dried mint and our favourite Cypriot flavour enhancers – mastik and mahlep (ground cherry stones) (these two even featured on a British Bake-Off challenge, as set by Cypriot-food lover Paul Hollywood – sorry, that always makes us smile!); and a naturally sweet batch, with cinnamon and tahini. We’ve called them Nuffin Muffins, as there’s nothing to fear, nothing bad inside, and nothing better. That pretty much sums it up perfectly! Serve with whatever you fancy – homemade jam, organic butter, honey, ewe’s cheese, olive oil, Marmite… we’ve tried them all, and are still enamoured!
For both muffin flavours, the batter is the same – these quantities will make 6 muffins of one flavour.
Double up if you wish to make both sets of muffins.
70ml Extra Virgin Olive Oil
130ml Milk (your choice – we used almond)
200g Flour (your choice – we used white spelt)
1 1/2 tsp Baking Powder
1/2 tsp Sea Salt
For the Halloumi & Mint Muffins:
1/2 tsp mahlep (don't worry if you can't fine this, or the mastic – health food stores & Turkish/Cypriot Food stores are best bet)
1 pinch mastik
1 tablespoon dried mint
100g halloumi, diced
For the Tahini & Cinnamon Muffins:
3 tbsps tahini
3 tsps cinnamon
1 tbsp sesame seeds (for sprinkling on top)
- 1 Pre-heat the oven to Gas Mark 5. Butter a deep muffin tin and add cupcake cases. The batter ingredients will make enough for 6 muffins. You can double up to make both the sweet and savoury options (6 of each).
- 2 Mix all the dry ingredients together in a bowl, sieving the flour to rid it of lumps. Stir well.
- 3 Add all the wet ingredients into the bowl with the dry ingredients. Fold in gently and combine well. Don't overwork the batter or the muffins will come out tough.
- 4 Add the chosen flavourings and ingredients from the ingredients list (are you making the savoury Halloumi & Mint, or the sweet Cinnamon & Tahini?), then combine everything well, before transferring to a muffin cases in the muffin tin (up to 3/4 full).
- 5 Place in the oven and bake for 20 to 25 minutes. Test with a clean cocktail stick – poke down to the bottom of the muffin and if removed without any batter residue on the stick, they're done. If not, pop back in for another 5 minutes. And so on...
- 6 Once done, remove to a wire rack to cool. They store well in an airtight container – just heat up before serving – 5 mins in a warm oven works perfectly.