A week ago, I got back to my baking classes! I just love combining two things I love doing - teaching & baking! Had an awesome group of bakers and we had a blast and baked up a storm! I have another, slightly more advanced class that I will be teaching later this month, if you are interested in joining! :) Here is an awesome picture of the pound cake made by the participants.
Now on to the recipe! This muffin recipe was an experiment and I was pretty pleased with it! The texture was amazing - totally moist, soft and light. And the flavors were mild and understated with an occasional salty hit from the feta. A very interesting savory muffin, indeed!
I was going to add 1 egg into this batter but I totally forgot to add it! And so I unintentionally ended up with this awesome egg-less muffin!
Both my husband and I enjoyed this light, delicate muffin recipe and I wouldn't have to think twice about baking these again!
(Photo courtesy - Gowrishanker Siva)
Now on to the recipe! This muffin recipe was an experiment and I was pretty pleased with it! The texture was amazing - totally moist, soft and light. And the flavors were mild and understated with an occasional salty hit from the feta. A very interesting savory muffin, indeed!
This is a small batch recipe and makes 3 muffins - perfect for our breakfast! If you want a bigger batch, I am sure this can be doubled or tripled.
Feta, Fig & Honey Savory Muffins (Egg-less)
Makes 3 muffins
Ingredients
1/2 cup all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/4 cup buttermilk
3 tbsp honey
2 tbsp vegetable oil
2 small, ripe figs, chopped
3-4 tbsp firm feta, roughly crumbled
Method
1. In a small bowl, combine the buttermilk, honey and oil. Set aside
2. In a medium bowl, combine flour, baking soda and salt. Stir lightly to make sure the salt and soda are evenly distributed.
3. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir lightly until just combined. Don't overmix.
4. Stir in the feta and figs very gently until just combined.
5. Spoon into muffin cups and bake for about 15-18 minutes or until golden on top and springy to touch.
6. Serve warm with butter and some extra honey to drizzle.
Both my husband and I enjoyed this light, delicate muffin recipe and I wouldn't have to think twice about baking these again!
If you want more details about the baking classes, write to me using the email form in my contact page or at contact me at my Facebook page. Cheers!
