I bought a couple of muffin tins a while ago and I have been feeling guilty about them ever since. I love buying things for the kitchen which is already stuffed with things - crockery of various sorts, stockpiles of things like spices and pulses and things I bought for a particular recipe and then pushed to the back of a cupboard - and do try to restrain myself from buying more. So, having only used the muffin tins a couple of times has been weighing on my conscience. So, I decided to bake some savoury muffins for a party that we had recently. I like Hugh Fearnley-Whittingstall's recipes so decided to try his one for carrot, spinach and cumin muffins. The recipe can be found here (need to scroll as it's the last one in the article). They came out beautifully - I particularly liked the slightly sour tang from the natural yoghurt - and were a big hit at the party. It was, however, crucial to monitor them carefully in the last few minutes they were in the oven as they went from undercooked to cooked in only a couple of minutes.
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