Goats chese, red onion and rosemary muffins - Delia Smith

As well as the spinach, carrot and cumin muffins, both in order to further justify having purchased muffin tins and in order to try a different recipe, I also made goats cheese, red onion and rosemary muffins for the party.  I used this recipe from Delia which was similar to the Hugh Fearnley-Whittingstall recipe but without natural yoghurt.





These came out nicely but I didn't like them quite as much as the Hugh Fearnley-Whittingstall ones - to be honest, I think mostly they just weren't quite strong tasting enough for me.  I'd be inclined to try them again with a stronger flavoured cheese - perhaps stilton or very mature cheddar.

Carrot, spinach and cumin muffins - Hugh Fearnley-Whittingstall

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.