Savoury Radish Muffins

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by

Credit: Recipe courtesy of Oddbox

“These radish muffins make the perfect on-the-go snack. The radishes become sweet and tender and give a wonderful texture to the muffins.”

Ingredients

  • 250g plain flour
  • 2 tsp baking powder
  • ½ tsp fine salt
  • a pinch of black pepper
  • 1 tsp garlic powder
  • 1 tsp rosemary (chopped)
  • 3 eggs
  • 50g olive oil
  • 5 tbsp milk of choice
  • 1 tsp runny honey
  • 200g radishes
  • 150g goat’s cheese (crumbled)
  • 12 Black olives (sliced)

Method

  • Preheat the oven to 180C/160 fan/gas mark 4. Grease a standard-size 12-hole muffin tin.
  • Cut the radishes into quarters, or just into halves if they’re a bit smaller.
  • In a large mixing bowl, combine the flour, baking powder, salt, pepper, garlic powder and rosemary.
  • In a smaller bowl, combine the eggs, olive oil and milk of choice (plus the honey if using).
  • Add the egg mixture to the flour mixture and mix well until combined.
  • Fold in the radishes, crumbled goat’s cheese and sliced black olives. 
  • Pour the batter into the holes in the muffin tin. Bake for 15-20 minutes, or until a skewer comes out clean.
  • Leave the muffins to cool in their tin for 10 minutes and enjoy!

How to store

Store your muffins in an airtight container for up to 3 days. You can freeze them for up to 3 months. Pop them in the oven to defrost. 

Leftovers

The muffins are perfect on-the-go, or with a side of green salad. 

Substitutes

  • No radish? Try with carrot, red onion, or leeks instead. 
  • No garlic powder? You can use fresh garlic. 
  • No rosemary? Swap for any dried herbs you have. 
  • No milk? Try with yoghurt.
  • No honey? Use maple syrup, or leave it out completely.
  • No goat cheese? Try with crumbled feta, blue cheese or mozzarella. 
  • No olives? Use sundried tomatoes or capers.