Goats Cheese, Leek and Courgette Savory Muffins Recipes by Flavia Rowse
Flavia Rowse Cooking Demonstration & Recipes at Divertimenti Hosted by AGA & Visit Britain
"Afternoon Tea"
Cooking at the London 2012 Olympic Games
July 25, 2012
@LifeofaRockStar
Goats Cheese, Leek and Courgette Savoury Muffins
Makes 12 large muffins or 24 mini muffins
Ingredients:
300g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1-2 teaspoons flaky sea salt
A large pinch freshly ground black pepper
60g parmesan, coarsely grated
2 eggs
250g Greek style yoghurt
4 Tablespoons olive oil
200g courgettes, coarsely grated and drained
1 small leek, finely sliced and sweated
1 wheel crumbly goat cheese
Here is a link to Metric Conversions
Method:
• Heat the oven to 175º C and line a muffin tin with 12 paper cases.
• Weigh the flour, baking powder, bicarbonate of soda, salt, pepper, basil and parmesan into a large bowl and mix together lightly. In a separate bowl or measuring jug, whisk together the eggs, yoghurt and oil. Pour this over the dry ingredients and stir with a spatula until roughly combined. Do not over mix. Add the courgettes, leeks and crumbled goats cheese and stir just until evenly distributed.
• Spoon or scoop the batter into the muffin tin and bake for about 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.
• Also try folding through homemade pesto into the basic muffin batter or cheddar, bacon, cherry tomato and fresh thyme. The combinations are limitless!
Special thanks to Flavia Rowse for sharing her recipes with the Life of a Rock Star™ readers. We especially loved the idea of using party themed muffin tin paper cases!
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London is known for nothing if not its afternoon tea. So this summer during the London 2012 Games we made sure that we did as the Londoners do and included a proper tea in our Olympic Games.
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