Savoury Radish Muffins

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.