© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
A simple savoury muffin recipe made with spelt, nigella seeds, basil and Halloumi cheese. They are fantastic picnic food and perfect as a healthy lunch box treat, delicious eaten alongside a soup or a stew, or make a very tasty addition to a brunch table.
They are best eaten on the day they're baked – ideally fresh from the oven, but they will keep for up to 3 days in an airtight container, or freeze for up to a month. As muffins need to be worked as little as possible so that the texture stays light and tender, keep the amount of stirring you do to a minimum.
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- Mix together the fresh goat cheese, sour cream, chopped dill and lemon zest, then season with a little salt and plenty of black pepper.
- Place the flatbread of your choice in a serving platter. Spread the cheese mix all over it. Drape the salmon on top and scatter with sprouts, capers and arugula. Season again and serve cut into squares with the lemon wedges to squeeze over.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
wow che buoni!!!
ReplyDeleteLove a good savory muffin!
ReplyDeleteHello Angie,
ReplyDeleteYour muffins do look tasty! Take care, have a great day!
I bet those duck eggs make these muffins outstanding! We have a few stores in our neighbourhood that sell duck eggs but I've always been a little intimated by them, so huge! But this recipe seems doable and tasty too.
ReplyDeleteEva https://kitcheninspirations.wordpress.com/
...Angie, you used so many ingredients that are new to me.
ReplyDeleteWonderful! -Christine cmlk79.blogspot.com
ReplyDeleteEstos muffins tienen el problema de no poder comer solo uno, son tan sabrosos que apetecen un montón. Y quedan muy bonitos.
ReplyDeleteLooks uber lecker, I could probably eat the whole pan! I've been planning what to cook this week today and I have absolutely no idea how to fill all week long with dishes, it always wrecks my nerves, wish I had a cook, and a butler too as cooking three meals a day is very tiring especially if you have a career.
ReplyDeleteThose toasted pine nuts on top make these muffins extra special.
ReplyDeleteI have halloumi cheese in my fridge that I don't know how to use, this could be a fantastic idea!
ReplyDeleteThose look yum, yum, yummy!
ReplyDeleteThey certainly look lovely and would taste delicious.
ReplyDeleteNigella seeds are new to me, but Nigella Lawson I know well!
ReplyDeleteI like this recipe and will probably use it soon.
ReplyDeleteYummy
ReplyDeleteHola Angie. Estos muffins tienen una pinta estupenda. Me encanta tu receta. Un saludo.
ReplyDeleteThanks for sharing this delightful and versatile recipe, I think it just earned a permanent spot in my kitchen!
ReplyDeleteSpelt and halloumi are new to me!
ReplyDeleteSavory always calls my name! Love these muffins
ReplyDeletenew for me to have basil in the muffin....
ReplyDeleteI'll try your recipe.... thank you for sharing
Few people bake with spelt flour; I like it myself. I have never heard of the cheese or the seeds, but the muffins look incredible!
ReplyDeleteI love a savoury muffin and i love pine nuts. I remember a friend telling us a story about collecting pine nuts on the roadside as they drove around in Europe when they were children. Sounds marvellous.
ReplyDeleteI much prefer savory muffins — and these are gorgeous! I have not used haloumi much, but I have always enjoyed it. David (C&L)
ReplyDelete