In another thread Bill and Tessa were bemoaning lack of savoury snacks to take on outings. I know it doesn't help with trying to find stuff to buy in shops but it turned my mind to what I may be able to make. So this afternoon I did an experiment with what I had on hand in the fridge and larder. Took me 5 minutes to make these and 20 mins in the oven... result? Well, the first two disappeared whilst still warm from the oven. Absolutely Yummy! Moist and savoury. Yet to try them cold.
Makes 6 smallish muffins
55g greek yoghourt
55g buttery spread or softened butter
a level tsp baking powder
85g ground almonds
35g crumbled Stilton
3 small cherry tomatoes
Heat the oven to gas mark 4, 350F, 180C. Put the yoghurt and buttery spread or softened butter into a bowl and whisk together until well combined. Whisk in the eggs one at a time. Fold in the ground almonds and baking powder, when well combined fold in the crumbled Stilton. Spoon into muffin cases (I have those silicone ones which are fab!). Cut the cherry toms in half and top each muffin with a half tomato. I did this as a bit of a joke, thinking it looked like the cherry on top of a cup cake. In the event, when I got them out of the oven the tomatoes had disappeared! When we ate them there they were in the middle of the muffins. Yum!
1.5g carb per muffin - bargain!