Mini savoury muffins

Ingredients

• 100 gsemi-wholemeal flour
• 60 gsoy yoghurt
• 35 gextra-virgin olive oil
• 5 gbaking powder
• 25 gwhite wine
• 1 teaspoonrinsed capers
• 5sun-dried tomatoes
• 10 gblack olives
• to tastesalt
• to tastethyme
• to tasteviolets, for garnish

Instructions

1. 1

   Mix the ingredients

   In a large bowl, combine the dry ingredients. Emulsify the liquid ingredients together in a jug, then add them to the bowl and mix well with a spoon.

2. 2

   Prepare to bake

   Brush with oil, then bake at 180°C for about 25 minutes.

3. 3

   Add the garnish

   Finish by garnishing with violets.

What are savoury muffins?

Savoury muffins are small, individually portioned bakes that take the familiar muffin format in a more snack-like direction. This version brings together Italian-style ingredients such as olives, capers, thyme and sun-dried tomatoes.

The recipe is vegan, using soy yoghurt and olive oil rather than dairy. The combination of salty, tangy additions gives the mild flour-based batter plenty of savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The flour supplies most of the carbohydrates, while olive oil and olives contribute much of the fat. Protein comes in smaller amounts from the flour and soy yoghurt; serve a muffin alongside vegetables or a bean-based dish for a more balanced plate.

The flour and raising agent

Semi-wholemeal flour: its slightly more substantial character suits these savoury bites. Measure it carefully so the batter does not become unnecessarily dense.

Baking powder: mix it evenly through the dry ingredients to help the muffins rise as they bake.

Build the savoury flavour

Capers and olives: rinsed capers and black olives bring salty, briny notes. Taste before adding salt, as these ingredients can already season the batter.

Sun-dried tomatoes and thyme: the tomatoes add concentrated flavour, while thyme gives the muffins an aromatic finish. Keep the pieces small enough to distribute through the batter.

Emulsify the liquids

Soy yoghurt, oil and white wine form the liquid part of the mixture. Emulsifying them in a jug first helps combine the oil with the other liquids before they meet the dry ingredients.

Once combined, stir with a spoon until the batter comes together; avoid prolonged mixing, which can make small bakes heavy.

Check the bake

The stated baking time is about 25 minutes at 180°C. Ovens vary, so begin checking towards the end of that time rather than relying on the clock alone.

Look for muffins that are set and lightly coloured. Let them settle briefly before handling so their crumb has a chance to firm up.

Serve as a nibble

These muffins are intended for a nibble during dinner or as an appetiser. Their salty, herb-led flavour also works well alongside a simple salad or a spread of other small bites.

Add the violet garnish just before serving for a decorative finish.

Recipe notes & tips

• Rinse the capers before measuring them to reduce excess brine.
• Chop the olives and sun-dried tomatoes finely so they are spread throughout the batter.
• Emulsify the liquid ingredients in a jug before adding them to the bowl.
• Stir the batter with a spoon only until it comes together.
• Check the muffins near the end of the 25-minute baking time, as ovens can differ.
• Add the violets after baking as a finishing garnish.

Variations

• Herb swap: use another dried herb in place of thyme.
• More olives: increase the black olives for a brinier bite.
• Tomato swap: use a different variety of sun-dried tomato if that is what you have.
• Extra capers: add a few more rinsed capers for a sharper, saltier flavour.

Common mistakes to avoid

• Skipping the rinse: unrinsed capers can make the batter too salty; rinse them before adding.
• Uneven mixing: clumps of baking powder can affect the rise; distribute it through the flour first.
• Overmixing: working the batter for too long can make the muffins dense; stop once it is combined.
• Guessing the bake: colour and oven performance vary; check the muffins as they approach 25 minutes.
• Garnishing too early: violets can lose their fresh appearance in the oven; add them after baking.

How to store

Cool the muffins completely, then keep them in an airtight container in the fridge for up to 3 days. Reheat briefly in a low oven until warmed through.

Frequently asked questions