It’s entirely my own fault, but I’m feeling pretty delicate today. If I’m not going to leave the house and do something useful, I generally turn to baking as a way to get the sense of achievement that normal people get from doing a bit of gardening (or whatever it is they do on a Sunday). I’d bought some buttermilk earlier this week, intending to make some of Hugh Fearnley-Whittingstall’s savoury muffins from last week’s Guardian Weekend magazine, and today seemed as good a day as any. (You can consult Hugh’s article and recipes here.)
I decided to make a variation on the red onion, cheddar, and bacon muffins, leaving out the bacon, replacing the cheddar with cubed feta, and adding a handful of toasted pine nuts. I also replaced half of the specified 250g wholemeal self-raising flour with its white equivalent, wanting to avoid that worthy heaviness at all costs. It wasn’t a risk worth taking today.
Apart from a moment when I absent-mindedly licked a spoonful of the mixture and was shocked to discover that it’s just not the same when it’s not cake batter, I didn’t encounter any problems. The muffins are pretty tasty too, especially warm from the oven. My only issue with them is that once cooked and removed from their paper cases, a thick layer of muffin remains stubbornly stuck to the paper. Perhaps more melted butter in the mixture might solve this – further experiments in muffin-making will have to be conducted.