Nettle & Blue Cheese Savoury Muffins

Surprise your family with these delightful and tasty savoury muffins! The subtle flavour of nettles gives the cheese a fresh, sharp edge while the addition of salad onion, chives and zucchini makes the perfect combination for a tasty bite.

Tender and filling they are superb with salads, soups or eaten on their own as a snack/light meal.

Makes: 6

Prepare: 20 minutes, plus cooling

Cook: 25-30 minutes

Ingredients:

• 125g self-raising flour
• ½ tsp baking powder
• ¼ bicarbonate of soda
• 2 eggs
• 30g zucchini grated and squeezed to remove any liquid
• 50g unsalted butter, melted
• 125ml milk
• 50g blue cheese
• 100g feta cheese, crumbled
• ½ bunch of dill, chopped
• handful of fresh stinging nettle leaves, blanched, drained, then squeezed and finely chopped
• 2-3 salad onions, finely sliced
• ½ bunch chives, chopped
• ½ tsp salt
• pinch of black pepper

1. Preheat the oven to 200°C, gas mark 6. Line a 6-hole muffin tin with paper cases or grease with a bit of oil. In a large bowl, combine the flour, baking powder, bicarbonate of soda and ¼ tsp salt.

2. Meanwhile melt the butter and leave to cool. In a jug whisk together the eggs, milk and butter, season. Then add the dill and chives (leave some for topping up the muffins), spring onion and gently mix together. Last add the nettle and zucchini. Pour the wet ingredients into the dry then add the blue cheese and half the feta cheese. Stir to just combine, but do not over-mix.

3. Spoon into the muffin cases and top with the remaining feta cheese, dill and chives. Bake for 20-25 minutes until golden brown and a skewer inserted into the middle comes out clean and dry. Cool in the tin for 5 minutes then transfer to a rack to cool completely. Will keep for 2 days in the fridge in an airtight container.