My attempt at not eating too much bread went out the window this week when the weather turned bad and I started making soup.
I was determined for the first two days and when I saw some recipes for savoury muffins I was done for.
Will power left me and I headed into the kitchen in search of a new tasty treat.
This recipe is a combination of a few recipes I found and can be made as a loaf, but for me and because if I make a loaf it WILL get eaten, I used muffin tins.
Portion control paired with the small amount of self discipline I had left won through.
These Cheesy Olive & Herb Buttermilk Muffins are the perfect accompaniment for soups, stews, pate's and cheeses.
They even work well on the side of a light salad for lunch.
If you want a great soup recipe here's a link to my Roasted Fresh Tomato Soup which is the perfect partner for these muffins.
Don't be put off by the Buttermilk side of things.
I changed the recipe to use milk and lemon juice which acts the same way as Buttermilk, but if you want to use the real thing just use the same amount plus 1 tbsp and leave out the lemon juice,
In North America Buttermilk is widely available but it's not something that you use a lot of unless doing a lot of baking so, to me, it's not worth buying a large container just to throw away.
I usually just do the milk/lemon juice thing and have no problems.
These muffins can be versatile little creatures. I kept it to "what it says in the tin" but you can add ham or other meats, you can play around with the cheeses and maybe add blue cheese and walnuts.
The list is endless, just don't be afraid and be aware the too much cheese will make your muffins heavy and rubbery.
So, get in there, empty your cupboards and make a batch of these little savoury muffins.
Treat your taste buds!