I am sharing here a recipe of a savoury cake (which can also be transformed into muffins of course). This is ideal for picnic or walking diner and if you do mini muffins, you can even serve it during an aperitif.
I have used here a combination of tomatoes and basil but you can use any savoury combination such as ham/olives, goat cheese/tomatoes, bacon/prunes or courgettes/tuna. The basic batter remains the same it is just a matter of playing with the flavours.
As usual I have baked with Spelt flour and you can use Einkorn or khorasan flour, but the recipe will not work with wheat (you would need less eggs). You can read here why I do not use wheat in my cooking and why I avoid it as much as I can.
You will need:
- 200 grams spelt flour
- 6 eggs
- 10 cl milk
- 1 table spoon olive oil
- 2 tea spoon baking powder
- a pinch of salt
Pre-heat the oven at 180 C (fan oven)
In a mixing bowl combine the flour and the baking powder. Add then the eggs, the milk and the oil. Mix until all ingredients are well combined. The basic batter is ready. For my muffins, I have used 200g tomatoes and a handful of fresh basil leaves, which I have chopped.
Grease a baking tin and line the bottom with parchment paper. Pour the batter in the tin and cook for about 45 minutes until skewer inserted into the middle of cake comes out clean.
If you make muffins, spread the batter in the muffins tin and cook it for 20 to 25 min until skewer inserted into the middle of cake comes out clean.
Those cakes/muffins are delicious served warm, but if taken for a picnic or a trip away they can be eaten at room temperature easily and without any loss of flavours! They keep for a couple of days, I do recommand to keep them in the fridge though.