Artichoke, Lemon and Cheese Muffins

Christmas was a wonderfully busy and hectic time this year, it was perfect. There have been so many inspirational things so I have lots of recipes planned for this year. One of things that I really enjoyed trying was a spelt truffle risotto at Castle Terrace in Edinburgh. It was amazing and I have made two risottos using spelt with my partner since. It has more bite than traditional risotto rice and has a wonderful nutty flavour. I will follow with a recipe for it shortly.

For Christmas my incredible partner got me a KitchenAid Free Standing Mixer, it is beautiful. As a result I have been making as many recipes as possible that require using it. This is the most interesting one that I have made so far. I fancied making something savoury and had some artichoke hearts in the fridge and lemons, for the copious amounts of gin and tonic I drank over Christmas and New Year, and came up with this recipe. It makes a great alternative to bread for dipping into soup or for when you want something savoury rather than sweet.

I have also shown a picture of the amazing Christmas Cake my Grandma made for me which I am still enjoying everyday with a cup of coffee.

Artichoke, Lemon and Cheese Muffins

Ingredients (makes 9 muffins)

  • 7½ oz/225g  cottage cheese
  • 20z/50g hard goats cheese, grated
  • 20z/50g wholewheat plain flour
  • 3½oz/100g ground almonds
  • 1 tsp baking powder
  • 40z/120g artichoke hearts, chopped
  • zest of 1 lemon
  • 1 tsp dried thyme
  • 4 eggs
  • salt and pepper

Method

  1. Pre-heat the oven to 200C/400F/Gas 6. Line a nine hole muffin tin with muffin cases.
  2. Place all of the ingredients into a bowl and mix.
  3. Spoon the mixture into the muffin cases and grate some more goats cheese over the top. Bake in the pre-heated oven for 20 minutes. Leave to cool slightly.

Enjoy! H x

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