Mashed Broad Bean and Lemon Zest Muffins


I had the most delicious leek, tomato and feta muffin on Columbia Road the other weekend. It was fluffy and tinted pink from the tomato and made me make lots of yummy noises. I got it at the St*ARTSPACE  gallery coffee “cupboard”. I can’t think of a better way to put it. The gallery has gouged out a part of its space that is the exact size for a coffee machine and one person. The way out of the coffee cupboard is by pushing the table where the customers order outside and then walking out! Everyone seems to be jumping on the coffee (band) wagon! Chortle chortle. If you have empty shelves in a cupboard, get rid of them and put in a coffee machine. We are, after all, addicted. But this post is about muffins and despite the coffee being good the muffin was scrumptious. Konditor and Cook also does good savoury muffins. I last made savoury muffins (Herby Tomato and Polenta Muffins with Mascarpone) a while ago so decided to delve into the freezer and release some broad beans. I looked around the kitchen and saw some lively looking acid yellow lemons and decided lemon zest and broad beans could be a good combination. I am pleased to say I was right and this was a successful recipe making a great breakfast, lunch with salad, couscous, whatever and a good snack.

What you need (makes 8):

150g broad beans

110g unsalted butter, cut into cubes

A couple of pinches of salt

A scrunch of pepper

Lemon zest from 1 medium lemon or 2 small lemons

2 tbsp sunflower oil

1 egg

120g wholewheat flour

1 heaped tsp baking powder

A muffin tray

Baking paper or muffin cups

What you need to do:

1. Heat the oven to 180C.

2. Boil the broad beans for 3 minutes.

3. Drain them and place them into a blender with 1 tablespoon of sunflower oil. Whizz for 30 seconds. They should still be bitty rather than a purée.

4. Put the cubes of butter in a bowl with the salt and pepper and cream with a fork.

5. Add the tablespoon of sunflower oil and the egg and mix with a fork but make sure the butter still has a few little clumps.

6. Grate the lemon zest into the eggy mixture and add the blitzed broad beans. Combine them into the mixture with a fork.

7. Add the flour and baking powder and mix everything together but not too much.

8. Divide the mixture into the muffin cups or use baking paper cut into squares, scrunched and placed in the holes in the muffin tray.

9. Bake for 15-20 minutes until lightly browned.

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