PERFECT P ICNICS WI TH
OUR CITY’S ICONIC BAKERY SHARES SOME CROWD-PLEASING IDEAS TO MAKE YOUR PICNIC AN ALFRESCO FEAST TO REMEMBER
SAVOURY COURGETTE MUFFINS The grated courgette in these muffins keeps them wonderfully moist, like the carrot in a carrot cake. The feta, sun-dried tomatoes and parmesan add an irresistible salty, savoury, umami taste. These are perfect for a savoury breakfast or picnic.
INGREDIENTS • 200g plain flour • 40g jumbo oats • 2 tsp baking powder • 1/2 tsp bicarbonate of soda • 1 tsp salt • 1/2 tsp black pepper
• 8g basil leaves, chopped • 60g parmesan, grated • 2 medium eggs • 250ml buttermilk • 4 tbsp olive oil • 200g courgette, grated • 40g pine nuts for the topping • 40g sun-dried tomatoes, chopped into small pieces • 40g feta cheese, chopped into cubes • 20g parmesan, grated
STEP-BY-STEP GUIDE 1. Preheat the oven to 230°C (210°C fan) and place paper muffin cases in a 12-hole muffin tin. 2. Mix together the flour, oats, baking powder, bicarbonate of soda, salt, pepper, basil and parmesan in a bowl. 3. In a separate bowl, beat together the eggs, buttermilk and oil. Pour the wet ingredients over the dry ingredients. Stir to combine, then add the grated courgette and pine nuts and stir until just combined (do not overmix or you will make tough muffins). 4. Spoon the mixture evenly into the 12 muffin cases. Top with the pieces of sun-dried tomato and feta and sprinkle over the parmesan. 5. Bake for 20–25 minutes until the muffin tops have domed and they spring back to the touch. Remove from the oven and leave to cool in the tin.
RECIPES TAKEN FROM
Fitzbillies: Stories and Recipes from a 100-Year-Old Cambridge Bakery , by Alison Wright & TimHayward (Quadrille, £20) Photography: Sam A Harris
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