Lightly flavoured with herbs and a hint of orange, Muffins with Herbs make an unusual breakfast treat. Serve warm, with butter.
4 oz. plus
2 tablespoons butter, melted
14 oz. flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons very finely chopped fresh parsley
2 teaspoon dried marjoram
½ teaspoon ground coriander
4 teaspoon mixed spice or ground allspice 1 teaspoon black pepper grated rind of 1 orange 4 eggs 10 fl. oz. buttermilk
Preheat the oven to very hot 450CF (Gas Mark 8, 230CC). With the 2 tablespoons of butter, generously grease three 12-muffin pans and set them aside.
Sift the flour, salt and baking powder into a large mixing bowl. Stir in the parsley, marjoram, coriander, mixed spicc or ground allspice, black pepper and orange rind. Set aside.
In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are pale yellow in colour and fall in a steady ribbon from the whisk. Add the remaining butter and the buttermilk to the eggs and stir well.
Stir the egg mixture into the flour mix- ture as quickly as possible. Do not over-mix as the ingredients should be just combined.
Spoon the batter into the prepared muffin pans. Place the pans in the centre of the oven and bake for 15 to 20 minutes or until a skewer inserted into the centres of the muffins comes out clean.
Remove the muffins from the oven. Cool in the pans for about 4 minutes and then turn them out on to a plate. Serve warm.