Cauliflower, Stilton Sourdough "Scuffins"
No fancy equipment required for these decadent, little-bit-naughty muffins! The cauliflower keeps them super moist and fluffy while the stilton adds a winning punch of flavour.
Servings: 12 muffins
One large and one medium mixing bowl
Measuring cups and spoons
2 x 6pc, large muffin/cupcake tins
- ½ cup Sourdough starter Starter should be active; fed within 24 hours or warmed up out of the fridge for a couple of hours.
- OR!!! Substitute the starter for 1/4 cup each of plain (or wholewheat/spelt) flour and water.
- 1 ½ cup Plain / all-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Coarse sea salt
- Coarse black pepper; large pinch
- 1 cup Oats I use jumbo oats as I love the texture they bring but regular rolled will work too.
- 1 cup Milk + 2-3 tbsp I use almond milk (and I never remember to bring it to room temperature!)
- ¼ cup Grapeseed oil Or another light flavoured oil; plus extra for greasing the tins.
- 1 Egg; large, whole
- 3 Cauliflower florets; large Roughly 30g.
- 100-150 g Stilton (blue) Ideally use from the freezer/fridge. If you really like your cheese, go for the full 150g.
- 20 g Cheddar Finely grated; for topping
- Semolina or extra plain flour For dusting the muffin tins.
Preheat your oven to 200C/390F fan / 220C/430F / Gas Mark 7.
Using a piece of kitchen roll or a pastry brush, lightly oil each muffin 'hole' and sprinkle a little semolina or flour over each - this helps to get nice crisp bottoms.
In a small mixing bowl, measure out the flour, baking powder, baking soda, salt and pepper. Mix to combine.
In the large mixing bowl, measure out 1 cup of oats. Get a small bowl and set aside 2 tbsp of the oats for the topping. Into the large bowl, add 1 cup milk to the oats; set aside.
Finely chop the cauliflower and the stilton, you don't really want anything larger than 1cm cubed. Set aside.
If using the cheddar, finely grate it, mix into the 2 tbsp of oats and place the bowl into the fridge to keep cold (this will make it easier to handle).
Combine and bake
Into the oats/milk (don't forget the extra 2 tbsp, you can add an extra tbsp later if your batter is a little too thick), add your egg, oil, stilton and cauliflower. Mix to combine.
Fold the starter into the mix and then slowly add the bowl of dry ingredients into the wet. Keep turning the mix to fold in the flour etc. rather than furiously mixing it in. If your mix is really thick, add 1 last tbsp milk.
Spoon the mix evenly between the muffin tins. Sprinkle a little of the oats (and cheese if using) over each muffin.
Bake in the oven for 20 minutes. If the tops are a nice, golden brown, remove from the oven; if not bake for a final 5 minutes.
Cool and scoff!
When the tops are golden, remove the trays from the oven. Immediately remove the muffins from the tins and cool on a wire rack for as long as you can before someone comes and steals one!
Store in an airtight container and in the refrigerator once cool.
Serve plain or topped with butter, cream cheese, or a little fresh stilton for an extra pop of flavour!
You can use a stand mixer however keep in mind to use a low speed and don't over-mix your batter.
My starter is 100% hydration, rye but you can use whatever you work with, ideally fed within 24 hours so you've still got some active bubbling.
If using your starter from the fridge, take it out 1-2 hours before using and place somewhere warm enough to wake it up.