Herby caramelised onion, ‘nduja and sour cream muffins

Name: Herby caramelised onion, ‘nduja and sour cream muffins recipe
Yield: 6
Ingredients: 60g ‘nduja, crumbled; 2 eggs, beaten; 215g sour cream; 60ml olive oil; 40.00 ml caramelised onion relish (or any other leftover relish you have in the fridge), plus extra to serve; 300g self-raising flour; 250.00 ml mixed herbs, fifinely chopped (we used flat-leaf parsley, dill and mint), plus extra to serve

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P105 HERBY CARAMELISED ONION, ‘NDUJA & SOUR CREAM MUFFINS

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by Helena Moursellas

Sep 26, 2022

Helena Moursellas shares these super-versatile muffins. They're a tasty treat as well as being a great way to use up any leftover herbs.

60g ‘nduja, crumbled
2 eggs, beaten
1 cup (215g) sour cream, at room temperature
1/4 cup (60ml) extra virgin olive oil
2 tbs caramelised onion relish (or any other leftover relish you have in the fridge), plus extra to serve
2 cups (300g) self-raising flour
1 cup mixed herbs, fifinely chopped (we used flat-leaf parsley, dill and mint), plus extra to serve

Method

1.

Heat a non-stick frypan over medium heat and cook ‘nduja, stirring occasionally, for 5 minutes or until crispy. Drain on paper towel and set aside to cool completely.
2.

Preheat oven to 180°C. Grease a 6-hole Texas muffin pan.
3.

In a bowl combine eggs, sour cream, oil and relish and whisk to combine. In a separate bowl combine flour, herbs and ‘nduja and season with salt flakes. Add egg mixture and mix until just combined. Divide mixture evenly among prepared pan. Bake for 25-30 minutes until lightly golden. Drizzle muffins with extra relish and sprinkle with extra herbs to serve.