Seaweed Muffins

Seaweed is bursting with nutrition and adds subtle layers of umami flavour — and it is a fantastic addition in baking. Here are two seasonal muffins, one sweet and one savoury, each built around a different seaweed from the East Neuk shore.

Rhubarb, apple & sugar kelp muffins

Wet ingredients

• 2 medium free-range eggs
• 120ml sunflower oil · 100ml full-fat milk · 100ml water
• 1 tsp baking soda
• 1 medium apple, grated
• 1 stick rhubarb, sliced thinly lengthwise, plus 12 small chunks for topping

Dry ingredients

• 300g plain flour · 2 tsp baking powder
• 150g demerara sugar
• 1 tbsp ground sugar kelp
• 1 tsp salt · dulse flakes to finish (optional)

Method

Preheat the oven to 180°C fan and grease a 12-cup muffin tin right up over the top edges. Whisk the eggs, oil, water and milk in a jug, then mix in the grated apple, sliced rhubarb and baking soda. Combine the dry ingredients in a large bowl, make a well, add the wet mix and fold until just combined — the batter should be lumpy and drop from the spoon. Fill the tins nearly to the top, sit a chunk of rhubarb on each, sprinkle with sugar and dulse flakes, and bake on the middle shelf for 20–25 minutes until risen, firm, and a skewer comes away clean. Cool in the tin a few minutes before turning out onto a rack.

Wild garlic pesto, carrot & laver muffins

Wet ingredients

• 2 medium free-range eggs
• 100ml sunflower oil · 100ml full-fat milk · 100ml water
• 1 medium carrot, grated · wild garlic pesto

Dry ingredients

• 300g plain flour · 3 tsp baking powder
• 2 tbsp toasted, crushed laver
• ½ tsp salt · grated cheese to top

Preparing the laver

Gently massage dried whole laver with a little oil, spread it on a heavy baking tray and toast in a hot oven for a couple of minutes until crisp. Cool, then crush.

Method

Exactly as above: wet into dry, fold lightly, fill the tins, top each with grated cheese, and bake at 180°C fan for 20–25 minutes.

Tips for the best muffins

• Grated vegetables or fruit keep muffins moist.
• Don’t overmix — folding keeps the air in for a fluffy crumb.
• Hold back a little of the wet mix as you fold; flours vary. Consistency is everything — not too wet, not too dry.
• Toppings before baking turn a good muffin into a great muffin.