Spinach and parmesan muffins

A savoury muffin from Konditor and Cook that ticks the boxes of both indulgence and health

There is only one possible flaw with these muffins from Konditor and Cook—a small one, but one that is worth flagging up early on in proceedings. You will be startled if you aren’t fully aware these are savoury goods.

They are not sweet muffins. They are not, as one innocent colleague made the mistake of assuming, pistachio and honey muffins—though you could be forgiven for assuming so due to their fluffy mounds of bright, speckled green with creamy highlights. Expect pistachio and honey, and you’ll be disappointed. Expect spinach and cheese, however, and you’ll be satisfied that is precisely what these contain.

Fresh Market spinach, virgin olive oil, strong parmigiano-reggiano (no imposters allowed here) and organic eggs meld with natural butter and flour to create these culinary comforts. Sprinkled with pumpkin seeds, they miraculously succeed in ticking the boxes of both indulgence and health. Baked by hand fresh each morning, you have to be quick off the mark if you want to secure one yourself.

Delicious creaminess
It’s worth the early start though: “They are ideally enjoyed warm or even hot during autumn and winter months,” says Konditor and Cook’s founder, Gerhard Jenne. “We pipe cream cheese into the centre of each muffin just before baking. This helps to keep the sponge moist and adds a delicious creaminess to the texture.”

Not being the most morning of morning folk, ours had cooled by the time we got there, but were no less enjoyable for being paired with butter and yet more cheese.