bohemianwanderer – These savory spelt and mozzarella whey muffins offer a simple way to use leftover whey from mozzarella.
The recipe uses spelt flour, although wholemeal flour works well as an alternative. You will need 150g spelt flour and 1½ teaspoons of baking powder for the batter.
Add one lightly beaten egg and 125ml mozzarella whey to bring the mixture together.
The recipe also allows plenty of flexibility with additional ingredients. You can use 100g of optional extras, including olives, sun-dried tomatoes, or roasted red peppers.
You can also add any other ingredients you have available or prefer. For extra richness, include a 125g ball of mozzarella and tear it into smaller pieces.
Three sprigs of fresh herbs can also add more flavor to the muffins. Rosemary, thyme, and oregano all work well, with their leaves picked from the stems.
The mozzarella and herbs are optional, so the muffins can easily be adapted to available ingredients.
Start by heating the oven to 200C, or 180C with a fan, which is 390F or gas mark 6. Grease a six-hole muffin tin, then line each hole before preparing the batter.
In a large bowl, combine the flour, baking powder, beaten egg, and mozzarella whey. You can also use a plastic container with a secure lid instead of a bowl.
Add your chosen extras and fresh herbs if you are using them. If desired, tear the mozzarella into pieces and add it to the mixture.
Beat everything together until the ingredients are evenly combined. When using a lidded plastic container, simply secure the lid and shake it vigorously.
Bake the Muffins Until Golden
Once the batter is ready, divide it evenly between the lined muffin tin holes. Make sure each portion is distributed as evenly as possible for consistent baking.
If using additional olives or mozzarella, place more on top of each muffin. This topping adds extra flavor and gives the muffins a more appealing finish.
Transfer the muffin tin to the preheated oven and bake for 15 to 18 minutes. The muffins are ready when their tops become golden and lightly browned.
Once baked, carefully remove the muffins from the tin and transfer them to a wire rack. Alternatively, allow the muffins to cool completely before storing them. Place cooled muffins in an airtight container and keep them in the refrigerator.
They can be stored in the fridge for up to three days. These muffins are particularly convenient because the recipe can accommodate different savory additions.
Olives, sun-dried tomatoes, roasted red peppers, and fresh herbs can all change the final flavor. The mozzarella also provides a richer texture while helping create a golden, flavorful topping.
Using mozzarella whey makes the recipe a practical option for anyone with leftover whey. The result is a versatile batch of savory muffins that can be prepared with minimal effort. They work equally well as a warm snack or as a make-ahead option for later.
