- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Tereze Pospíšilová's savoury wholemeal muffins are full of umami flavour and make a sumptuous treat with chutney, butter or just on their own. |
These muffins are made with a mix of our YQ and rye flour with added texture from malted wheat flakes.
Rye grain makes a highly nutritious flour with a deep, distinctive flavour traditionally used to make robust, close-textured breads. Our wholemeal organic rye flour is stone-milled at Gilchesters Organics in Hertfordshire, or in small batches through our own mill at the Hodmedod Mill House.
Makes 12 muffins
Ingredients
Toppings
|
Method
|
Immensely satisfying food from Hugh Fearnley-Whittingstall's book High Fibre Heroes: Fat portobello mushrooms roasted until charred and juicy, served in toasted sourdough with caramelised red onions and tangy kimchi. A chunky, satisfying plant-based sarnie.
A vibrant and satisfying salad from Hugh Fearnley-Whittingstall's book High Fibre Heroes, featuring complete protein from quinoa and lentils, topped with elegant carrot ribbons and a creamy tahini or peanut butter dressing. Perfect as a light meal or a sharing side.
A quick, high-fibre one-pan meal featuring earthy lentils and a punchy miso dressing from Hugh Fearnley-Whittingstall's new book High Fibre Heroes. Ready in just 40 minutes and perfect for using up seasonal courgettes.
