My ingredient is a jar of black mustard seeds.
My photograph is titled ‘Little Black Seeds’
Black mustard seeds are thought to be the hottest type. It’s best to briefly toast or fry them in a pan until they begin to pop, then they can be used to flavour dishes. Try adding them to stir-fried vegetables or vegetable salads. As a spice, they will fit well into our muffin recipes, and could be great with a cheese and wilted spinach version.
• For the spices – cumin, smoked paprika, clove, allspice, ground ginger, turmeric, nutmeg, caraway, sumac, dried herbs
Bran Muffins – makes 6-9 muffins depending on the size of your tins/cases
1 large egg
50g oil or 60g butter, melted and cooled
75g grated vegetables or apples/pears
150g yoghurt or 90g milk
75g white self-raising flour
50g bran (if you don’t have bran, substitute with more flour)
50g sugar (if you are making sweet muffins)
1 tsp black mustard seed salt
½ tsp baking powder
½ tsp salt
¼ tsp bicarb
50g – 75g inclusions such as nuts, dried fruit, cheese
Preheat your fan oven to 190C (210C without the fan, Gas Mark 6-7).
Sift the flour and mix well with the other dry ingredients. In a separate bowl, whisk the egg and then whisk in the other wet ingredients. Add the wet mix to the dry mix and combine using a spatula until they are only just combined. It’s crucial not to over-mix, even the odd streak of uncombined flour is fine.
Line your muffin tin with muffin cases, spoon the mix into the cases (no higher than the top of the case) and bake for 20 – 25 minutes at 190C. The muffins should brown a little on top and you can check they are cooked by inserting a skewer into the middle, which should come out clean rather than being coated in wet, uncooked mix.