Celeriac, Kale and Hazelnut Muffins
These muffins take me back to when I worked as a chef in a two-Michelin-star restaurant in London, circa 1998. We used to serve an appetiser of celeriac purée with crisp toasted hazelnuts. These rich, earthy flavours are such a winning combination.
I’ve used wholemeal flour here, as I love the flavour of whole grains in my baking, but feel free to try different flours – khorasan or spelt are delicious and will work just as well.
Ingredients 12
300 g celeriac
30 g olive oil
25 g curly kale
40 g toasted hazelnuts
75 g plain flour (all-purpose flour)
75 g wholemeal flour
6 g baking powder
3 g fine salt
1 egg, medium-sized, about 50g, at room temperature
150 g milk kefir
100 g unsalted butter, melted
1 lemon, zested
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Method 6
Roast the ahead of time so it has time to cool. Preheat the oven to 200°C (390°F). Peel the celeriac and roughly chop into 1 cm (½ in) dice. Toss in a roasting tray with 20 g (¾ oz/1 tablespoon) of the , then roast for 25 minutes, or until starting to colour. Set aside to cool completely.
To make the muffins, preheat the oven to 190°C (375°F) and grease six holes of a standard muffin tin with a little (you can also use patty pans/cupcake liners if you like).
Trim the and cut the hard stems out of the leaves, then roughly chop the leaves. Roughly chop the , reserving some whole for the topping. Combine the , kale and chopped hazelnuts in a bowl.
Put the , , , and in a medium bowl and whisk to combine, removing any lumps in the flour. In a separate large bowl, whisk together the , , , lemon zest and remaining 10 g (⅓ oz/2 teaspoons) olive oil.
Fold the flour mixture into the milk mixture until well combined. Add the celeriac mixture and stir with a spoon until evenly distributed through the batter.
Divide the mixture between the muffin holes and top each muffin with a few whole . Bake for 15 minutes, then turn the tin and bake for a further 5–10 minutes until starting to colour on top. Leave in the tin for 5 minutes, then turn out on a wire rack to cool.
Urbanstead's tips
Use this recipe as a base and change out the flavours depending on what’s in season. Instead of celeriac, try roasting apple and parsnip together, or change it up completely with roasted parsnip, chicory and mustard with a touch of honey
