Cheese and Sage Muffins with Chilli Beans

Lesley Waters makes savoury muffins and serves them with chilli-spiked beans - it's a great family favourite...
By Lesley Waters
Cheese and Sage Muffins with Chilli Beans
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the muffins

  • 225 g self-raising flour
  • 85 g grated parmesan
  • 1 tbsp sage leaves, chopped
  • 2 large eggs
  • 2 tbsp olive oil
  • 200 ml Greek yogurt
  • 2 tbsp water
  • 1 tbsp wholegrain mustard

For the chilli beans

  • 2 tbsp olive oil
  • 2 large orange peppers, finely sliced
  • 2 large bay leaves
  • 110 g lardons of bacon, (optional)
  • 2 cloves garlic, finely chopped
  • 1 x 500 g canned tomato passata
  • 1 tbsp balsamic vinegar
  • 1/2 tsp sugar
  • 1 large red chilli, whole
  • 1 x 400 g tinned borlotti beans, or pinto beans, drained and rinsed

To serve

  • wild rocket
  • olive oil
  • balsamic vinegar


1. For the muffins, preheat the oven to 190C/gas 5. Lightly grease eight deep non-stick muffin tins.

2. In a large bowl, combine the flour, cheese and sage. In a jug, whisk together the eggs, oil, yogurt and water.

3. Add the egg mixture to the flour and cheese and stir to combine, taking care not to over-stir. Spoon the mixture into the prepared muffin tins and bake for 20-25 minutes until golden and firm to the touch

4. For the beans, heat the olive oil in a large saucepan and fry the peppers over a gentle heat until really soft - this should take about 10 minutes. Add the bay leaf, bacon (if using), and garlic, and fry for another 30 seconds.

5. Add all the tomato passata, vinegar, sugar, chilli and beans. Bring to the boil and simmer for 10-12 minutes, until the tomatoes have thickened. Season with salt and freshly ground black pepper.

6. To serve, ladle the beans into four large soup plates. Top with a handful of rocket leaves, and drizzle over extra olive oil and balsamic vinegar. Finish with freshly ground black pepper and serve with the warm muffins.

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