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Monday, 21 February 2011

Savory muffin recipe

This is the basic recipe for the muffins.  Originally the recipe had wholemeal flour and buttermilk but I changed the recipe to ordinary self raising flour and milk.  I used goats cheese and rosemary in some of mine and they were yummy.

Red onion, cheddar and bacon muffins


These strong flavours work well together, but you can always play around with the combinations. Try spring onions instead of red, pancetta instead of bacon, and any strong cheese in place of the cheddar. Makes 12.

1 tsp oil
100g streaky bacon, cut into 1cm pieces
1 red onion, finely diced
250g self-raising flour
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
2 eggs
80g unsalted butter, melted and cooled
200ml milk
1 tbsp finely chopped chives (optional)
150g strong cheddar, grated

Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.

Warm the oil over a medium heat and fry the bacon in it until just crisp. Lift the bacon from the pan with a slotted spoon and drain on kitchen paper. In the same fat, sauté the onion until just softened, about five minutes, then set aside to cool.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a jug, whisk the eggs, butter and buttermilk, stir them into the flour mixture with a spatula until just combined, then fold in the cooled bacon, onion, chives, if using, and two-thirds of the cheese until just evenly distributed.

Spoon or scoop the mixture into the muffin tin, sprinkle on the rest of the cheese, and bake for about 18 minutes, until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.

1 comment:

  1. I saw the recipe and had to come get it quick...These look so good! and they are a nice change of pace to having bread or rolls. Thank you so much for the recipe...hugs, Jennifer :o)

    ReplyDelete