Savoury Muffins
Have a look in your fridge, this basic recipe can be embellished with all kinds of tasty little leftover morsels.
SERVES
14
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
225g plain white flour
2 tsp baking powder
½ tsp salt
10g caster sugar
pinch of cayenne (optional)
1 tbsp chives
2 organic eggs
225ml milk, buttermilk, yoghurt or sour cream
75ml sunflower oil
100g grated cheese (a mixture is good e.g., Gruyére, Cheddar event a little leftover camembert or blue cheese) – hold back a little to sprinkle over the top
Method
Preheat the oven to 200°C/Gas Mark 6.
Mix the flour, baking powder, salt, sugar, cayenne and chives in a bowl. In another bowl whisk the eggs with the buttermilk, yoghurt or sour cream and sunflower oil. Pour the liquid into the dry ingredients and stir to barely combine (don’t overmix or the muffin will be heavy and tough). Gently fold in the tasty bits. Spoon into muffin cases, scatter the remaining cheese over the top and bake for 20 minutes or until pale golden. Cool on a wire rack. Best served warm.
Variations:
Swap the grated cheese in the above recipe for the same quantity of any of the following (or create your own!).
Chopped spring onions and crispy bacon
Chopped chorizo, Kabanos sausage, cooked ham or streaky bacon lardons
Roasted peppers, basil, a little goat’s cheese and marjoram
Chopped rosemary and raisin
