Monday, March 12, 2012

Savoury Muffins

This weekend, instead of baking bread as I usually do, I finally got around to one of the many recipes on my list of things to make - savoury muffins! This is the first of several different types of savoury muffin that I'm going to bake. To begin with I revisited an old recipe that I haven't used in years, originally from an Alison Holst muffin cookbook. The thing is, I can't for the life of me remember if this is the original recipe or my modification of it. I do know that the original recipe called for fresh herbs and I never have any (on account of not having a garden) so I have had to used dried. Maybe they would be better with fresh. They are also supposed to be mini-muffins and I brought a mini-muffin tin the other day (it is so little and cute!) so half of my muffins were mini, and the other half full-size. These make a really good afternoon snack or lunch, especially if you eat them warm with a bit of butter! They are yummy when they are cold too - I just at the last one as my morning snack because work is disappointing this morning and I needed something to munch on.


Cheese & Herb Muffins

2 cups flour
4 teaspoons baking powder (I used 1 teaspoon of baking soda with 3 teaspoons cream of tartar and they rose so much!)
1 cup grated cheddar cheese
3 tablespoons grated parmesan
2 teaspoons dried mixed herbs (or 2 tablespoons chopped fresh herbs)
1/2 cup fresh chives (chopped up fine)
1/2 teaspoon salt
1 teaspoon white sugar
Pinch of cayenne pepper
2 eggs
1 cup milk
1 tablespoon sweet chilli sauce

First, preheat the oven to 180 degrees celsius and prepare a muffin tin (12 ordinary muffins or 24 mini-muffins).

Now, like with all muffins, take a large bowl and add all of the dry ingredients. Give them a good mix and set this bowl aside. In a small bowl whisk together the eggs, milk and sweet chilli sauce. Then pour the wet ingredients into the dry and fold the two together until it is just mixed (all of the flour should be wet).

Spoon the mixture into muffin tins and place them in the hot oven. Bake mini-muffins for 10 minutes and normal sized muffins for about 15 minutes. Give them a couple of minutes to cool before you remove them from the pan, then eat them while they're hot!


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