I thought I'd start sharing a few of the recipes I've made for previous baking club meetings up in Glasgow. I love taking recipes and tweaking them to my taste and this one's no different. The original recipe came from an old M&S Muffin book but I've made a few changes. It's a really easy recipe and the cheesy savoury muffins always go down well! First shared on my personal blog, Olive Dragonfly (hence the watermarks).
I never make these muffins in cupcake cases anymore as I much prefer them cooked directly in the tin. When baked this way, they get a lovely golden base due to the cheese content whereas, if baked in cases they tend to stick too much and aren't as satisfying to eat.
Ingredients:
1 tbsp vegetable oil
280g plain flour
2tsp baking powder
1/2 tsp bicarbonate of soda
30 Cheddar cheese, grated
25g fresh chives, finely chopped plus extra to garnish
3-4 spring onions, finely chopped (optional)
4 slices of parma ham, cut into small pieces (optional)
20g parmesan cheese plus extra to garnish (optional)
1 egg, lightly beaten
200ml soured cream
100ml natural yoghurt
55g butter, melted
Method:
Preheat the oven to 200°C/Gas mark 6 and oil your muffin tin.
Sift the flour, baking powder and bicarb together into a large mixing bowl. Add the cheese and chives (and spring onion, parma ham and parmesan now if using) and mix together well.
In a separate bowl, lightly mix together the soured cream, yoghurt, egg and melted butter. Add the wet mixture to the dry mixture and gently stir together until just combined. Do not over-stir the mixture, it's fine for it to be a little lumpy.
Ingredients:
1 tbsp vegetable oil
280g plain flour
2tsp baking powder
1/2 tsp bicarbonate of soda
30 Cheddar cheese, grated
25g fresh chives, finely chopped plus extra to garnish
3-4 spring onions, finely chopped (optional)
4 slices of parma ham, cut into small pieces (optional)
20g parmesan cheese plus extra to garnish (optional)
1 egg, lightly beaten
200ml soured cream
100ml natural yoghurt
55g butter, melted
Method:
Preheat the oven to 200°C/Gas mark 6 and oil your muffin tin.
Sift the flour, baking powder and bicarb together into a large mixing bowl. Add the cheese and chives (and spring onion, parma ham and parmesan now if using) and mix together well.
In a separate bowl, lightly mix together the soured cream, yoghurt, egg and melted butter. Add the wet mixture to the dry mixture and gently stir together until just combined. Do not over-stir the mixture, it's fine for it to be a little lumpy.
Once combined, divide the mixture between the muffin tins (they should be about two thirds full). Sprinkle over the remaining snipped chives and parmesan to garnish and transfer to the oven.
Bake for 20 minutes or until risen and golden.
Remove from the oven and serve warm or put on a wire rack to cool. I prefer these warm from the oven but they are even better when dunked in a slather of Creme de St Agur.
They also make a great breakfast with a boiled egg and a cup of tea :)
Bake for 20 minutes or until risen and golden.
Remove from the oven and serve warm or put on a wire rack to cool. I prefer these warm from the oven but they are even better when dunked in a slather of Creme de St Agur.
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| You can see the golden bases due to baking in the tin without cases, yum! |
