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Fun with savoury muffins!

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For the Christmas feast, I’ve been assigned savoury muffins.

Which I’d never tried making before. Slightly daunted, I decided to have a trial run.

I used the base mix from Aaliyah&Alisha’s Mum here, and then mixed up the flavours a bit. Half my mix got onion, rosemary, feta and sun-dried tomato, while the other half got grated zucchini and parmesan.

These turned out to be easier than I expected and really more-ish. The zucchini and parmesan ones were my favourites. Yum!

 

Prepare the flavours first

Onion, rosemary, feta & sun-dried tomato

1 onion

  • Soften this in a pan with a little butter. Let cool before adding to mix.

A large pinch fresh or dried rosemary – finely chopped

4-6 sun-dried tomatoes – cut in small pieces

~80g feta cheese – cut in small cubes

  • When onion is cool, assemble all ingredients.

Zucchini & parmesan

1 zucchini, grated, salted and (after 5 minutes resting) dried with kitchen paper.

~50g parmesan cheese

 

The core recipe

  • Preheat the oven to 200 C.
  • Prepare a 12 hole muffin pan with paper cases (or grease really well).

275g self-raising flour (or plain flour plus baking powder)

1 tsp salt

  • Sieve these into a bowl.

1 egg

225 ml milk

  • Whisk the egg, first alone, then with the milk.
  • Then fold the liquids into the flour gently using a metal spoon. Mix as little as possible.

You’ll also need some egg or milk to baste the tops just before they go in the oven.

 

Bringing it together

  • Divide your batter in two if you’re doing two flavours.
  • Still mixing as little as possible, combine batters with flavours.
  • Spoon into muffin cases, which should end up almost full.
  • Baste the tops with milk or beaten egg.
  • Bake for 20 minutes or until golden brown.

Finally, prepare yourself with a big stick to ward off the hordes who will try to steal your great-smelling muffins!

 

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