Savoury Muffins…….Part One

Muffins are funny little creatures. Most of us think of them as a sweet treats for tea time, however, they are just as yummy as savoury snack, or a nice way to switch up lunch time.

Ok, so some of you may not be convinced, so I am here to persuade you otherwise with these little yummies….so lets get started.

Ingredients:

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130g Fresh Spinach, 200g Strong Cheddar Grated, 350g Self Raising Flour, 1tsp Cayenne Pepper, 1tsp Freshly Ground Pepper, 1tsp Garlic Powder or 1 Clove of Garlic Crushed (a clove is more ideal for this, but I ran out of fresh garlic), 250ml Milk (you can use any type, I used hazelnut milk as it gives a nice nutty note to the cheese), 1 egg, 30g Butter melted.

Things You Will Need:

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A Large and Medium mixing bowl, Spatula for mixing, Metal Spoon to divide your mixture, Muffin Cases and 2 x 6 Muffin trays.

Firstly, turn you oven up to full and allow it to pre-heat. By allowing the oven to reach its highest temperature, your muffins will be given that extra boost to rise.

In your large bowl, roughly mix together the Flour, Garlic, Peppers and Cheese. By combining the dries ingredients with the cheese, you coat the cheese in flour stopping it from sinking to the bottom of your muffins.

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Once combined, leave this to one side for a moment.

In your medium mixing bowl, beat together you melted butter, egg and milk. Make sure this is beaten together well. This will make the batter nice, soft and even later on.

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Once beaten together, add the egg and butter mixture to the flour and cheese. Mix the two mixtures together well. It may take a little while to combine these two together, but keep at it.

At this stage your mixture will be very think, but that is what you need. If the mixture is too wet, you will end up with cheesy puddles later on, as a lot of water will come out of the spinach during baking.

Once these two are combined, fold in the spinach. This is not your usual type of soft folding. You will need to be a bit heavy handed at this stage to get the spinach worked in. This can take some time as well. I promise its worth it!

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Once your mixture is ready to go, divide it out into your muffin tins. This mix will make either 12 muffins, or 1 loaf.

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Drop your oven down to 170 C and bake for 35 minutes. If you are making muffins, check them after 30 minutes. If they are golden and slightly firm on the top, they are ready to come out of the over. If you are making a loaf, check it after 35-40 minutes.

If they are not golden enough for you, pop them back in the oven and check on them in 5 minute intervals. As there is cheese in the mix, you need to catch them at the right time to insure they do not suddenly burn.

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These little guys are perfect straight out of the oven with salad for lunch or light dinner.

If there are any left over, they will keep for 3-5 days in the fridge, and are super yummy served cold for a working day lunch, or afternoon snack, or even a picnic.

Well, I hope you all have fun making your savoury muffins. They are such a nice change from their sweet counterparts.

If you do have a go at making these, take a picture and tag me in instergram (@thehouseoflotz) so I can be nosey and see how they turned out. xXx

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