Savoury Muffins
Preparation Time :0:15
Categories : Cakes Cuisine: "American Style"
275 grams plain flour
1 level tablespoon baking powder
1 level teaspoon salt
225 mls milk
1 large egg -- beaten
Goat's Cheese, Red Onion & Rosemary Filling (12 muffins)
50 grams goat's cheese -- cut into tiny cues
50 grams red onion -- peeled & finely chopped
2 teaspoons fresh rosemary
10 grams butter
Cantal Cheese, Sage & Onion Filling (12 muffins)
50 grams Cantal cheese -- grated
2 teaspoons fresh sage -- chopped
50 grams salad onions -- finely sliced
2 teaspoons parmesan -- grated
12 small sage leaves
2 teaspoons parmesan -- grated
Preheat oven 400F, 200C or Gas Mark 6.
You will need two 12 hole mini muffin tins and paper cases to line.
Prepare filling ingredients: for goat's cheese melt butter in a pan and soften red onion for 5 minutes. Allow to cool and mix into half the muffin mix with cheese and rosemary. Top each muffin with a sprig of rosemary before cooking.
Prepare filling ingredients: for Cantal cheese: add the salad onions, cheese and sage to the muffin mixture and fold in. Top with parmesan and cheese.
To prepare muffin batter sieve the flour, baking powder and salt. In a jug combine the egg and milk. Fold into dry the dry ingredients using lease number of folding movements possible.
Divide in two and fold in fillings.
Spoon into paper cases and back for 20 minutes until risen and golden.
Source: "Kirsten" 
Yield: "24 mini muffins"
Start to Finish Time: "0:35"
|
|
|
