Tag: savoury muffins

FWP I have too much ham (mini ham and cheese muffins)

Ham and cheese mini muffins
These ham and cheese muffins are FULL of leftover ham, tasty cheese and have a sneaky piece of brie in the middle for extra flavour.

Why? Well, because that sounds tasty. But the real reason is I am suffering from a very real FWP (first-world-problem):  too much ham after an amazing ham at Christmas. (more…)

Perfect pizza muffins

I can say these are perfect pizza muffins. I’ve earned the right. They took me three goes to perfect the recipe to just the right amount of pizza flavour.

Sweet muffins are more my ‘thing’ than savoury. But the folks out there love a savoury muffin so I try and put a few up. The spinach and feta ones on here are awesome, and quite fool proof. A muffin with three different kinds of cheese tends to be.

But the olive and chilli ones are quite hard, and best served warm. I like them like that, they’re interesting, but I got a few comments back saying they were too hard. And I listen to comments. Really I do. Except if you’re the people that write in and say ‘this was great, I ended up buying the product after I read this’. Because you’re a stupid spammer head and I know it.

Back to the point, I was determined to make these pizza muffins moist enough that they would be a good take-to-work snack. The original recipe only used water to bind, so after three goes I’m pretty happy with the consistency. Hope you like them too…

Some things you will need:

Make them pretty by topping them with a quarter of a cherry tomato. If that’s your kind of thing.

And then eat them!

Ingredients
4 rashes of shortcut rindless bacon, fat trimmed (or the equivalent of ham)
½ – 1 onion, (purely depending how much you like onion flavour, I use ½)
2 cups flour
½ teaspoon salt
1 tablespoon baking soda
1 cup lite grated cheese
2 tomatoes, chopped
1 egg, lightly beaten
2 tablespoons of olive oil
3 cherry tomatoes, to top, optional
1 teaspoon of Italian herbs

Add in some fresh parsley if you have some, but it’s purely for the touch of green, the dried herbs will give it the taste.

Method

  1. Preheat oven to 200 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Slice up bacon into small pieces, if you are using onion, then chop finely.
  3. Fry bacon and onion until bacon is crispy.
  4. Mix together everything else, except egg and cherry tomatoes.
  5. Make egg up to 1 cup with water then mix with dry ingredients until just combined.
  6. Spoon into the prepared muffin tin and bake for 20-25 minutes or until a skewer comes out clean and muffins are golden. Makes 12.

Healthy? 157 calories a muffin, and they’re very filling. Not bad at all.

Gluten free? No, and they’re already quite crumbly so you may want to add more binding agent if converting.

Storage: They freeze well, otherwise best eaten within a couple of days.

Chilli and olive muffins

Here’s a lovely thing. Heavy, dough like muffins with a cheesy spicy flavour and crispy polenta baked on top.

They’re not your average muffin. If you throw one at someone while they’re not paying attention it’ll hurt (I said I was sorry, I really thought they were looking at me).

Easy as pie to make.  Easier in fact, as pie is much harder to make than muffins (oh, come on, I had to say it!).

No need to stand on ceremony with these muffins. You just throw all your ingredients in a bowl and mix until just combined. It’s a good bicep workout.

Then spoon the mixture in to your prepared muffin tray.

And sprinkle the polenta on top.

Easy. And also quite low on calories. Bonus!

Ingredients
1 egg
3/4 water
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups grated lite cheese
1/2 cup pitted black olives, sliced (I go for the ones in the jar that are already pitted and sliced, but cutting them up from scratch would be lovely)
1 teaspoon chilli flakes, or slice a whole dried chilli very finely
2 tablespoons polenta (cornmeal)

Method

  1. Preheat oven to 200C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Mix together all ingredients except cornmeal. Add 1/4 – 1/2 cup more of water if needed – I often find it does. The mixture will be very solid and dough like.
  3. Spoon in to your well-greased muffin pan and sprinkle with the polenta. Press down on the top of each muffin slightly to help the polenta stick to the muffin.
  4. Bake for 12 – 15 minutes, or until golden on top and a skewer comes out clean. Makes 12 smallish muffins.

Note: The muffins are quite small, but I wouldn’t recommend making fewer and larger muffins. As they’re quite solid, the small size and crispy top works well. Best served warmed.

Healthy? At 130 calories they’re a good little snack.

Gluten free? No, and I haven’t tried adapting.

Storage:  They freeze well, otherwise best eaten within a couple of days. Store in airtight container.

Source: modified from the Muffin Bible olive & chilli muffins.

Megan’s Tomato, cheese and herb muffins

Savoury muffins are an awesome thing. Especially heated up a little, when the cheese melts and all the herbs get aromatic. Mmmm.

A couple of calm tomato, cheese and herb muffins

I didn’t make these muffins. I made apple and white chocolate chip cookies. And I am so mad, they’re not a cookie, they’re like a mini-cake thing. They’re all soft and squishy.

I actually yelled at my cookbook. It was new, and the first thing I’d tried, and now we’re not talking.

As a lovely coincidence Megan the Vegeterian, who you may remember from such posts as Moroccan lentil soup, emailed me this recipe and some pics. Which means I can let go of the bad cookie incident and instead drink wine and eat potato chips while writing up this blog. Neat, huh?

Take it away Megan!…

This muffin recipe comes via The Weekly Times from Joanne Heard in Cobrico. Yes, I am that person, who cuts out the recipes from the Tomato, cheese and herb muffinsnewspaper and cooks them,

Cobrico is a small town in Western Victoria. There are plenty of cows and dairies in the region, which may account for the reasonably large amount of cheese in this recipe.

Ingredients
2 cups plain flour
3 teaspoons baking powder
50 grams butter, melted
1 egg, lightly beaten
1 ½ cups milk
50 grams coarsely grated parmesan cheese
50 grams cheddar cheese
1 cup chopped semi-sundried tomatoes
2 tablespoons basil pesto
1 teaspoon chopped fresh rosemary or dried mixed herbs

Method

  1. Prepare a 12-pan muffin tray.
  2. Preheat the oven to 190°C. Place flour and baking powder into a bowl. Add cheese and rosemary and then mix.
  3. In a second bowl, mix milk, egg, butter, tomatoes and pesto.
  4. Make a well in the dry ingredients and add the milk mix until just combined.
  5. Fill greased muffin pans to three-quarters. Bake for 20-25 minutes or until muffins spring back when lightly touched.

Healthy? Somewhere between Homer Simpson and ‘are you kidding me?’

Gluten free? Muffins with cheese usually translate to GF well if you swap out the plan flour for a GF substitute, as the cheese is an excellent binding agent. But check your pesto, baking powder and any other additives to packaged goods as you usually would.

Storage: In an airtight container. Or in your stomach. They also freeze really well. I find freezing them means I don’t eat 12 muffins in two days.