I love savoury muffins in Winter. In fact I love all carbs in Winter. Probably a little too much.
I came up with this recipe as a way to use up a lonely chorizo sausage that was in my fridge. You can be flexible with the ingredients, more or less chorizo, cheese, corn, paprika and chilli depending on what you like.
Like most savoury muffins they are best fresh but can be frozen individually and can be thawed in the microwave (about 30 seconds for one muffin).
1 egg, beaten
3/4 cup water
2 cups plain flour
1/4 cup polenta
1 tablespoon baking powder
1 cup creamed corn
1 cup grated cheese
1 chorizo sausage, diced and fried until crisp
1/2 teaspoon of paprika
1/4 teaspoon of dried chilli flakes (optional)
Preheat oven to 180 degrees celcius and grease muffin pan. Put all ingredients in a bowl and mix until just combined, don't overmix or you will have rocks. Spoon into muffin pan (they wont rise a great deal) and bake for 20 minutes or until a skewer comes out clean (watch out for creamed corn or creese that looks like uncooked bits).
Showing posts with label savoury muffins. Show all posts
Showing posts with label savoury muffins. Show all posts
Wednesday, June 22, 2011
Wednesday, June 15, 2011
Bacon Muffins
These muffins aren't the healthiest but they are tasty. I used the British style bacon that was in stock at my local Coles. It is hickory smoked at the flavour is delicious but to be honest I don't think it was the best fit for these muffins. I enjoyed it served with poached eggs and toast where I could appreciate its flavour but it wasn't quite so distinct in this muffin recipe. Still delicious though!
As you can tell this is rather a lean piece of bacon. A decent amount of bacon fat really helps in this recipe. As politically incorrect as that may be. It really is a beautiful piece of bacon though. My extremely poor photography skills really aren't doing it any justice.
Bacon Muffins
6 short rashers of british-style bacon
220g SR flour
1 egg, lightly beaten
3/4 cup buttermilk or milk (in my opinion buttermilk gives a superior texture)
3/4 cup vegetable oil
Chop bacon and cook until crisp. Combine all ingredients in a bowl, taking care not to overmix. Spoon into lightly greased muffin tray and bake in a preheated moderate oven for 15 to 20 minutes.
The muffins are not showing full deliciousness here. I was in a hurry to eat them and took a photo while they were still warm and steamed up my very old camera. They are lovely served warm with butter but that is a little difficult to justify with all the oil in the recipe!
* This base recipe and the idea of adding bacon is from the cook's companion by Stephanie Alexander. The oil does sound like a large amount but gives an amazing texture.
As you can tell this is rather a lean piece of bacon. A decent amount of bacon fat really helps in this recipe. As politically incorrect as that may be. It really is a beautiful piece of bacon though. My extremely poor photography skills really aren't doing it any justice.
Bacon Muffins
6 short rashers of british-style bacon
220g SR flour
1 egg, lightly beaten
3/4 cup buttermilk or milk (in my opinion buttermilk gives a superior texture)
3/4 cup vegetable oil
Chop bacon and cook until crisp. Combine all ingredients in a bowl, taking care not to overmix. Spoon into lightly greased muffin tray and bake in a preheated moderate oven for 15 to 20 minutes.
The muffins are not showing full deliciousness here. I was in a hurry to eat them and took a photo while they were still warm and steamed up my very old camera. They are lovely served warm with butter but that is a little difficult to justify with all the oil in the recipe!
* This base recipe and the idea of adding bacon is from the cook's companion by Stephanie Alexander. The oil does sound like a large amount but gives an amazing texture.
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