Herbed Mini Muffins

In Baking, Cheese, Egg, Garden, Muffins, Snacks on April 2, 2012 at 9:48 am

The other day I was asked to provide some baking for a shared lunch and was in a bit of a pickle about what to bring. I already had some sweet biscuits prepared – my 100s & 1000s (which I feared were too juvenile) and some classic shortbread. In the end, I decided to opt for something savoury – and decided that one can’t go wrong with savoury muffins. Why are savoury muffins so much rarer than sweet ones? (At least, that has been my experience) These are gorgeous mini muffins that you can make with basic pantry ingredients and I can vouch for their delectability! Sadly the mini size makes you want to eat heaps of them – but then, because they are mini, there’s no need to feel guilty about doing so!

I found the recipe in my trusty ‘Dishes without Red Meat’ – from good old Alison and Simon Holst.

1 cup flour

2 tsp baking powder

1 cup grated cheese

1/4 cup chopped parsley

1 tbsp fresh chopped herbs

1 spring onion, chopped

1/2 tsp salt

1 tsp sugar

1/8 tsp sugar

1 egg

1/2 cup

Measure together in a large bowl the first nine ingredients. Use the fresh herbs you like best or which best suit what you plan to eat with the muffins. Toss well to mix.

In another bowl, beat the egg and the milk together with a fork or whisk. Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen the flour. Do not overmix!

Spoon mixture into mini muffin pans (well greased with non stick spray). Bake in preheated oven at 200 degrees celsius, or until the centres bounce back when pressed.

Serve whole or split with savoury spreads, smoked salmon or shaved smoked meats if desired.

Recipe makes between 12-18 mini muffins (I found it made closer to the 18).


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