SAVOURY MUFFINS

I have been asked by a really good friend living in New York to add my muffin recipe, so here we go Celia! Hope you will enjoy the little beauties! These muffins can be the ideal accompaniment to homemade soup (you can find a couple of recipes for soup in this blog) or summery salads. It takes 10 minutes to prep them and 25 minutes to bake them. A really low cost budget accompaniment, around 25p each muffin and easy to make.

Ingredients: 1 egg; 200ml milk; 125g self-raising flour; 1 pinch cayenne pepper; 250g grated cheddar; 2 pinches of salt.

 Method: Turn the oven to 180 degrees Celsius. In a mixing bowl whisk the egg and milk together. In a separate bowl mix the flour cayenne pepper, salt and grated cheese. Combine the milk and egg mixture into the dry ingredients. Pour the mix into a buttered muffins tray. The mix should look fluffy.  Bake the muffins for 25 minutes. When baked, cool them down a cooling rack.

Notes: Don’t use a muffin paper mould as it sticks. I advise to eat them them through the day. They can be reheated whenever you want.

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