Cheddar and herbs muffins

November 4, 2010

Herbs and cheddar muffins

I like muffins. They taste good, can be sweet or savory and they are easy to make. Most of the recipes don’t even require a mixer, an advantage for a small kitchen like mine (yes, I do have one but if I want to use it, I need to clean up the table and move the mixer from the counter).

I had some leftovers of cheese, herbs and deli chicken… oh, and buttermilk in the fridge. Scones? But I wanted something softer… Savory muffins… how about them?

=). I baked muffins for tea time and the extras we ate for breakfast the next day. Just gently reheated. Pikkusiili liked them a lot (well, she is a cheese lover anyways ^_^).

The recipe I use is quite versatile. You can change the ingredients, according to what you have at home. Here follows the way I did this time.

Cheddar and herbs muffins

Yield 20 paper cup muffins

  • 2 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 1/2 cup buttermilk
  • 3 tbsp unsalted butter, melted
  • 2 tbsp canola oil
  • 1 cup grated extra-mature cheddar cheese (I used some Old Gouda leftover too, completing the amount with cheddar)
  • 1/4 cup of grated mozzarella (optional)
  • 1/2 cup diced roasted chicken (you can use ham instead)
  • 1 cup scallions, sliced
  • 1/2 cup basil, chopped
  • 1/4 tsp salt (use less if your cheese is too salty)
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp english mustard powder

Heat the oven to 200°C. I didn’t need to prepare my muffin cups because they had a coated surface. If you are using a normal muffin pan, line them or gently grease with oil.

In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, paprika and mustard.

In a separate bowl, whisk the eggs, buttermilk, oil and butter. Stir in the scallion, basil, cheeses and chicken.

Pour the wet ingredients to the dry and carefully mix until just moistened (it will be lumpy). Pour about 2 tbsp of dough into the prepared muffin cups. If using a 12 muffin pan, you will probably need to make two batches.

Bake the muffins for about 20 minutes (or until they get browned on top, test with a skewer) and transfer the muffins to a cooling rack.

Serve warm.

My notes about the recipe:

These muffins keep well in freezer for about one month but they don’t usually last that longer here :P.

I am a super fan of cheese and these muffins are one of my favorite way to get a rid of cheese leftovers when we have them. You can go vegetarian and omit the meat from the recipe. Adding some other herbs would be interesting too.

Cornbread muffins

September 20, 2010

Cornbread muffins

I have a weakness for any food that contains corn. I don’t know from where it comes (maybe from living in South America?) but I really enjoy to eat anything made with this golden yellow grain.

Fresh corn is not that common here in Finland neither cornmeal. Cornmeal belong to the category of “special” flours, found in supermarkets standing on shelves nearby its fellow gluten-free flours.

To use the rest of a buttermilk carton I had in fridge, I baked these cornbread muffins. They are very moist and are a good option for an afternoon snack or to be put in a bento box for the next day.

Cornbread muffins

Yields 12

From Good Food mag, Aug 2010. What I adapted in parentheses.

  • 85 g melted butter ( and a little bit for frying )
  • 1 large sweetcorn , kernels sliced off (I used half can of corn kernels )
  • 1 small onion , finely chopped
  • ½ red chilli , deseeded, finely chopped (I omitted it and added 1/2 tsp paprika )
  • 140 g plain flour
  • 140 g cornmeal
  • 2 tsp baking powder
  • 50g strong cheddar , grated ( I increased to 80 g )
  • 2 eggs
  • 284ml pot buttermilk ( I used 300 ml and 84 ml milk instead )
  • 100ml milk

Heat oven to 180°C and prepare a 12 hole muffin tray ( I used paper muffin cups ). Heat a knob of butter in a frying pan and gently fry the corn kernels with the onion, until golden and the onion soft. Reserve.

Mix together the flour, cornmeal, baking powder and cheddar with 1/4 tsp salt (adjust according to the cheese ) in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin cups and bake for 25-30 mins, until golden brown and cooked through (check with a skewer).

Serve it warm.

My notes about the recipe:

I found it difficult to release the muffins from my paper cups and I suggest to grease the muffin pan and use it without a lining. Another option would be baking them straight into silicone cups ^_^.

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