Cheddar and herbs muffins
November 4, 2010
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.
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.