Wednesday 15 May 2013

Savoury Mini Muffins Recipe

I've not added a muffin or cupcake recipe in a while, so here is a new savoury mini muffin dish that I cam across recently.

This is a fairly simple dish, flavoured with thyme and sun-dried tomatoes, but the results are great. Try it with cheese-based soups or serve as part of a cheese board. Fresh from the oven these also make delicious breakfast muffins.

Savoury Mini Muffins

Serves: 16

Savoury Mini Muffins: Mini muffins with rosemary and sun-dried tomatoes cooked in white mini muffin cases

150g (5 1/2 oz) self-raising flour
1 tsp baking powder
2 tsp fresh thyme, finely chopped
60g (2 oz) sun-dried tomatoes
1 egg
1 egg white
40g (1 1/2 oz) butter, melted
salt and freshly-ground black pepper, to taste


Place the sun-dried tomatoes in a bowl. Pour over just enough boiling water to cover then set aside for about 80 minutes, or until soft.

Sift the flour and baking power into a large bowl. Stir in the thyme and season with a little salt and black pepper. Drain the tomatoes (reserve 3 tbsp of the soaking liquid) and pat dry. Chop finely then add to the flour.

Beat together the whole egg and egg white in a bowl. Mix in the melted butter and the reserved tomato soaking liquid then quickly fold this into the dry ingredients (fold until just combined, do not beat).

Line the muffin tin with mini muffin cases and divide the batter between them. Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and bake for between 8 and 10 minutes, or until well risen and golden brown on top.

Serve either warm or cold, accompanied by butter.

For even more flavour you could fry two rashers of smoked streaky bacon until crisp then crumble this in with the flour and tomatoes before mixing in the liquid ingredients.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

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