Savoury Muffins

One of the many problems that come with being a poor university student is that it can be incredibly hard to find cheap things for lunch that aren’t instant noodles (and believe me, I’ve had enough instant noodles recently to last me a lifetime), so I decided to bake some savoury muffins that we could eat for lunch over the coming week. I got my cookbooks out and searched for a suitable muffin recipe but, to my surprise, there wasn’t one. Yeah. After dithering for a while, I pulled myself together and adapted a recipe for cheese, bacon and creamed corn muffins that I found in the Edmonds Food for Flatters cookbook.

Cheese and Onion Muffins

Ingredients:

2 cups of plain flour

5 tsps of baking powder

2 eggs

1 1/2 cups of milk

salt and pepper to taste

200g of grated cheese

1 large onion (chopped)

Method

1. Grease muffin tins.

2. In a large bowl, sift together the flour and the baking powder.

3. Make a well in the centre, and add the eggs, milk, salt and pepper.

4. Mix until just combined.

5. Stir in cheese and onion.

6. Fill the muffin tins about 3/4 full.

7. Bake at 190c for about 20 minutes.

Variation: Ham and Cheese

Use 200g of chopped ham instead of the onion.

These are actually really good and stuffed full of….stuff. 🙂

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May 11, 2008. Tags: , , , , . Baking, Cheese, Ham, Muffins, Onion, Savoury. 2 comments.

Crunchie Cupcakes

Crunkie CupcakesToday I made Crunchie Cupcakes! They were super easy since it was just smashed up Crunchie bars added to a plain vanilla mixture. While I was making these I ate so many Crunchie pieces and I realised that it had been absolutely AGES since I had eaten one and I’d forgotten how much I liked them.

Anyway, the cupcakes themselves were a little disappointing because the honeycomb had completely melted into the cake when I was expecting there to be pieces, but apart from that they were alright.

Crunchie Cupcakes:

Ingredients:

225g of unsalted butter, softened

225g of caster sugar

225g of self-raising flour

1 tsp of baking powder

4 eggs

1 tsp of vanilla essence

2 King Sized Crunchie bars smashed into little pieces

1. Preheat the oven to 175C (350F) and line tins with baking cases.

2. Sift the flour and the baking powder together in a large bowl.

3. Add the butter, sugar, eggs, and vanilla and beat until just combined.

4. Stir in Crunchie pieces.

5. Fill the cases about halfway and bake for 20 minutes.

Allow to cool completely before decorating.

Makes 18

Chocolate Buttercream

Ingredients:

375g of icing sugar, sieved

225g unsalted butter, softened

100g Cocoa, sieved

Pinch of salt

1. Sieve together the icing sugar and cocoa in a bowl

2. Add the butter and beat together until smooth.

Pipe (or spread) onto cakes and top each one with a piece of Crunchie bar.

The Vanilla Cupcake recipe I used is from 500 Cupcakes by Fergal Connolly.

May 4, 2008. Tags: , , , . Baking, Chocolate, Crunchie, Cupcakes. 5 comments.