I had a right muffin baking night on Friday.
After I baked the lemon, poppy seed and pear muffins I also came across the recipe for savoury muffins a day before and thought I might as well give these a go too, it was all about baking muffins. I gave people a choice whether they want savoury or sweet muffins but doesn’t mean try can’t have both! 🙂 which they did…food is there to be eaten not too look pretty.
When I was writing up this recipe I didn’t realise that it was a muffin scone, I have never come across a combination like that before. I have tried a number of savoury muffin recipes this was quite simple and didn’t use that much oil compared to other recipes and also as per usual I’ve added some extras…like I did with the cheese and beer bread I added olives and sundried tomatoes but this time I added the jalpenos for decoration at the top.
- Wet ingredients
- 4 – Cherry tomatoes cut into quarters
- 4 – Sun dried tomatoes cut finely
- 200ml – yogurt
- 3 tbsp – olive oil
- 80g – grated cheddar cheese
- 1 – large egg
- fresh herbs cut up chives and basil
- a couple of olives cut up
- Dry ingredients
- 250g – self raising flour
- 1/4 tsp – salt
- some chilli flakes
- freshly ground pepper lots of it or to your taste
- Garnish (optional)
- 8 slices of jalpenos
- some grated cheese
- 1. Preheat the oven to 190°C and line a muffin tin with 8 cases.
- 2. Put the flour and seasoning into a bowl
- 3. In another bowl mix the egg, yogurt and oil until combine then add the rest of the wet ingredients
- 4. Mix the wet ingredients into the dry don’t over mix, I did find the mixture to be quite dry at this point no wonder it’s called muffin scones!
- 5. Divide the mixture between the muffin cases and bake for 20-25 mins until golden and skewer comes out clean.