I thought I'd do a savoury style of muffin since I seem to have been overdosing on the sweet stuff of late. Make these muffins large and they would ideal for the lunch-box, make them small and serve them as finger-food.
The recipe is highly adaptable, don't like carrot, try zucchini. Don't want bacon, leave it out or try chorizo. Add chilli or herbs, change the type of cheese - follow the basic recipe and you really can make a million and one different types of muffins.
Carrot and Onion Muffins
[Makes 10 large Muffins]
1 brown onion, finely sliced
1 rasher bacon, finely sliced
300 grams plain flour
4 teaspoons baking powder
100 grams grated cheese
150 grams grated carrot
1 egg, whisked
30 grams melted butter
1 cup milk
Heat a little oil in a fry-pan and gently sauté the onion and bacon until golden - a good 5 - 10 minutes. Let it cool before using.
Sift the plain flour and baking powder into a large bowl. Stir in the grated carrot and cheese followed by the cooled onion mixture.
Whisk the egg and milk together along with the melted butter and stir this through the dry ingredients until just combined.
Spoon this out into your prepared muffin moulds.
Cook in a preheated 180°C/350°F oven for 20-30 minutes or until golden and cooked through.
Serve warm as is, or with a little butter or sour cream.
Tagged with Muffin