In the market for... savoury muffins

12 December, 2008
Page 20 
by bakery consultant Wayne Caddy
Delicious served warm or cold, these savoury muffins are perfect for mid-morning sales (see pgs 29-30 for more ideas on retailing savoury muffins)Edam, Bacon and Sun-dried Tomato MuffinsMakes 10 muffins (scale up to suit)IngredientsSmoked back bacon rashers 100gFlour 275gBaking powder 15ml (1tbsp)Caster sugar 5ml (1tsp)Salt 5ml (1tsp)Edam cheese, grated 125gChopped sun-dried tomatoes 75gFreshly snipped chives 30ml (2tbsp) Eggs 2Semi-skimmed milk 200mlMelted butter 75gMethod1. Grill the bacon until crispy, chop into pieces2. Stir the sugar, salt, three quarters of the cheese, bacon, sun-dried tomatoes and chives into the flour and baking powder and mix3. Add the eggs, milk and melted butter and mix to a batter. Fill muffin cases and sprinkle the tops with the reserved Edam. Bake for 20-25 mins at 190?CTop tipsl You can replace the bacon with cooked diced ham if requiredl For a completely different take on a breakfast muffin, try combining carrots, bran, mixed spice and raisins



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