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 Muffins
Makes 10 muffins (scale up to suit)
Ingredients
Smoked back bacon rashers 100g
Flour 275g
Baking powder 15ml (1tbsp)
Caster sugar 5ml (1tsp)
Salt 5ml (1tsp)
Edam cheese, grated 125g
Chopped sun-dried tomatoes 75g
Freshly snipped chives 30ml (2tbsp)
Eggs 2
Semi-skimmed milk 200ml
Melted butter 75g
Method
1. Grill the bacon until crispy, chop into pieces
2. Stir the sugar, salt, three quarters of the cheese, bacon, sun-dried tomatoes and chives into the flour and baking powder and mix
3. 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?C
Top tips
l You can replace the bacon with cooked diced ham if required
l For a completely different take on a breakfast muffin, try combining carrots, bran, mixed spice and raisins
No comments yet