Savoury muffin recipes
Ingredients
- 2 cups Flour
- 1 cup Bran flake cereal
- 0.5 cup Brown sugar
- 1 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Ground cinnamon
- 2 Slightly beaten eggs
- 1 cup Alpro soya milk
- 0.25 cup Oil
Method
- 1. Grease muffin pan.
- 2. Stir together all dry ingredients.
- 3. Combine eggs, soya milk and oil.
- 4. Add egg mixture to flour mixture; stir until moistened.
- 5. Fold in raisins.
- 6. Fill muffin pan 2/3 full. Bake in a 400° F. oven for 15-20 minutes.
Ingredients
- 275 g Plain Flour (sieved)
- 1 tbsp baking powder (level)
- 1 egg
- 225 ml milk
- Pinch of salt
Method
- Sift the dry ingredients into a large bowl, beat the egg into the milk and combine with the flour without mixing it too thoroughly.
- Add your flavouring and mix.
- Spoon the mixture into mini muffin tins, top with parmesan cheese and bake at 200C for 20 mins.
Keith Tong has contributed to these popular cooking recipes:
Ingredients
- 110 g Wholemeal or spelt flour
- ¾ tsp Baking powder
- 1 tsp Ground cinnamon
- 100 ml Milk (any kind)
- 1 Egg
- 30 ml Vegetable oil
- 50 g Clear honey
- 75 g Grated courgette
- 30 g Mixed seeds - e.g. 10 g pumpkin, 10 g sunflower, 5 g sesame, 5 g poppy
- 10 g Oats
Method
- Preheat the oven to 180°C and line a muffin tin with 8 paper cases (depending on size, you may get one or two more, or less).
- In a jug, mix together the milk, egg, vegetable oil and honey with a fork.
- Sift the flour, baking powder and cinnamon into a large mixing bowl.
- Add the grated courgette, then pour in the liquid and mix gently until it just comes together.
- Spoon the mixture (it is quite runny) into the paper cases, about 3/4 full, and sprinkle over the mixed seeds and oats. Bake for 18 -20 minutes or until a skewer comes out clean.
- Cool for 5 minutes in the tin, then place on a wire rack to cool completely.
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