Hello Beautiful. Fancy a muffin?
This morning we had a really great breakfast and I was tasked to make breakfast muffins to accompany our repast. So the thing is with a muffin recipe, you can fiddle with it to a certain extent, add something you like instead of something else you dig. But you have to make sure the balance of liquids and dry ingredients are right.
These little muffs accompanied my mothers amazing scrambled eggs, some really majestic salmon trout we purchased and eight hungry taste testers with super personalities to boot.
I love a little morning muffin. You can also freeze the batter. But why would you want to? Just make them and eat them they’re good.
Ingredients (makes 12-15)
- 250g cake flour
- 10 ml baking powder
- 4ml salt
- dash of cayenne pepper
- 1 can sweet corn its 420g I think (I used cream style corn, if you used normal corn be sure to add a little more milk to make up for the liquid)
- 100g cheese. I used 1/2 emmental and 1/2 pecorino. Make sure that shit is grated.
- 100ml milk
- 100ml cooking oil
- 1 egg
- 2 spring onions, finely chopped
Method to the madness
- Right so first what you want to do is preheat your oven to 190°c and grease your muffin/cupcake tin and set it aside.
- Sift your flour and baking powder together. Add your cayenne.
- Add your onions, cheese and sweetcorn and mix through until just combined.
- In a jug add the egg, milk and oil and mix those guys together with a fork until they are one.
- Add that little mix to the muffin mixture and stir to combine. As you can see in my photo I didn’t mix my cheese before I added my egg but I wanted a nice picture. Don’t judge me.
- Your mix should be thick and lumpy, don’t stress about that. Don’t hate him because he’s lumpy.
- Now spoon your mixture into your tin holes, make them 3/4 full. The mix should make around 12-15 muffins.
- Put your tray/s into the oven and cook for 20-25 minutes depending on how big your muffin holes are…
- Yay muffins!
Thanks guys this was fun. See you tomorrow.