Muffins have always been a treat for my tongue and frankly I don’t need any occasion to bake a bunch of fresh muffins. So far I shared with you some interesting recipes of muffins like the apple – cinnamon muffins and fig – almond muffins which were bit experimental too. Even the savoury ones like the spicy – chicken muffins, harb muffins with smoked cheese were slightly unorthodox in the muffin family. This time, I’ve decided to turn traditional and share the recipe of much adored chocolate muffins which are however loaded with spices and chocolate chips. A bite in the muffin and one gets swayed away by the sweetness of chocolate with a pinch of spices.
Apples although being healthy, are not among my favourite fruits. As a result, few of them were left in my fruit basket for long. To finish them off, I thought of an idea to transform them into baked apple in the form of muffins. As an add on, caramelized sugar topping mingled with the flavour of cinnamon enhanced the test many folds. A must try for those who don’t like apple just like me, however equally passionate to bake 🙂
I heard quite a few times from my blogger friends on baking without butter and egg. I always wondered how can one make cakes without these two key ingredients. This time I tried to find the answer myself by baking muffins without either butter or egg. To my surprise, they turned out to be quite satisfying, still having the fluffiness like normal muffins. Must admit, missed the flavour of butter in the muffins, which otherwise were pretty good. Hope the eggless bakes would be a nice option for vegetarians or vegans who do not want to remain deprived of the baking wonders.
I already shared with you the recipe of Spicy Chicken Muffins which I liked a lot. Since then I got enthusiastic about savoury muffins and started looking for them. Suddenly I came across an interesting recipe in my baking book as they told the story of a muffin with herbs and cheese in it. The recipe is very simple and quick to make. If you don’t dislike the flavour of herbs, this muffins will not disappoint you.
Ingredients to serve 12 :
- Sunflower oil or groundnut oil (for oiling) – 1 tbspoon
- Plain flour – 280 gm.
- Baking powder – 2 teaspoon
- Bicarbonate of soda – ½ teaspoon
- Smoked hard cheese (grated) – 25 gm.
- Fresh parsley (finely chopped) – 50 gm.
- Egg (large, lightly beaten) – 1
- Thick strained plain yogurt – 300 ml. (I used Greek style yogurt)
- Butter (melted) – 4 tbspoon
Oil your muffin tin with sunflower oil, or line it with muffin paper liners.
Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl. Add the smoked cheese and the parsley and mix together well.
In a separate bowl, lightly mix the egg, yogurt and melted butter together. Add the yogurt mixture to the flour mixture and then gently stir together until just combined. Do not overstir the batter – it is fine for it to be little lumpy.
Divide the muffin batter evenly between the cups in the muffin tin or the paper liners (they should be about 2/3 full).
Bake in a preheated oven at 200°C or 400ºF for 20 minutes or until risen and golden.
Remove the muffins form the oven and serve warm, or place them on a wire rack to cool.
Muffins are essentially regarded as a sweet form of small cakes, originated in America. The word “muffin” used to bring into my mind, either the images of dark brown chocolate muffins or those with vanilla flavour, lighter in colour. However, I discovered recently from the cookbooks that muffins can be savoury too and to my delight, small bits of chopped chicken can be imparted into!!! So, here I present the new recipe called “chicken muffins”, which is a departure from the usual muffin recipe and a sheer delight for all the non-vegetarian snack lovers.
Ingredients to serve 12 :
- Sunflower oil – 125 ml + extra for oiling
- Chopped onion – 2
- Chopped spring onion – 3
- Small fresh red chilli (seeded and finely chopped) – 1
- Skinless, boneless chicken thighs (chopped into small pieces) – 3
- Paprika – 1 teaspoon
- Self-raising flour – 300 gm.
- Baking powder – 1 teaspoon
- Large egg – 2
- Lemon juice – 1 tbspoon
- Grated lemon rind – 1 tbspoon
- Soured cream – 125 ml.
- Plain yogurt – 125 ml.
- Salt and pepper
Oil muffin tin with sunflower oil.
Heat a little of the remaining oil in a frying pan, add the onions, spring onions and chilli. Cook over low heat stirring constantly, for 3 minutes. Remove from the heat, lift out the onions and chilli and set aside.
Heat a little more of the remaining oil in the frying pan, add the chicken, paprika and little bit of salt and cook, stirring, over medium heat for 5 minutes. Remove from the heat and set aside.
Sift the flour and baking powder into a large mixing bowl, sprinkle over salt and pepper.
In a separate bowl, lightly beat the eggs, then stir in the remaining oil and the lemon juice and rind. Pour in the soured cream and the yogurt and mix together.
Add the egg mixture to the flour mixture, then gently stir in the onions, spring onions, chilli and chicken. Do not over stir the batter, it is fine for it to be a little lumpy.
Divide the batter evenly between the cups in the muffin tin (they should reach the top), then transfer to a preheated oven, 190°C / 375°F. Bake for 20 minutes, or until risen and golden. Remove the muffins from the oven and serve warm.
- If you are using plain flour instead of self-raising flour then add ½ teaspoon of baking soda into the dry ingredient mixture.