Cupcakes are something of a mania at the moment. This recipe is really a MUFFIN recipe. I’m not sure I know the difference. Somehow, there is something unattractive about the name ‘Muffin’. There was Muffin the Mule, the television character, who was around just before my family had a television. So I don’t remember seeing him but I do recognize the name.
Yet ‘cupcakes’? I don’t know. I’d almost rather make these as savoury scones…but you can’t eat scones for breakfast. You just can’t. Scones are for TEAtime.
Wow, am I getting hung up on names!
Savoury cupcakes
Makes 9 - 10
100g cooked and finely chopped bacon, pancetta or ham
300g (10oz) self raising flour plus 1 teaspoon baking powder
50g (2oz) grated Parmesan or other cheese
Up to 200 ml (7 fl oz) milk: try with less first.
1 beaten egg
1 tablespoon mustard
Stir flour, ham and cheese together.
Beat milk, egg and mustard.
Add to flour mixture gently until only just combined.
Divide into 9 – 10 paper cases in muffin tins, top with a chunk of chopped bacon if wished.
Bake in a preheated over, 200C/400F/gas mark 6 for 15 – 20 minutes until pale golden.
Transfer to a wire rack – serve hot or cold.
Variation:
Chopped mixed herbs instead of bacon.
Sage with Double Gloucester
Chives with cheddar
Cream cheese, yogurt or sour cream instead of milk.
Rosemary with chopped sundried tomatoes.
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