5 : Blue cheese, pear and walnut

Although I’m not a fan of blue cheese this seems like a good flavour combination and there is one fan in this household. The pear was a bit over ripe which resulted in the muffin being a little soggy and there were a few too many walnuts on the top.

Blue cheese, pear and walnut muffin

Ingredients

  • 300g self raising flour
  • 1 tsp bicarbonate of soda
  • 85g butter, melted and cooled
  • 2 eggs
  • 200ml milk
  • 100g blue cheese
  • 1 pear, cored and chopped
  • 50g walnuts

Heat the oven to 200C. Chop the cheese, pear and walnuts into small pieces.  Mix the dry ingredients together. Mix the wet ingredients together. Add the wet to the dry then fold in the cheese and pears. Spoon the mixture into cases, top with chopped walnuts and bake for 16 minutes until golden and firm.

Calories per muffin: 277

Advertisements

4: Goat’s cheese and onion

After having the most amazing goats cheese and caramelised onion pizza this week I knew that this would be a great flavour combination in a muffin. My first attempt was good although perhaps a little dry. They could benefit from more and stickier caramelised onions as well as a touch more goats cheese.

Goat's Cheese and Onion muffin

 Ingredients

  • 100g goat’s cheese
  • 1 onion, cooked with 1 tablespoon oil and 1 teaspoon brown sugar
  • 300g self raising flour
  • 1 tsp bicarbonate of soda
  • 85g butter, melted and cooled
  • 2 eggs
  • 200ml milk

Heat the oven to 200C. Chop the onion and place in pan with the oil and sugar. Cook until caramelised. Chop the goat’s cheese into small chunks. Mix the dry ingredients together. Mix the wet ingredients together. Add the wet to the dry then fold in the onion and cheese. Spoon the mixture into cases and bake for 16 minutes until golden and firm.

Calories per muffin: 225

3: Strawberry and almond

A couple of times recently I’ve made the most amazing strawberry crumble dessert with pistachios in the topping. I really wanted to make this into a muffin but unfortunately I used up all the pistachios when I had some strawberries needing used up. Instead I found some flaked almonds in cupboard and used these as a substitute.Strawberry and almond muffin

Ingredients

  • 150g caster sugar
  • 270g self raising flour
  • 1 tsp bicarbonate of soda
  • 85g trex, melted and cooled
  • 2 eggs
  • 200ml milk
  • 200g strawberries, hulled and chopped
  • 100g flaked almonds

Heat the oven to 200C. Roast the strawberries for approximately 20 mins. Mix the dry ingredients together. Mix the wet ingredients together. Add the wet to the dry then fold in the strawberries and almonds. Spoon the mixture into cases and bake for 16 minutes until golden and firm.

Calories per muffin: 238

Note: I used trex instead of my usual stork which meant the muffin was a bit paler and not the usual golden colour. I probably wouldn’t use it again. I also added the strawberry juice which I probably wouldn’t do again as the mixture was a bit too moist. It might be nice as a syrup poured over the baked muffin.The almond flavour might be brought out a bit more if they were roasted first.

Research

A great part of researching muffins is getting to try a whole host of them. This week I visited Mhor Bread in Callander where I tasted a custard muffin and a raspberry muffin. They were good but perhaps a little more cakey than I have liked. Today I had a banofee muffin. The gooey toffee centre was delicious.

The downside of creating muffins is having them critiqued. After some comments on the strawberry almond muffins (photo to follow) I baked tonight I went in search of some tips to improve the texture. I found this article on Simple Bites via Pinterest on how to make the best muffins ever.¬† I will definitely be trying out some of the top tips next time I bake. If this doesn’t work it might be back to the drawing board with the basic recipe.

1 : Caramelised plum

A good place to start when baking is to see what you have available. I found some plums in the fridge which were rather beyond eating but not beyond being cooked i.e. perfect for muffins. On googling “plum muffins” I found a recipe on bbc food. Not quite what I was looking for as it’s for a plum muffin dessert rather than inidividual muffins but the caramelised plums sounded good.So why not just add caramelised plums to my usual muffin mix. Et voila individual caramel plum muffins!

Caramelised Plum muffin

Ingredients

For the caramelised plums

  • 150g brown sugar
  • 75ml water
  • 4 plums, stones removed and chopped into small pieces

Heat the sugar and water in a saucepan over a gentle heat until dissolved and bubbling. Boil for 8-10 minutes, or until the sugar has melted. Add the plums, coat in the caramel and continue to boil until the caramel starts to reduce again.

For the muffin

  • 80g caster sugar
  • 270g self raising flour
  • 1 tsp bicarbonate of soda
  • 85g butter, melted and cooled
  • 2 eggs
  • 150ml milk

Heat the oven to 200C. Mix the dry ingredients together. Mix the wet ingredients together. Add the wet to the dry then fold in the cooled caramel plums. Spoon the mixture into cases and bake for 16 minutes until golden and firm.

Hello world!

Welcome to Much ado about muffin! Struggling with a desire to eat healthily but also a need to bake I decided that muffins provide a good balance. This blog follows my attempts to create muffins of all flavours both savoury and sweet.