Wednesday, 3 August 2011


So we've recently kicked back into the brunch club madness. Thanks to all our special lovers who made it last week. Our most recent brunch club menu saw us re-visit some of our all time favourite dishes including crispy corn fritters, huevos rancheros, dare devilled lambs liver and bacon & banana french toast. As we had some old favourites on the mains list we wanted to experiment with some new amuse bouche to keep some of our regular guests entertained. And they were not disappointed. Balsamic and fig tartlets with grilled cheese and pistachios, Deep fried coconut ice cream with caramalised pineapple and ginger chocolate mouse and bacon, chive, courgette and cheese muffins were all hits.

The muffins in particular drew alot of positive comments. These wickedly savoury beasts are simply stunning warm out of the oven with a smattering of butter or sour cream or even just lovely on their own little selves. I was over in Barcelona for the weekend visiting Bexy and when we tried out a batch of these the batch was quickly eaten and the wide eyed flatmates demanded we bake more. Immediately. They are that good!


Makes 20-24 muffins

2 cups flour
3 tsp baking powder
1 cup grated courgette
2 cup grated chedder cheese
3 slices of cooked chopped bacon
pinch of salt punch of pepper
1 tbsp chives
1tsp cayenne pepper
230g butter
1 cup sour cream
1/2 cup milk

Preheat oven to 180c

In a large mixing bowl, combine flour, baking powder, cheese, bacon, courgette, chives, salt and pepper. In a separate bowl, combine melted butter, sour cream, and milk. Combine wet ingredients with dry ingredients and mix well. Spoon batter into a greased muffin pan. Bake for 15-20 minutes until muffins are golden. We always like to ever so slightly under cook so lean towards the 15 minutes end of the scale. I like to keep my baking slightly moist. Dry is never good! Even so do the knife test to make sure its actually cooked inside, if it comes out pretty much dry then you have a perfect muffin. 
Of course you can opt to leave out the bacon if you are vegetarian. We made these with and without and they're both amazing. Such a simple recipe you could add tomato, spinach, pretty much any vegetable or kind of cheese. Make them exactly according to your favourite tastes.


Dzoli said...

I love savory muffins too.I was surpised when I started following cooking blogs how muffins are so popular in many countries;)

B said...

Its true, my Spanish flatmates love these so much I made large pie sized version this past weekend for a fiesta in our house.

MeLikeyUK said...

Absolutely delicious! You can't really go wrong with these ingredients. Great idea for an amuse bouche!

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