I do love GBBO and despite not being a fan of anything doughy or bready, seeing the contestants come up with their fabulous creations really does make me salivate.
M, my seven year old son, has just started after school cookery club. Each Friday I am treated to a delicious bite-sized morsel of something he has lovingly cooked. Why they only make one of everything is beyond me. Last week three of us shared one small bruschetta in the playground. This week it was a small but perfectly formed savoury muffin.
Which is what inspired me to make this recipe. M tried his best to remember how he made it. I’m not convinced he was right about some of the ingredients: has anyone heard of “hard boiled cream”?!
I looked up a couple of traditional savoury muffin recipes and created this ‘lazy cooking’ version. They’re really easy to make and you can shove all sorts of goodies in there – finely chopped vegetables or chilies, and you can flavour them differently too: try substituting a tablespoon of oil for pesto instead.
Here’s my version of lazy savoury muffins:
Ingredients: Makes 12 large muffins
- 8 rashers streaky bacon, chopped
- 1 small onion, chopped
- 2 garlic cloves, crushed or 2 teaspoons of Very Lazy chopped garlic 250g plain flour 170g cheddar cheese and Gruyere
- 1 teaspoon caster sugar
- 12g baking powder
- 1 pinch salt
- 1 pinch pepper
- 1 dessert spoon of chopped coriander
- 1 large egg, beaten
- 190ml milk
- 50ml olive oil
Preheat the oven to 200 degrees.
Fry the chopped bacon until crispy. Stir all the dry ingredients together in a large bowl, including the crispy bacon.
In a separate bowl beat together the egg, oil and milk. Then combine the wet and dry mixtures to make a batter. Spoon the mixture into a greased muffin tray so that each muffin cup is two thirds full, to give them space to rise. This is what the mixture looks like before baking:
Bake them for 16-20 minutes. They are ready when the top is golden brown and crispy and a sharp knife can be inserted into the muffins and come back out clean.
You can ease them out of the muffin tin with a spoon. They taste good hot or cold.
I’m sticking to my resolution to make one completely new (to me) recipe every month, which started with last month’s retro Lazy Stuffed Mushrooms. If you have any suggestions for my next recipe, let me know in the comments below.
Much love, Vx