from one generation to the next
There must be a million recipes for muffins on the internet. I’ve contributed a fair number myself (see the links below) so in truth this bake was never intended to form a post, but I got such positive feedback from those that hungrily devoured them I thought I’d share after all.
I’m no stranger to spontaneous muffin creations. Baking early morning muffins in an endless variety of guises fell to me in the last years of my working life. I cooked for a busy catering company that had a small shop front cafe. I was always first in the kitchen and I had an hour to have muffins ready for the first customers when the cafe staff opened the doors at 7am. I didn’t have time to mess about with recipes, time was tight, so I learned to judge a good batter by feel. That gave me the freedom to make muffins in any fruit/flour/savoury combination I fancied.
Some leftover ham on the bone and the need for food to serve to beer drinkers on a humid afternoon inspired this recipe, although they would also be delicious with a bowl of soup.
Ham Cheese and Chilli Mini Muffins makes about 40 mini muffins
125g butter, melted
1 cup white spelt flour
1/2 cup plain wheat flour
1/4 cup buckwheat flour
1/4 cup polenta
2 teaspoons baking powder
1 teaspoon mustard powder
1 teaspoon dried chilli flakes
1/2 teaspoon smoked paprika
1 teaspoon sea salt flakes
generous grinding black pepper
1/2 cup freshly grated parmesan
200g ham finely chopped
1/2 cup sliced spring onion greens
1/4 cup finely diced red capsicum
2 eggs, lightly beaten
3/4 cup milk
Preheat fan forced oven to 180C. Grease about 40 mini muffin tins with line with paper.
(I only have 2X12 moulds and had to bake in 2 batches)
Melt the butter and set aside to cool a little.
Put the flours, polenta, baking powder, mustard, chilli, paprika, cheese and seasonings into a large bowl and whisk to thoroughly combine.
Stir in the ham and spring onions. Make a well in the centre of the dry ingredients
Add the eggs to the cooled butter, lightly whisk then pour it into the dry ingredients.
Add the milk then mix to a thick batter.
Allow the mixture to rest for 10 minutes for the polenta to swell.
Add a little more milk if the batter becomes stiff.
Spoon the batter into the paper lined tins. Fill to the brim.
Bake for 10-15 minutes.
The the finished muffins will be well risen, golden and spring back when touched.
Click on the links to see my other muffin recipes