Hugh Fearnley-Whittingstall’s bacon & cheddar savoury muffins

IMG_4498

In the quick bread family, muffin is probably the most pleasant one, quick, easy, no mess, no fuss. There is really not much equipment and techniques required. The muffin method for the perfect muffin is to whisk all the dry ingredients in one bowl, the wet ones in another, pour the wet on top of the dry and fold it in, then bake. The only part where you have to take care is to gently fold and do not overmix (even better for the lazy me!). And there you have, a quick batch of yummy muffins to impress, with the fail rate reduced to the lowest it can be.

More often than not, many people, including me, are under the false impression that muffins (and pies) have to be sweet. In fact, they don’t necessarily need to be. A savoury muffin is perfect as a snack, or a hero saving your empty stomach in the morning. That is in fact, my main purpose of this batch of muffin. I’m getting so sick of having bread, or eggs, or thinking of what to eat everyday waking up, so I thought savoury muffins would be a great solution, a change in my boring usual breakfast/lunch, still contain enough nutrition and doesn’t poison my taste bud with sweet so early in the day.

IMG_4495

I use the basic recipe of Hugh Fearnley-Whittingstall, a British celebrity chef whom I have learnt of only very recently. His TV series The River Cottage is obviously very famous, and there’s one River Cottage Canteen in Bristol which I’ll be checking out very soon. For this recipe, you could adjust the savoury ingredients, bend & twist in any way, with anything you want. For starter, how about the classic bacon & cheese, then ham & corn maybe, or carrot with apple, toss in some nuts, goat’s cheese or feta, add more spice, it’s your imagination! Then you could also use either buttermilk or plain yogurt or vegetable puree, substituting plain flour with whole wheat, cornmeal in whole or just a proportion. Be creative with the flavour, then you’ll be surprised! I’ll keep you update on any new savoury muffin version of mine :)

Savoury muffins

INGREDIENTS: (make 8-10)

  • 250 g self-raising flour (plain flour also works fine)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 2 eggs
  • 80 g unsalted butter, melted and cooled
  • 250 ml plain natural yogurt
  • About 200 g of savoury ingredients, your call

For today, let’s make cheddar & bacon muffins:

  • 1 tsp oil, for frying
  • 100 g streaky bacon, cut into small pieces
  • 100 g mature cheddar, grated

METHOD:

  • Heat the oven to 200 C and line the muffin tin
  • In a hot pan, fry the bacon until crisp, remove and drain on kitchen paper
  • In a bowl, whisk the egg, butter and yogurt

1

  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Make a well in the middle then stir in the wet mixture. Mix with a spatula until just combined
  • Fold in bacon & 2/3 of the cheddar

2

  • Spoon the mixture into the muffin tin, sprinkle the rest of the cheese on top

IMG_4490

  • Bake for about 18 -20 minute until the tops are golden & the toothpick inserted into the muffins comes out clean

IMG_4492
How’s this for breakfast? Looking pretty good & nutritious, right? And yesssss, you see it right, another punnet of peach ^.^

IMG_4502

Love,

Phuong x

About these ads

9 thoughts on “Hugh Fearnley-Whittingstall’s bacon & cheddar savoury muffins

  1. Pingback: Octopus Galician Style : Pulpo a la Gallega : The Tenderness of a Stubborn Cephalopod | that other cooking blog

  2. Hi, found your recipe by googling. You included yoghurt in the ingredients but referred to buttermilk in the actual recipe. Just a small hiccup! Lovely pics though, I’m gonna try these now.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s