Monday, July 22, 2013

Craft Challenge 2013 - Bake It: Cheese and Chive Muffins

In this topsy turvy craft challenge this month - I am presenting you with my cooking last. You very nearly had to wait an extra hour so I could bake it again (the camera wiped the original photos while on holiday camping where no starting again was possible), but like a lovely miracle worker, my fiance managed to install something on his computer to restore all of the 'wiped' photos. I will try and remember to ask him what he used as I believe it was free to do and could detect even photos purposefully deleted from a camera.

Anyhoo - I actually love baking and these muffins are one of my favourite picnic foods. They travel well, eat well and contain cheese (what's not to love about that?!?). You can also adapt them to make them a tiny bit healthier, but more about that later. Here's a pic (the only one actually) to tempt your taste buds:

There is something exceedingly good about a savoury snack, which doesn't involve potato chips or having to construct a sandwich. We ate these for breakfast and as a car snack while camping - these tasty trio were on our picnic table ourside a tent in Munich.


To make between 10-12 of my delicious (well-travelled) cheese and chive muffins you need:
270g plain flour
1 tablespoon of baking powder
85g of melted, unsalted butter (cooled)
1tbsp caster sugar
100g of grated cheese (reduced fat cheddar or gouda works particularly well)
2 tablespoons of fresh or frozen chopped chives
2 eggs
175ml semi-skimmed milk (about 3% fat)
Optional: 270g of grated vegetables, such as zucchini, squash or pumpkin (not shown here) and/or toasted seeds (not shown here)

The process is really simple:
1. Pop an oven on to 190C/375F/Gas mark 5
2. Melt the butter and leave to cool
3. Beat the eggs and then add in the milk. When the butter is cool, combine it with the milk and eggs. You will end up with a lumpy omelette if you try and add in any butter that you can not stick a finger into without burning yourself (although this is really not the best method of testing....unless you're into that sort of thing....)
4. Sieve the flour, baking powder and sugar into a bowl.
5. Add in the grated cheese (optional vegetables) and chives.
6. Combine the wet ingredients to form a lumpy batter.
7. Line a muffin tray with cases (mine aren't muffin cases as we didn't have any)
8. Spoon in sticky mixture and tap the case lightly on the top of the counter to remove unnecessary air bubbles.
8.5. If you are going to put seeds on top, then this is the time to do that!
9. Bake for 20-25 minutes.
10. You can either eat them cool or directly from the oven all molten with butter and cheese......mmmmmmm

I should not have made these immediately prior to breakfast as we have run out and I really want to eat some. If I didn't have to put on real clothes to go to the supermarket, I would probably make some right now.

Next week (as we are blessed with an additional week of July) we will do the round-up of all of our recipes so far and you can vote on your favourite. You can also add your own baked recipe to the pile in our link-up, especially the items which you made in the last month.

Next month we are going to either be making something for the garden (I can hear Anja's yelps of delight from here) OR gorilla crafting if I have no garden. Which means I will be gorilla crafting and I think I know what I would like to do.

So until then folks, I only have to say - it is so good to be back. There's lots I need to catch you up on.


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1 comment:

Alyx said...

Someday when I feel like baking, I will make these because they look absolutely delicious.

Hope the wedding planning is going well!

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