- Food & Drink
Apparently, I am now taking requests.
At the end of March Alistair got in touch with a tale of savoury muffin woe. He’d been on holiday to the Antipodes and had enjoyed the fine cafe culture they have down there. But returning to the UK he was faced with a life empty of savoury muffins and scones, and when you’ve got used to eating savoury muffins and scones with a nice flat white every day, that’s a terrible prospect. Could I help with a recipe?
Could I? I’m a neurotic pleaser, of course I could!
It also gave me something to do with the last few sun-dried tomatoes I had lurking at the back of the cupboard. So, a breakfast muffin recipe is born and I get to say: “Alistair, Gin and Crumpets has fixed it for you (and you and you).”
Bacon and tomato muffins
8 rashers streaky bacon
250g self raising flour
1 tsp baking powder
1 tsp mustard powder
1 tbsp caster sugar
25g Parmesan cheese, finely grated
1 medium egg
50ml oil from a jar of sun-dried tomatoes
250ml whole milk
75g sun-dried tomatoes in oil, drained and chopped
1 Preheat the oven to gas mark 5/190°C/fan oven 170°C. Line a muffin pan with 6 deep muffin cases. Place a frying pan over a medium heat and, when hot, add the bacon. Fry, turning once, for 3–5 minutes or until golden. Remove from the heat and when cool enough to handle, roughly chop.
2 Sift the flour, baking powder and mustard into a large bowl. Add a small pinch of salt with the sugar and Parmesan. In a separate bowl, beat together the egg, oil and milk. Add the wet ingredients to the dry ingredients with the chopped bacon and tomatoes. Stir briefly to just mix but don’t over mix – you want it a bit lumpy rather than smooth and completely combined.
3 Spoon the batter into the muffin cases and bake for 25 minutes or until golden and risen. Serve warm. They can be frozen – defrost and warm through before eating if you do that.