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Name: Savoury Mini Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 4 oz Butter melted; 2 oz Cheddar cheese Smoked; 1 pn Cayenne pepper; 1 oz sundried tomatoes; 1/2 ts Salt; 2 md Eggs; 10 oz Plain flour; 8 fl-oz milk; 1 ts olive oil; 1/2 ts Salt; 1 tb Baking Powder; 1 size 3 Egg lightly beaten, for glazing; 1 md egg lightly beaten, for glazing; 1/2 oz Butter; 4 oz Butter melted; 2 size 3 Eggs; 8 fl-oz milk; 15 g Fresh basil; 1 md Red onion finely chopped

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INGREDIENTS

4 oz Butter ; melted
2 oz Cheddar cheese ; Smoked
1 pn Cayenne pepper
1 oz sundried tomatoes
1/2 ts Salt
2 md Eggs
10 oz Plain flour
FOR THE MUFFINS
8 fl-oz milk
1 ts olive oil
1/2 ts Salt
1 tb Baking Powder
1 size 3 Egg ; lightly beaten, for glazing
1 md egg ; lightly beaten, for glazing
FOR THE FILLINGS
1/2 oz Butter
4 oz Butter ; melted
2 size 3 Eggs
8 fl-oz milk
15 g Fresh basil
1 md Red onion ; finely chopped

Servings

INSTRUCTIONS

1. Preheat the oven to 200 C, 400 F, Gas Mark 6. 2. For the fillings, melt the butter in a heavy based frying pan and saute the onion over a moderate heat for 6-7 minutes, stirring all the time until the onions are translucent and tinged slightly brown at the edges. 3. Place in a shallow dish to prevent them cooking further. 4. Dice the cheese into 5mm (1/4 inch) pieces reserving 12 cubes. Stir into the red onion. Set to one side. 5. For the other filling, chop the basil leaves, reserving 12 small leaves if possible. Mix the tomatoes, basil and cayenne pepper together. Set to one side. 6. Next make the muffin mixture. First sift the flour, baking powder and salt onto a large plate, then take a large mixing bowl and sift the mixture once again this time into the bowl, lifting the sieve up high to give the flour a good airing. 7. Place the milk in a jug and whisk in the eggs and melted butter. 8. Pour the liquid over the flour using the minimum amount of movement (it is very important to ignore the lumpy appearance of the mixture at this stage and not to over-mix). 9. Divide the mixture into two equal quantities and add the flavourings, which again should be lightly folded in with as few strokes as possible. 10. Spoon the mixture into 2 x 12 hole lightly greased mini muffin tins, or 1 x 12 hole standard muffin tins, preferably non-stick, Dont overfill them, they should just reach the top of the tin, then brush the surface with the lightly beaten egg. 11. Sprinkle the reserved cubed cheese over the onion and cheese muffins. 12. For the sundried tomatoes and basil muffins, place a small basil leaf on top of each and using a small brush or cotton bud, lightly brush the leaf with olive oil. 13. Place in a preheated oven 200 C, 400 F, Gas Mark 6 for 20-25 minutes, until well risen and golden. 14. Remove and allow to cool on a wire rack. They should be eaten as fresh as possible and while still slightly warm. Both varieties freeze well and should be gently re-heated after defrosting. NOTES : These mini muffins originating from America make a delicious breakfast or will add a treat to any childs lunchbox.

NOTES

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Savoury Mini Muffins

4 oz Butter melted
2 oz Cheddar cheese Smoked
1 pn Cayenne pepper
1 oz sundried tomatoes
1/2 ts Salt
2 md Eggs
10 oz Plain flour
 FOR THE MUFFINS
8 fl-oz milk
1 ts olive oil
1/2 ts Salt
1 tb Baking Powder
1 size 3 Egg lightly beaten, for glazing
1 md egg lightly beaten, for glazing
 FOR THE FILLINGS
1/2 oz Butter
4 oz Butter melted
2 size 3 Eggs
8 fl-oz milk
15 g Fresh basil
1 md Red onion finely chopped

1. Preheat the oven to 200 C, 400 F, Gas Mark 6.    2. For the fillings, melt the butter in a heavy based frying pan and saute  the onion over a moderate heat for 6-7 minutes, stirring all the time until  the onions are translucent and tinged slightly brown at the edges.    3. Place in a shallow dish to prevent them cooking further.    4. Dice the cheese into 5mm (1/4 inch) pieces reserving 12 cubes. Stir into  the red onion. Set to one side.    5. For the other filling, chop the basil leaves, reserving 12 small leaves  if possible. Mix the tomatoes, basil and cayenne pepper together. Set to  one side.    6. Next make the muffin mixture. First sift the flour, baking powder and  salt onto a large plate, then take a large mixing bowl and sift the mixture  once again this time into the bowl, lifting the sieve up high to give the  flour a good airing.    7. Place the milk in a jug and whisk in the eggs and melted butter.    8. Pour the liquid over the flour using the minimum amount of movement (it  is very important to ignore the lumpy appearance of the mixture at this  stage and not to over-mix).    9. Divide the mixture into two equal quantities and add the flavourings,  which again should be lightly folded in with as few strokes as possible.    10. Spoon the mixture into 2 x 12 hole lightly greased mini muffin tins, or  1 x 12 hole standard muffin tins, preferably non-stick, Dont overfill them,  they should just reach the top of the tin, then brush the surface with the  lightly beaten egg.    11. Sprinkle the reserved cubed cheese over the onion and cheese muffins.    12. For the sundried tomatoes and basil muffins, place a small basil leaf  on top of each and using a small brush or cotton bud, lightly brush the  leaf with olive oil.    13. Place in a preheated oven 200 C, 400 F, Gas Mark 6 for 20-25 minutes,  until well risen and golden.    14. Remove and allow to cool on a wire rack. They should be eaten as fresh  as possible and while still slightly warm. Both varieties freeze well and  should be gently re-heated after defrosting.     NOTES : These mini muffins originating from America make a delicious  breakfast or will add a treat to any childs lunchbox.

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Nutrition

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Serving Size: 1 Serving (89g)
Recipe Makes: 24

Calories: 292
Calories from Fat: 186 (64%)

Amt Per Serving		% DV

	Total Fat 20.6g	27 %
	Saturated Fat 11.9g	59 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 1.2g
Cholesterol 182.4mg		56 %
Sodium 246.2mg		8 %
Potassium 127.6mg		3 %
Total Carbohydrate 19.7g		6 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 18.8g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 292

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