Savoury Muffins

May 15, 2001

Frequently we settle for a brunch at the weekends. When the weather is warm we'll sit outside in the sun and maybe cook something up on the barbecue. Now it's getting a little cooler in these parts, there's a temptation to linger longer in bed at the weekends and to move the eating back indoors.

I like to make a batch of savoury muffins for brunch. They can be put together while the oven heats up to 200 Celsius and they don't take too long to cook.

Today's recipe is for a fairly basic cheese muffin with a few addons that make it a bit more special.

Savoury Muffins

2 cups self rising flour
1 1/2 cups grated tasty cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon cayenne powder
1/2 teaspoon ground cardamom
1/2 cup chopped fresh basil
3 tablespoons finely chopped salami
3 soft sundried tomatoes, finely chopped
2 eggs
200ml milk
3 tablespoons oil

Place the dry ingredients in a large bowl and stir in the cheese, basil, salami and sundried tomatoes. Whisk together the milk, eggs and flour.

Make a well in the centre of the ingredients in the bowl and add the liquid. Stir quickly to mix, but do not over-mix or the resulting muffins will be tough. It doesn't matter if the mix looks a little lumpy.

Grease a 12-pan muffin tray and spoon in the mix. Bake at 200C for 20 minutes.