19 July 2010

wensleydale & garden chive muffins



I googled for quite a few savoury muffin ideas, after seeing my friends bake them at Fig Jam and Lime Cordial & Zeb Bakes

but thought I'd pass on the tinned tuna muffins I saw along the way, however
It looks as though you can make them any which way and still get a light, fluffy savoury bun for your limited efforts.


Future amemdments to these ( first time for me) afternoon tea treats - I need to cut down on that fat content, I think they only need 30 - 40g butter.  

Ingredients

150g wensleydale cheese
30 - 40g softened butter -  here I used 75g
2 beaten eggs




200mil milk - buttermilk ideally
snipped chives

100g plain flour
150g SR flour
1.5 teasp baking powder
(I didn't have any here but) a pinch of bicarbonate of soda
half teasp mustard powder
a little salt




Mix for moments but still leave it messy




spoon roughly into muffin cases,




and bake at 200 for 20 minutes



10 comments:

azelia said...

lovely looking muffins Gill, and as I'm sitting here munching on apple I could quite fancy one right now, look very appetising...

...I bet they have that after effect of being terribly addictive, making it impossible to stop at one... ;-)

Celia @ Fig Jam and Lime Cordial said...

Gill, they look superb! Love the idea of buttermilk. Maybe we can start a revolution against sweet muffins in favour of these savoury ones.. :)

My latest batch has goat's milk cheese, lots of corn kernels and a few chopped olives. How fab that you used wendsleydale cheese - we don't get it here, but it's just so Wallace & Gromit.. :)

Anne said...

I don't think I've ever tried a savoury muffin, yours look all golden and delicious Gill, will have to try them out

azelia said...

Hey...You've had a make-over! I'm liking it...very neat...and doesn't your photos look superb against the background! Well done x

Choclette said...

These look great Gill. I used to make savoury muffins a lot - they are great for parties as they are so easy to make and can be easily frozen until needed. I haven't had a big party for some time now though, so had rather forgotten about them - can't even remember what flavours I used, but they were good.

Joanna said...

I like it all, Gill, the new look blog and those there muffins look blooming delicious.

I'm loving it - hang on that's a cliché from somewhere isn't it? Oh stuff it. I AM loving it. I think you are right, you should be able to reduce the butter if you are putting cheese in the muffins. Do you think they are nicer than scones though? I am very fond of scones.

Gill the Painter said...

ah-HA!
I see everyone likes muffins.
I have dreadful memories of spunkmeyer muffins in the 90's so have not really been a fan before.
although I've obviously never tried the real thing, have I.

Great party food as you say, Choclette. I'll be making some next week when I visit family.

& Azelia, apples have their place in the world too.
Thank you for the blog comments. Blogger has more features, inclusive of TABS!!
I don't know what to put in them now I've got them.

& a savoury muffin revolution is upon us, Celia.

That's a Jilly Goolden cliche, Joanna.

The one thing that puts me off scones is, they are very filling, and tend to make my teeth feel unpolished.

Tipping muffins into first place.

Elisabeth said...

Ohh I love those muffins Gill, they look like a wonderful snack. Do you have an idea what cheese I could use to sub the Wensleydale, because I don't think we have it here. I intend to try them out asap! They just look too good.

Gill the Painter said...

Hi Elisa.
Any mild-medium crumbly cheese out there?

Alsace munster (without the cumin!!!) would do well, grated.
Or good old emmental. Feta of course!
If you use a stronger one, or a goats cheese then cut the cheese back to 80-100g

Elisabeth said...

Munster is usually pretty strong, the feta will be excellent and tempts me much. It finds itself in-between tastewise so to speak and I do like goat cheese. Merci Gill!

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