Baking savory muffins are always a treat. And this one provides for a neat little break from all the rich, sweet ones we have been relentlessly baking. These are not very unlike frittatas in the shape of a muffin and make for a perfect Sunday morning breakfast accompaniment.
Changes and variations: The original recipe welcomes a choice of ingredients. I chose butter sautéed mushrooms and bacon along with roasted red pepper. My choice of herbs were fresh oregano and basil; they set the tone with their aroma while being chopped. Finally I added a little more cheese then the recipe demanded. I made half the batch with a sprinkling of cheddar on top for people like me, who love to indulge on weekends.
Over to the recipe: Tastes like a frittata, looks like a muffin. Roasted peppers, your choice of herbs and smoked bacon makes this a heavenly breakfast item.
- ¾ cup shredded cheddar cheese
- ¼ cup (2 ounces) roasted red pepper, diced
- 2 tablespoons bacon, cooked and diced
- 1 tablespoon mushrooms, sautéed in butter and diced
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon chile powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup olive oil
- 1 egg
- Preheat the oven to 375 degrees F (190 C). Lightly oil a muffin pan (I used non-stick cooking spray with flour in it).
- In a small bowl, combine the cheddar, red pepper, mushrooms, bacon oregano, and basil; set aside.
- In a large bowl, or the bowl of a standing mixer, combine the flour, baking powder, baking soda, chili powder, and salt.
- Gently mix the wet ingredients into the flour mixture until just combined and pretty smooth (a few lumps are ok).
- Fold the cheddar mixture into the batter until evenly distributed.
- Divide the batter evenly between the 12 muffin cups (about 2½ tablespoons per cup).
- Bake for 18 to 20 minutes until golden.
- Allow to cool for at least 10 minutes before serving.
Muffin Monday: Round Up