Savory Sunrise Muffins Food

SAVOURY CHEESE MUFFINS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan).
• Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
• Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
• Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

SAVORY SUNRISE MUFFINS

Steps:

• Liberally spray four cups of a muffin tin with non-stick spray.
• Unroll crescent roll dough and separate into triangles.
• Press one triangle into the bottom of each of the four cups, and up the sides. It doesn't have to go all the way up the sides.
• Place one half of a slice of ham into each cup, maintaining a cup shape.
• Crack one egg into the center of each cup, on top of the ham.
• Sprinkle each egg with salt and pepper, to taste.
• Sprinkle about 1 T of cheese on top of each egg.
• Flatten out the remaining crescent roll dough triangles into circles.
• Loosely place the dough circles over each of the cups, tucking the edges into the cup.
• Sprinkle with about 1 t of shredded cheese.
• Bake at 375 for 10-15 minutes for soft yolks, or 20 minutes for hard cooked yolks.

SAVORY MORNING MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
• Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
• Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

SALMON AND CHIVE MUFFINS

Steps:

• Pre heat oven to 200'C.
• Grease 12 one third cup muffin holes.
• Sift flour into bowl.
• Combine melted butter,egg, milk and chives in a jug.
• Mix well and pour into flour.
• Use a large metal spoon to stir gently until almost combined.
• Fold in salmon.
• Spoon into muffin holes until three quarters filled.
• Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean.
• These are good sliced in half and spread with cream cheese or just butter if preferred.

SAVOURY PICNIC MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
• Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.