Savoury Barley Muffins With Rosemary And Parmesan Food

SAVORY MUFFINS WITH PARMESAN, BACON AND SPRING ONIONS

Steps:

• Preheat oven to 390°F / 200°C. Line a muffin tray with paper cases.

TRIPLE CHEESE & ONION MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
• Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

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!

ROSEMARY CHEDDAR MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups., Bake until lightly browned and toothpick inserted in muffin comes out clean, 8-10 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

ROSEMARY CHEDDAR MUFFINS

Steps:

• Set oven to 350 degrees F (180 degrees C), grease muffin tin.
• Place the Sweet Potato (1) in a microwave-safe bowl, cook it in the Panasonic Microwave Oven on high for 10 minutes, or until soft.
• Add Olive Oil (1 tablespoon) to the bowl of potatoes and mash.
• Heat medium skillet over medium-low heat, add remaining Olive Oil (1 tablespoon) Add Onion (1) to skillet and sauté 10 minutes or until onions are translucent.
• Add Garlic (3 clove) and Spinach Leaves (1/2 bunch), sauté until spinach is wilted, 1 to 2 minutes.
• In a large bowl, combine Whole Wheat Flour (1 1/2 cup), Ground Flaxseed (1 tablespoon), Fresh Rosemary (1 tablespoon), Sage Leaves (1 tablespoon), Salt (1 teaspoon), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), and Ground Black Pepper (to taste).
• In a medium bowl, add Egg (1) and beat slightly, then add Water (1/2 cup), Soy Sauce (1 tablespoon), Cheddar Cheese (1/2 cup), sweet potato, onion, and garlic and spinach mixture.
• Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don't overmix!)
• Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin.
• Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy! Cooking results may vary depending on microwave oven used.

SAVOURY BARLEY MUFFINS WITH ROSEMARY AND PARMESAN

Steps:

• Preheat 400F (200C).
• In large bowl combine all dry ingredients EXCEPT cheese.
• In 2nd bowl lightly whisk together all wet ingredients.
• Stir wet into dry just til moist and roughly combined.
• Spoon into lined or greased muffin pan. I used silicon.
• Sprinkle cheese.
• Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
• These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
• Best devoured FRESH and STEAMING HOT out of oven.

PARMESAN CHEESE MUFFINS

Steps:

• In a medium bowl, combine the warm milk, sugar and yeast. Cover with a kitchen towel and let it rest for 5 minutes.
• In the meantime, combine the flour, parmesan, salt, pepper and herbs in a large bowl. Reserve.
• When the yeast is bubbly and smelling like beer, add the egg and melted butter and whisk until well combined.
• Pour the liquid mixture into the dry ingredients and stir or whisk until smooth. Do not overmix.
• Spray a muffin tin with cooking spray or grease with oil. Pour the batter into the muffin tray, being careful not to fill it all the way to the top. You can sprinkle the muffins with extra parmesan and herbs, if desired.
• Cover the tray and let the dough rise for 1 hour.
• Preheat oven to 350 degrees F.
• Once dough has risen, bake the muffins for 25 to 30 minutes, or until golden brown. Remove from oven and let them cool slightly. Then, remove the muffins from the tray to a cooling rack so they can cool more.
• Serve warm!

SAVOURY MUFFINS

Steps:

• Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
• Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
• Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
• Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
• Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.

SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY

Steps:

• You will need a 12 hole mini-muffin tin.
• Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
• Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
• Pre-heat the oven to gas mark 6/400F/200°C.
• Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
• In another bowl beat the egg, then add in the milk and give it a good whisk again.
• Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
• Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
• Arrange the muffin cases into the muffin tins them spoon the mixture into them.
• You may even spoon the mixture straight into the tins but they will have to be well-greased.
• Beat the second egg and brush the muffin tops with it.
• Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
• Remove the muffins from the tins and serve immediately.

BREAKFAST MUFFINS WITH SAUSAGE, CHEDDAR & GREEN ONIONS

Steps:

• Preheat oven to 375°.
• Grease and flour muffin pans.
• Preheat olive oil in skillet over medium heat. Take skin off sausage (if any) and break into smaller pieces. Once skillet is heated, add crumbled sausage and cook until nicely browned, stirring occasionally. As sausage is browning, break into smaller pieces if necessary. Set aside.
• (Optional: While the sausage is cooking, you can slice your cherry tomatoes into slices about 1/8″ thick. You don't want them any thinner than that. Lay the slices on a paper towel and then lay another paper towel over the slices and blot away any moisture. The seeds will probably fall off and that's okay. The idea is you don't want water from the tomatoes getting in your batter.)
• In large bowl, whisk together flour, baking powder, sugar, and salt.
• In medium bowl, whisk together buttermilk, melted butter, and egg.
• Pour wet mixture into dry mixture and stir. Before the mixture is completely mixed together, add the sausage, cheese, and green onions. Stir all ingredients together, making sure the additions are evenly incorporated. Try not to over-mix it.
• Divide batter into muffin pans.
• If using tomatoes, add one slice to the top of each muffin.
• Lightly sprinkle sea salt and fresh ground pepper over the tops of the muffins. (I used a medium coarse setting for the pepper to give it an extra spicy flavor.)
• Bake for 20-25 minutes until golden brown or until toothpick test comes out clean. Remove from oven and cool muffins in pan for 15 minutes before removing them.
• Best served warm. But I found that you could leave them out for a brunch and they taste just fine at room temperature.