I decided to dabble in the savoury side for once. In fact I was getting a bit bored of smoothies for breakfast and thought muffins would make good breakfast food. I went to my trusted hummingbird bakery cookbook for a recipe and it turned out great. They're really simple to make and freeze well too! I tired the ham and cheese version which was even better in my book.
1/2 small red onion, finely chopped
360g plain flour
2 1/2 teaspoon baking powder
1 teaspoon cayenne powder
250g cheddar cheese, grated
220ml whole milk
130g baby spinach leaves
- Preheat oven to 170C.
- Melt the butter in a saucepan over medium heat, then fry the onion until cooked.
- Set aside.
- Put the flour, baking powder, cayenne and cheese in a large bowl.
- In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld whisk until all the ingredients are well mixed. (I used a spatula)
- Stir in the onion and spinach with a wooden spoon until evenly dispersed.
- Spoon the mixture into muffin cases until 2/3 full and bake in the preheated oven for 30-35 minutes, or until deep golden and the sponge bounces back when touched.
- Leave to cool slightly in the tray before turning out onto a wire rack to cool completely.