Savoury muffins this time, which I made this week, by request, for another work morning tea.
• Preheat oven to 180°C
• Grease muffin tins or line with muffin cases.
Flavours:
Approx. 1/2 cup (loosely filled) grated cheese (I just used a standard tasty cheese but Parmesan would be better)
3 slices prosciutto - chopped finely
Semi-dried tomatoes - chopped finely
(I had a bit less than one loosely filled cup of prosciutto and tomatoes which was plenty)
Gently fry the prosciutto and tomatoes for a few minutes to develop the flavours then leave to cool
Wet ingredients:
1/3 cup brown sugar (white would be fine)
1/3 cup oil (I usually use rice bran oil but I was out, so I used olive oil)
1 egg
½ cup plain yogurt whisked into ½ cup water
• Mix all above ingredients together
• Add cheese and cooled prosciutto and tomatoes
Dry ingredients
• Measure the following ingredients into a sieve:
1 ½ cups plain flour (this time I used 1 cup wholemeal flour and 1/2 cup white flour)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
• Sift dry ingredients into wet and mix briefly until just combined.
• Bake in small or medium muffin tins
• Medium muffins take about 20 minutes
• Small muffins take about 12 minutes
These were nicely flavoured but to my taste a little bit salty so I will leave out the extra salt if I use prosciutto again. The mini muffins are perfect size for our morning teas.
