These are joyful little savoury muffins. Perfect for lunch with salad and chutneys or afternoon tea.
I like things to be a little tangy so have added chilli flakes and spring onion but if you wish it a little plainer just remove those ingredients.
This mix made 16 muffins.
Macros per muffin:
Calories 171, Fat 6.6g, Carbs 19.2g, Fiber 0.6g and Protein 8.9g
- 200g Cornmeal
- 160g Plain Flour
- 1/2 Tsp Cumin
- 1 Tsp Baking Powder
- 1/2 Tsp Bicarbonate of Soda
- 1 Tsp Rock Salt
- 450ml Buttermilk
- 50g Melted Butter
- 2 Large Eggs
- 3 Tbsp Honey
- 200g Grated Mature Cheddar
- 6 Grilled Rashers Smoked Back Bacon Chopped up
- 4 Spring Onions Finely Chopped
- 1 Tsp Chilli Flakes
You will need:
- Pre heated Oven 210C Conventional or 190C Fan
- Large Mixing Bowl
- Electric Whisk
- Scales / Measuring Jug / Measuring Spoons
- Muffin Trays lined with Muffin Cases
Put your cornmeal, flour, cumin, baking powder, bicarbonate of soda and salt into a bowl and mix
When the ingredients are combined make a well
In your measuring jug, measure out your buttermilk, add the melted butter, eggs and honey and whisk until well combined
Slowly add the liquid into the well and with your whisk on it’s lowest setting combine the ingredients.
Keep adding liquid until all used
You should then have a smooth thick batter. Scrape the sides down with a spatula
Add your grated cheese, chopped bacon, and chopped spring onion into the batter and mix in
Spoon the mixture into your muffin cases until they are about two third full.
Pop them in oven for 20 – 25 minutes, until golden in colour and they bounce back when you press the top gently.
Let them cool for 10 minutes in the baking tray and then turn them out.