I’ve been nosedeep into (a photoshoot for) cocktails all week long so far, so I figured it was time for something savory here. Just to balance things out a bit, hence (is that even a word people use anymore??) you find here these pretty muffins. I have made some sweet muffins before, although not that much either, so making savory ones was a first. I had been trying out various recipes from Jamie Magazine for the entire week already. (The magazine was in the kitchen and I kept seeing quick and tasty week dishes and so far non of them have disappointed).
Now you have to know that muffins and I have some sort of love-hate relationship. While my cupcakes always come out looking perfect – knock on wood – my muffins always come out looking mwah… I know that I need to work the batter totally differently. As little as possible in fact and it’s not that they’ve tasted bad, but I know I can do better. I see all those gorgeous muffins every Monday for Muffin Monday by Bakerstreet and they all look absolutely delicious and worth making. But then mine… They look ok-ish, taste ok-ish, but that’s not what we want from food, now is it? We want to have bold flavors and tastes to remember. There is enough ok-ish stuff in live. Not what I want in my muffins… ;(
And as much as I hate to admit it; these muffins – again – where ok but not spectaculair. I forgot to add the parmesan on top before putting them into the oven. O and I forgot to mix the pinenuts into the dough before putting it in the tin, so that was just plain annoying.
Maybe I have to be patient and not expect wonder for my very first savory muffins. And then again maybe muffins are not meant to be savory? I don’t know. Whatever the case, if you have any magic muffin tips; please let me know!
I’m thinking of making matcha muffins for the next time. Still got some matcha powder left and am addicted to that lovely green color and the flavor. Suggestions are welcome!
O and can I just say that I’m quite pleased with the light in my new photography spot on our kitchen table? It was previously somewhere else, but since the kitchen has changed, the light has changed as well. I think it works!
Bacon and mushroom muffins
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
- 200g flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 25g pinenuts (roasted)
- 50g parmesan (grated plus some extra)
- 2 eggs
- 250g yogurt
- 4 tablespoons olive oil (plus 1 tsp)
- 4 slices bacon (chopped finely)
- 200g mushrooms
|Preheat the oven to 200 C and put 12 muffin papers into a muffin tin.
Mix flour, baking powder, baking soda, parmesan, 1 tsp salt, some black peper and pinenuts into a large bowl.
In another bowl mix the eggs, yogurt and 4 tbsp of olive oil; pour this into the dry ingredients and stir with a wooden spoon roughly until just combined.
|Bake the mushrooms and bacon lightly in the remainder of the oil and stir through the batter. Divide this over the muffin forms and sprinkle with grated parmesan. Bake the muffins for about 15 minutes or until they're cooked. You can check this by inserting a wooden skewer into one; it should come out clean,|
The funny thing is that I was worried that the moisture of the mushrooms would be making the muffins too wet, so I drained them a little bit after cooking as that releases their fluids. However; I actually found the muffins to be on the dry side, so maybe I should have left it in?