Well I certainly don’t – but I did make some savoury muffins this weekend (along with a Banoffee pie for my boyfriend.)
I constantly think with my camera, therefore the only reason I made these were to get photos for my instagram and blog content. Not that i’m complaining, I do love to bake.
* 1 leek – trimmed
* 100g butter – melted
* 4 rashers of bacon, chopped
* 300g self raising flour
* 1 level teaspoon of baking powder
* 1/2 level teaspoon of mustard powder
* 1/4 level teaspoon of cayenne pepper
* 2 large eggs
* 175 ml semi-skimmed milk
* 150g cheddar cheese, grated.
* Preheat the oven to 180C/160C fan or Gas 6. Lightly grease a 12 hole muffin tray. Cut the roots and tough green leaves off the leek & cut it into quarters (length ways) and slice finely.
* Cook the chopped leek in 1 tablespoon of the butter in a saucepan over a low heat, stirring often for 5 minutes or until softened. Set aside in a bowl.
* Add the bacon to the pan and cook until the fat starts to crisp – add to the leeks.
* In a large mixing bowl, sift the flour, baking powder, mustard, cayenne pepper, and a pinch of salt.
* In a jug, beat the eggs, milk and the rest of the melted butter together. Stir into the leeks and bacon. Add the grated cheese, then the flour mixture all in one go. Stir until evenly mixed together – but over mix the muffins. Otherwise the muffins will become tough.
* Divide the mixture between the muffin tins and bake in the oven for 25-30 minutes until golden.
On the photography note, I used my Nikon macro lens. I love how clean and sharp the image is. I do know that the image isn’t as white as I would have liked. But I am looking at upgrading my lighting.
Credit to Asda magazine.