December 13, 2011

Savory Mini Muffins

mini muffins

When it comes to apéro nibbles I have but one requirement - they should not be fussy.

Actually, now that I think about it, I might have a few more...
Nibbles shouldn't require utensils, they can be eaten in only one or two bites, and of course they should be delicious.
Oh, and one last thing...they shouldn't take hours and hours to make.

Luckily there are a myriad of recipes out there that meet my strict requirements, and these mini muffins are one of them.

I have British chef, Delia Smith to thank for this recipe. These savory little muffins are bursting with a sweet onion and rich chèvre flavor.

This is my adapted recipe.

Savory Mini Muffins
Makes 24 muffins

For the muffins:
  • 10 ounces (275 g) all purpose flour
  • 1 tablespoon baking powder
  • 2 large eggs
  • 8 ounces (225 ml) milk
  • a little butter for greasing the muffin pan
  • 1 teaspoon sea salt
For the filling:
  • 4 ounces (100 grams) fresh goat's cheese, broken into little pieces
  • 4 ounces (100 grams) red onion, peeled and finely chopped
  • 3 teaspoons chopped fresh rosemary, plus 24 small sprigs for garnishing
  • 1 ounce butter
  1. Begin by melting the butter in a small saucepan and softening the onion in it for about 5 minutes. Allow onions to cool.
  2. Pre-heat the oven to 400°F (200°C)
  3. Sift the flour, baking powder and salt on to a large plate, then take a large mixing bowl and sift the mixture again, this time into the bowl. You want to give the flour a good airing.
  4. Beat one egg together with the milk.
  5. Next, fold the egg and milk mixture into the flour, using the minimum number of folding movements. (ignore the lumpy look of the mixture at this stage and don't over mix.)
  6. Gently mix the onion along with the goats' cheese and chopped rosemary into the muffin mixture, folding in, as before, with as few strokes as possible.
  7. Spoon the mixture straight into greased mini muffin tins. You can pile the mixture quite high.
  8. Beat the second egg and brush the muffin surfaces with it, then top with a sprig of rosemary.
  9. Bake them for about 20 minutes, or until well risen and golden.
  10. Remove the muffins from the tins to a rack.
  11. Enjoy warm or at room temperature.

Previous recipes: Spiced Party Pecans, Smoked Salmon in Endive Leaves and  Herbed Chèvre
Bonus recipes: Puffy Cheese Straws and a Savory Cake aux Olives

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