I had no idea what to make for the red cookbook challenge. I think my creativity is waiving at this time of year as I’m not convinced that this was the best option, but it’s what I went with in any case. So behold these savoury muffins!
Cheese and Chutney Muffins, as seen in the Vegetarian cookbook.
2 cups self-raising flour
1 teaspoon baking powder
3/4 cup milk
1/2 cup olive oil
2 lightly beaten eggs
2/3 cup finely grated parmesan
salt and cracked black pepper
2 tablespoons tomato chutney
Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside.
Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined.
Place a spoonful of mixture in each muffin hole, coming about 3/4 of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture.
Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.
Ok so my modifications… I didn’t have enough cheese in the fridge before I started. So I mixed tasty cheese and parmesan cheese (grated of course). I also had some amazing organic asparagus (thanks to Jodie) and some Tomme Blue from Millewa Cheese Company that needed to be used. So I split the batch in half and made half chutney and half asparagus with blue cheese. I have to say of the two the winner was definitely the chutney ones. I used a cranberry chutney that was given to me last christmas. Which went really well with the cheesy muffin. I had a but of trouble swirling the mixture to spread the chutney out. But I think this was due the warm day the mixture stiffened up too. So I just made a well and plonked it on top, and it still worked!
