As per your request, Jacs here is a very simple recipe that can be adapted to suit whatever goodies you have to go in ’em!
1 free range egg (@ room temp)
1/4 t salt
1/4 c olive oil
2 c flour (I always use high grade flour unless otherwise specified k)
4 t baking powder
1/2 c cooked free range bacon, drained on a paper towel then finely chopped (opt – see below for variations)
2 T chopped parsley
2 c grated tasty cheese
1&1/2 c buttermilk**
Extra cheese for garnish, try some blue cheese, crumbled – yummo! If wanting kid friendly, go for something less pongy 😉
Lightly beat the egg, salt and olive oil and place to one side. Sift flour and baking powder into a large bowl. Mix cheese, parsley and bacon bits into the flour mix. Make a well in the centre and add the egg mixture and then the buttermilk. Mix together gently, do not over-mix.
Spoon into small muffin tins – sprinkle with the extra cheese.
Bake 190degC until golden brown – allow 15-18 minutes. Once cooked, turn out of tins and cover with a cloth. Makes 18 big muffins or lotsa little ones..
These are good if split (once cold) and filled with cream cheese, herbs and more bacon..
Cut up some sun dried tomatoes, and use feta cheese. Chuck in some sliced olives if you like them.
An all time fave of CJs is snipped chives, finely sliced spring onion (milder flavour) and blue cheese.
Finely dice some potatoes, fry in olive oil. Drain and mix with finely sliced rosemary. Up to you if you leave the cheese in or omit..
Cube some pumpkin, fry in olive oil, black pepper and nutmeg. Drain well then mix with *crumbled feta and omit the cheese as per above.
Crumbled feta and finely shredded (cooked) spinach is also good. I’d chuck some cayenne in with this lot for extra zing..
*NOTE – the reason most feta muffins are foul is cos people do not crumble it, they cut it into chunks. Which means you occasionally get a clump of feta as opposed to the tangy taste of it thru the entire muffin. Same goes with blue cheese ..
**Get some milk, warm it a little in the m/wave then squirt in some dark vinegar or lemon juice. Vinegar is best. Voila: instant home made buttermilk. The soured milk adds a lot to the recipe, so don’t change it for ordinary milk.