Where to start with what I am planning on doing this week. After having a weekend of baking I didn’t have time at the christening to take any photos of the psychedelic Rainbow Cake traybake which I baked. Believe me when I say that the cake tasted great and looked fantastic. It was a big hit at the party with children and adults alike. I will have to make another one to show you all what it looked like when it was sliced up. The dark chocolate fudge frosting really enhanced the colours of the rainbow sponge and I heard lots of good comments about the cake. For today, I am going to try and bake some savoury muffins without certain ingredients and see what happens.
On the book front, I have republished the Summer Picnics Recipe e-book and paperback book. I am completely happy with this book now and I will not be rewriting any part of it again. I am wanting to change parts of all of my books as I wrote them so long ago and since then I have learned other ways to set out my book and improved my photography and editing skills. Now, I am working on a children’s baking book, as well as, rewriting the Halloween and Christmas recipe book and once I am happy with these books I will rewrite the compilation book then all my first series of recipe books will be just how I want them to be.
Now the children are back at school I can get to studying for my chocolatier course which I am really looking forward to getting stuck into and I can’t wait to put into practice what I learn. (Think the children are excited too as they get to try anything I make with chocolate when I am practicing). To help with the studying and my general need to be working online sat at the computer a lot every day I have ordered a desk, just for myself, no children allowed. This was my husband’s idea as he thinks my day will be more productive if I have a proper workspace in the house.
Back to today, for the muffins I am going to bake something totally weird so lets hope it works. I am substituting some vital ingredients of the muffin recipe I use so lets see what happens. I have recorded myself baking the muffins so if they work I will share the video.
[lt_recipe name=”Mushroom, Tomato, Cheese & Onion Chutney Muffins” servings=”6″ prep_time=”10M” cook_time=”30M” total_time=”40M” difficulty=”Easy” summary=”You can add whatever flavours you want to these muffins. Nutritionally, one of these muffins contains 199 calories, 9.5g total fat (12% daily total fat), 21g total carbohydrate (8% daily total carbohydrate), 1.7g fibre (6% daily fibre) (based on a 2000 calorie diet).” print=”yes” image=”https://www.love-to-bake.uk/wp-content/uploads/2018/02/savmuffins.jpg” ingredients=”4.5oz self raising flour;0.5tsp baking powder;1tsp salt;1oz soft spread;3 mushrooms (chopped);4 cherry tomatoes (halved);3oz cheddar cheese (1oz for top of muffins) (grated);1tbsp onion chutney;1 egg;135ml water;;” ]Preheat the oven to Gas 6.;Lightly oil 6 holed muffin tin.;In a mixing bowl, weigh out all the ingredients.;Mix together to form a batter.;Spoon into the muffin tin.;Sprinkle the remainder of the cheese on the top.;Bake for 30 minutes till golden and crispy.;Allow to cool slightly before removing from the tin.;Serve with salad as a light lunch or for a change at breakfast time.;[/lt_recipe]
These muffins are packed full of my favourite flavours as I raided the fridge to see what ingredients I had. After realising there was not enough milk I decided to used water instead which is something I have never tried before. I have used half milk and half water before though for sweet muffins and they turned out just fine.
There is lashings of cheese though so these muffins are not milk free. The flavours are delicious but as there is no milk in the recipe I think that the egg flavour is more pronounced and I am not that keen on the egg taste but they are tasty all the same.I am sure my husband will love them. They remind me a bit of the “eggy muffins” that you see a lot of at the moment on Pinterest and Facebook. Quite omelette like really which some people like but this is not what I was aiming for so I will have to try again.
I will be baking these muffins again with milk in the recipe too just to see if they rise further or change in texture. I feel that just the water in the recipe might have affected the texture and flavour of the muffins as there was no sugar in the recipe due to them being savoury muffins so the egg had one less ingredient to combine with. The muffins are very moist which is due to the ingredients of mushrooms, tomatoes and onion chutney containing a lot of water and the cheese topping stopping the steam from leaving the muffin as the cheese turned crusty on the top of the muffin. Yum yum!! The aforementioned cheese might have stopped the muffin from rising further as it turned very hard and crusty on the top of the muffins. Something else to try out next time I make them.
On a final note, once the muffins cooled down they set perfectly in a standard muffin shape. I could remove them out of the tin easily and I managed to get a photo before my husband ate them The egg flavour was not as strong when the muffins were cold. I was impressed as they did work. I am going to add the video and check out the nutritional information as I am sure these muffins will be healthy. Watch this space for more details. 🙂