I don't really like sweet stuffs in the morning, so sweet muffins were one of last choices if I were to make something for my breakfast. I decided to try this cheddar herb muffins (from Williams-Sonoma) and finally bought a block of cheddar cheese which I had been wanting to buy to contemplate making pizza, pasta..etc. This is a simple mixed-in muffin, best for weekday night baking. Original recipe uses chive and rosemary as the essential herb with cheddar. I intended to use basil initially (only herb I have) but was afraid it will not pair well with cheddar. So, I omitted using herbs and added bacon bits for a greater savoury taste instead. I'm sure ham, sausages would be a good idea too!
Are you the savoury type of person? I am definitely, cos' somehow it always increases my appetite. But I knew I have to control cos' salty things can cause water retention, which can lead to eye bags? :P Hehe
Even though there seems to be quite a substantial amount of cheese, after the muffins were baked, the taste wasn't too overpowering. Even my parents who don't eat cheese found it tasty too. :) If you wanna try something hearty that can last you till lunch time, why not give this a try. :)Cheddar-Bacon Savoury Muffins (Makes 6 regular-sized Muffins)
- 100g all-purpose flour
- 37.5g wholemeal flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 90g shredded cheddar cheese
- 1 large egg
- 125 ml buttermilk
- 1 tbsp honey
- 40 ml canola oil
- 3 tbsp bacon bits
- Preheat oven to 200°C.
- Line muffin pan with paper liners.
- In a bowl, stir together the all-purpose flour, wholemeal flour, baking powder, baking soda, bacon bits and 70g of the cheese.
- In a large bowl, beat eggs until blended. Add buttermilk, honey, oil and beat till well-blended.
- Add the dry ingredients and mix just until moistened.
- Spoon batter into prepared muffin cups, filling each cup to about 3/4 full. Sprinkle the remaining 20g cheese evenly over the tops.
- Bake until a toothpickinserted in the center of a muffin comes out clean, about 15-18 minutes.
- Let cool in the pan on a wire rack for 2 minutes before turning out onto the rack.
- Can be store in an airtight container at room temperature for up tp 2 days.
Note: I made some modifications by replacing 3 tbsp chopped chives and 1 tbsp rosemary with bacon.
Recipe Source: Williams-Sonoma's Essential of Baking