Savoury MUFFINS with smoked salmon and sun dried tomatoes

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I am addicted to few things….
Being obsessed with my husband is pretty obvious-he is the funniest,the most loving and caring person I know (not to mention that he’s dead handsome too!).
Then,there is my hunger for travelling,discovering new places,feeding my curious eyes with new,exciting views and collecting memories.World is just too beautiful not to get hooked on it.
Another thing I get utterly excited about is tea.Drinking 15 (HUGE) mugs a day and a pounding heart every time I walk by the tea aisle in the shop clearly indicate that tea is one of those things I can’t imagine my life without.It’s part of who I am.
Last but not least is(of course)…….breakfast.Finger licking gooooood breakfast πŸ™‚

While the mornings are still cold and dark in February,every day I’m faced with a real dilemma…..get up and prepare something exciting for breakky or stay in bed 10 min longer(I know it doesn’t make any difference!) andΒ  make a quick porridge…….My warm bed had been winning way too often recently so I thought of a new solution.I’ve started making breakfast the night before.Ingenious!
I can stay in bed longer and eat delicious breakfast at the same time.Happy me. πŸ™‚

These muffins are just perfect breakfast or lunch to make ahead.They can be warmed the next day in the oven for couple of minutes or eaten cold.Ether way they are absolutely delicious!

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RECIPE:

for 6 muffins

INGREDIENTS:

150 g self raising wholegrain flour
175 ml natural yoghurt(room temperature)
1Β  egg(room temperature)
65 g butter,melted and cooled
0,5 teaspoon freshly ground sea salt
100g smoked salmon,cut into smaller pieces
6-8 sun-dried tomatoes,chopped
sesame seeds to sprinkle with

METHOD:

1.Preheat the oven to 190C.
2.Sieve the flour into one bowl.In a separate bowl place egg,yoghurt,butter and salt.Mix all the ingredients until smooth.Then add salmon pieces and sun-dried tomatoes to the mixture and tip it over the flour.Stir with a wooden spoon,the mix should look lumpy and may have the odd fleck of flour still visible but don’t be tempted to over mix the batter.Muffins don’t like too much attention :)
3.Place the muffin cases into muffin tray and fill each one with batter.
4.Sprinkle over with sesame seeds and bake for 25-30 minutes.

NOTES: To prevent muffins from sinking,take them out the oven straight away,let them cool down for 5 minutes and then remove from the moulds and place on the rack to cool down.

You might also want to serve them warm,to do this simply put them in preheated oven for couple of minutes.

Serve with favourite salad and creamy cheese.

Enjoy xxx

Bea

The best muffins ever!

No kidding!These are the best muffins EVER!I mean like EVER!I’ve baked them millions of times,worked on every single detail and now I’m bursting with pride every time I make them πŸ™‚ THEY ARE JUST PERFECT!

The secret is the batter and once you make the perfect batter,the world of limitless muffin varieties opens πŸ™‚ Sweet or savoury,plain or chocolate,fruity,nutty,filled with jam,cream or caramel.Wherever your imagination will take you….Perfect muffins need nothing more than fine flour,room temperature(good quality)ingredients,and not over stirring the batter.They simply don’t like too much attention.

RECIPE:

for 10 muffins

INGREDIENTS:

FOR BATTER:
300 g self raising flour(preferably self rising fine sponge flour)
250 ml natural yogurt(room temperature)
100 g natural,unrefined cane sugar
2Β  eggs(room temperature)
125 g butter,melted and cooled
0,5 teaspoon ground cinnamon
pinch of ground nutmeg
1 medium apple,cored,peeled and chopped

FOR CRUMBLE:
100g plain flour
50g butter,cold and cut into smaller pieces
3 tablespoons of natural,unrefined cane sugar

ADDITIONALLY:
200g caramel (dulce de leche)

METHOD:

1.Preheat the oven to 190C.
2.Do the crumble first.Sieve the flour into a medium bowl,add sugar and the butter, then rub it into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.Place in a fridge.
3.To make the muffins,sieve the flour into a bowl.In a separate bowl place eggs,yogurt,butter and sugar.Add cinnamon and nutmeg and mix all the ingredients until smooth.Then add apple pieces to the mixture and tip it over the flour.Stir with a wooden spoon,the mix should look lumpy and may have the odd fleck of flour still visible but don’t be tempted to over mix the batter.Muffins don’t like too much attention πŸ™‚
4.Place the muffin cases into muffin tray πŸ™‚ and fill each one about 1/2 hight with batter.Place 2 teaspoons of caramel in the middle of each muffin and cover with the rest of the batter.
5.Sprinkle over with crumble and bake for 25-30 minutes.

NOTES: To prevent muffins from sinking,take them out the oven straight away,let them cool down for 5 minutes and then remove from the moulds and place on the rack to cool down.

You might also want to serve them warm,to do this simply put them in preheated oven for couple of minutes.(Just be careful with caramel as too much heat will make it extremely hot!)

WARNING:VERY ADDICTIVE! πŸ™‚

Enjoy xxx

Bea