SAVOURY CHEESE AND CHIVE MUFFINS

2 cups of plain flour
1 tbls baking powder
½ tsp salt
½ tsp dry mustard
good grind of black pepper
1 cup of grated tasty cheese
1 tbls finely chopped parsley
1 tbls finely chopped chives
2 lighlty beaten eggs
1 cup milk
¼ cup sunflower kernels
3 rashers of bacon..no rind and finely chopped


HOW TO:

Sift flower and add all the dry ingredients.
Add the cheese, bacon, parsley and chives and combine.
Add the milk and eggs and stir.
Add the mixture to a muffins pan and place sunflower kernels on top.
Bake in a hot oven (about 200C) for about 20 minutes.

Serve hot with butter


TBF Aart

Think I'll be giv'n that one a go Art, Don't have any cakes in my repetwa, do now. Consider it stolen!! ;D ;D ;D

Mick.

BillyBushCook wrote on Jul 4^th, 2008 at 11:54am:

Think I'll be giv'n that one a go Art, Don't have any cakes in my repetwa, do now. Consider it stolen!! ;D ;D ;D Mick.

Glad to be of assistance Mick

TBF  Aart

You still there Aart

Mikeod

STILL HERE MIKE

BillyBushCook wrote on Jul 4^th, 2008 at 11:54am:

Think I'll be giv'n that one a go Art, Don't have any cakes in my repetwa, do now. Consider it stolen!! ;D ;D ;D Mick.

Hey Mick

How would this go as a savoury damper at Millmeran.
Need to change a few things to make it comply with damper status.
I reckon the flavour would be out of this world.

The muffins I make are fantastic for flavour.

Aart

Dunno Aart,
I hav'nt had the chance to try it yet but it sure sounds like a good savoury damper, what would you change to fit a damper catagory???

Really missing my ovens (& other toys) up here, heading home end of next week, starting to count e'm down. :-[ :-[

Not a big fan of Damper my self, much prefer real bread or rolls, same goes for the kids (mine & mates) we ussually have on our cook ups, after eating my bread for so long they screw thier noses up at Damper.

Mick.

http://i229.photobucket.com/albums/ee104/billybushcook/IMG_1753.jpg

http://i229.photobucket.com/albums/ee104/billybushcook/Cairns023.jpg

Mick

Do they have check up on what you put in the mix.
If you use a muffin mix, as this stuff is, it surely won't fool anyone that is going to test/taste it upon completion?
You could leave the eggs out.
My regular damper usually gets a generous splash(imperial measure) of sunflower or olive oil.
Any thoughts on your part BBC

Aart

Mate, Iv'e never been to any CO comps or even COG's for that matter,
I think PoddyDodger, Furph or Derek would have to answer that one?

Mick.

BillyBushCook wrote on Jul 9^th, 2008 at 12:26pm:

Mate, Iv'e never been to any CO comps or even COG's for that matter, I think PoddyDodger, Furph or Derek would have to answer that one? Mick.

PD, Furph or Derek

Can you answer the question?

Aart

hey Aart, how are ya mate? silly question... but would more cheese ruin this recipe?

theyoungfella wrote on Jul 9^th, 2008 at 6:42pm:

hey Aart, how are ya mate? silly question... but would more cheese ruin this recipe?

Not sure Adrian.
Between the bacon and cheese there isn't much room for the flour etc.
I suppose you could up the quantity by half a cup and see how it goes.

What type of cheese were you going to use.
I use a tasty cheddar.

Aart

I would have guessed tasty cheddar, as I am not a fan of the "light" cheeses. I love vintage too. Actually any cheese  :)

Adrian

Let us known how it goes.
Post a photo as well mate.
Best of luck
Aart

I think freshly grated parmasan would be the go, big cheesey flavour with out the large volume or oilyness [smiley=chef.gif] [smiley=chef.gif]

Mick.

BillyBushCook wrote on Jul 10^th, 2008 at 8:37am:

I think freshly grated parmasan would be the go, big cheesey flavour with out the large volume or oilyness [smiley=chef.gif] [smiley=chef.gif] Mick.

Never tried it with that Mick.
I will pay it though.
Less cheese required for similar flavour.

Probably better for you with a reduced fat content.

Aart