And now for our second recipe from the new Hummingbird Cookbook – something savoury… tried and tested at home (beyond delicious)!! These muffins can be made using different types of hard cheese. The batter is quite thick and is easier portioned into the cases using an ice cream scoop.
– 30g unsalted butter
– Small red onion, finely chopped
– 360g plain flour
– 2. teaspoons baking powder
– 1 teaspoon cayenne pepper
– 250g Cheddar cheese, grated
– 220 ml whole milk
– 1 egg
– 130 g baby spinach leaves
– a 12-hole muffin tray, lined with paper cases
Makes 12 in total.
1. Preheat the oven to 170°C (155°C fan)/Gas 3ó.
2. Melt the butter in a saucepan over a medium heat, then fry the onion until cooked. Set aside. Sift the flour, baking powder and cayenne pepper into a large bowl and stir in the cheese. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric whisk until all the ingredients are well mixed.
3. Stir in the onion and spinach with a wooden spoon until evenly dispersed.
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30–35 minutes, or until deep golden and the sponge bounces back when touched.
5. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.