Sweet chilli bruffins

Sweet chilli bruffins

By
From
Paris Pastry Club
Makes
12
Photographer
Helen Cathcart

These bruffins (bread muffins, call them cheesy, that’s okay by me, in all accounts) are my secret hangover trick. Not so secret anymore, though, as I’ve made them countless times for friends after a dinner-turned-party kind of night. There is nothing special here – spring onions and garlic, big fat handfuls of spinach and Gruyère, and a healthy dash of sweet chilli sauce – and yet they’re always a hit.

You should know they also make a killer side dish for dinners made of old-school TV series and piping hot soup in the winter.

Ingredients

Quantity Ingredient
350g plain flour
2 1/2 teaspoons baking powder
black pepper
sea salt
180g gruyere, grated
250g milk
50g sweet chilli sauce
1 egg
130g baby spinach leaves
4 spring onions, finely sliced
2 chilli peppers, finely chopped
1 fat garlic clove

Method

  1. Preheat the oven to 170°C.
  2. Stir the flour, baking powder, pepper, salt and Gruyère together in a large bowl.
  3. Whisk the milk, sweet chilli sauce and egg in a separate bowl, then pour onto the flour mixture using a wooden spoon to fold together.
  4. Add the spinach, spring onions, chopped chilli peppers and grated garlic – the batter will be quite thick so I like to use my hands to do this. Divide the mixture into 12 muffin cases and bake for 35 minutes. Remove the muffins from the tin and allow to cool slightly on a rack.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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