Cheese, capsicum & shallot muffins

Cheese, capsicum & shallot muffins

By
From
Baking
Makes
18
Photographer
Vanessa Levis

These are great lunchtime muffins, with salad. Or try them just on their own with butter as a snack, or even for a workday breakfast on the run. They are also a good addition to children’s lunchboxes.

Ingredients

Quantity Ingredient
300g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup yellow cornmeal
2 cups coarsely grated cheddar cheese
1/2 cup thinly sliced shallots/spring onions, (see Note)
1 cup finely diced red capsicum
60g butter, softened
2 tablespoons caster sugar
2 large eggs
1 1/4 cups buttermilk

Method

  1. Preheat the oven to 230°C. Grease eighteen 1/3 cup muffin tins or line them with paper cases.
  2. Into a bowl, sift together the flour, baking powder, bicarbonate of soda, cayenne and salt. Add the cornmeal, cheese, shallots and capsicum and stir to combine the mixture well.
  3. In a large bowl, cream together the butter and the sugar, add the eggs and beat the mixture until it is smooth. Gently fold in the flour mixture with the buttermilk until the mixture is just combined.
  4. Divide the batter among the prepared muffin tins and bake the muffins in the middle of the oven for 15 to 18 minutes or until they are golden.
  5. Turn the muffins onto wire racks and leave them to cool.

Note

  • The term ‘shallot’ can be confusing and is used for two different members of the onion family. The type required here, also known as spring onions, are immature onions with very small white bulbs and long green stems; both parts are edible. The small, papery-skinned bulbs that resemble onions are known variously as shallots, French shallots or escallots (these have brown or golden skins) and Asian shallots (purple skins).
Tags:
baking
bakery
margaret
fulton
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