Monday, 1 April 2013

Feta, tomato and basil muffins

Happy Easter, y'all. In some gross failure of grocery shopping (and boyfriend selection) I'm sat here without any chocolate eggs. Its tough being me. Hope the bunny bothered to stop at your house.

To really torture myself I've decided to reminisce about a load of baked sugary goods which were in my possession just two weekends ago, all in the name of the Make and Do pop-up shop: a selection of artists, and a couple of bakers, come together to sell their wares.

This was my first foray into baking professionally for a good few years, and an excellent reminder as to why I don't do it anymore. I had forgotten just how OCD I get about washing my hands. I had forgotten how the cashier in Sainsburys looks at you when you buy 3kg of icing sugar and 10 packs of butter. I had forgotten how your brain feels after a whole day of eating nothing but raw cake mix, for 'testing' purposes. And I've forgotten where I've put my favourite icing nozzle (of course I found it straight after I needed it). That said, it was good to get back on the diabetic horse.

It was a fantastic day, with a wonderful bunch of people. Rose (of Mountain Bakery) and I sold a load of baked goods, and then went and spent all of the money we made on other people's stuff. That seemed to be how it worked for everyone involved, like some sort of arty food chain, but that's testament to how wonderful everything was.

On the day I made the obligatory cupcakes (cookies 'n' cream and vanilla), banana and white chocolate blondies, and savoury muffins. I also made some meringues, but the less said about how they turned out the better, the traitors.

Because you've all probably had far too much sugar already this weekend, I thought I'd give you the savoury muffin recipe. But if you need more of a fix, the cookies 'n' cream recipe (and a breakdown of my love/ hate relationship with the cupcake) is here and the blondies are here.

Feta, tomato and basil muffins

Makes about 8
100g feta, crumbled
Large handful of basil, torn to small pieces
150g cherry tomatoes, quartered and deseeded (sun dried would also work well)
250g self-raising flour
80g butter, melted and cooled
200ml whole milk
2tsp baking powder
1/2tsp bicarbonate soda
2 eggs
1tsp salt
Black pepper to taste

Heat the oven to gas mark 6.  Mix together the dry ingredients in one bowl (flour, baking powder, bicarb, seasoning) and the wet in another (eggs, melted butter, milk) then gradually add the wet to the dry. Once fully combined, add the tomatoes, basil and feta and stir.

Line a muffin tin - with muffin cases, or squares of baking paper - and fill about two thirds of the way up.  Bake for approx 20 mins, until the tops are firm and golden.

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