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Multipurpose Savoury Muffins

Light, fluffy muffins which can be adapted in a myriad of ways
Course Snack
Cuisine Multi-cuisine
Servings 12 muffins

Ingredients
  

Basic Muffins

  • 2 tbsp unsalted butter, about 30 g
  • 1 small onion, chopped finely, about 50g 1/3 cup chopped volume
  • 2 cloves garlic, minced
  • 1 medium tomato, chopped finely, about 100g 1/2 a cup or 2 tbsp tomato puree
  • 0 - 2 tsp chilli flakes
  • 1 cup plain flour, wholewheat flour (atta) or a mix 150g
  • 1 tbsp baking powder
  • 1/4 cup grated cheddar lighter version is ok
  • 1/2 cup cooked chicken or paneer, chopped finely or sweetcorn
  • 2 large eggs, lightly beaten
  • 1/2 cup milk or water or stock see note

Indian version 1: Tandoori Chicken

  • 1 tsp tandoori masala

Indian Version 2: Palak Paneer

  • 1 tsp ginger paste
  • 50 g cooked spinach, squeezed dry and finely chopped
  • 1 tsp garam masala

Italian Version:

  • 1 tsp Italian seasoning or a mix of dried basil, oregano & thyme
  • 1/3 cup mozzarella, finely chopped or coarsely grated
  • 1 -2 tbsp finely grated parmesan optional

Mexican Version:

  • 1 tsp smoked paprika optional
  • 1 tsp Mexican seasoning or dried oregano
  • 2 tbsp finely chopped jalapenos from a jar placed on a paper towel to absorb any excess moisture
  • 2 tbsp chopped coriander leaves

Greek Version:

  • 1/3 cup feta, cubed
  • 1 tsp dried oregano

Peri Peri Version:

  • 1/2 - 1 tsp hot sauce, preferably peri peri You may want to adjust the quantity of the chilli flakes or omit it altogether
  • ¼ tsp lemon zest

Instructions
 

Basic Muffins:

  • Preheat the oven to 180°C / 375°F. Grease a muffin tin with some butter.
  • Melt the butter in a frying pan over medium low heat and add the onions. Saute gently for a couple of minutes, then add the garlic. Fry for a couple more minutes.
  • Now add the tomato, ¼ tsp salt (see note 4) and the chilli flakes, if using. Fry until the all moisture evaporates. Set aside to cool to room temperature while you get the other ingredients ready.
  • In a large bowl, sieve the flour, the baking powder and ¼ tsp salt (see note 4). Add the cheddar cheese and mix.
  • Now add the sauteed mixture, chicken/paneer/sweetcorn and mix again.
  • Pour in the beaten eggs, stir, then add the milk/water/stock bit by bit, stirring until the mixture comes together and has no dry flour.
  • Scoop about 2 - 3 tbsp of the mixture into the muffin tin to fill about 2/3 of the hole - the exact quantity will depend on the size of each muffin cup.
  • Bake for about 15 - 20 minutes until the tops are golden and the muffins are cooked through.
  • Serve with cream cheese, chutney or sauce of your choice.

Indian Version 1: Tandoori Chicken

  • Add a tsp of ginger with the garlic when sauteeing. Use leftover tandoori chicken and add a tsp of tandoori chicken masala powder to the flour.

Indian Version 2: Palak Paneer (Vegetarian)

  • Omit the chicken. Add a tsp of ginger with the garlic when sauteeing. After the tomato has disintegrated, add the spinach and the paneer and fry until all liquid evaporates. Add the garam masala to the flour.

Italian Version:

  • Saute the pepper with the tomato. Mix in the Italian seasoning or herb mixture with the flour. Add the mozzarella and parmesan, if using, with the cheddar.

Mexican Version:

  • Mix in the smoked paprika (if using) & the Mexican seasoning (or oregano) with the flour. Add the jalapenos and the coriander leaves with the eggs.

Greek Version:

  • Add oregano to the flour and feta with the cheddar.

Peri Peri Version:

  • Use leftover peri peri chicken if possible. Add hot sauce and lemon zest to the eggs before stirring them in.