Tuesday, 17 July 2012
# 245 Savoury muffins with chicken and bacon filling
These are great for packed lunches and picnics plus they're a lot easier to eat and less messy than sandwiches.
The fillings may vary according to your preference, you can use bacon and/or sausages (precooked and cut into strips or slices), ham, chorizo, cheese, etc. Just experiment with what you have to see what kind of filling works best for you.
Chicken and bacon filling
1/2 onion, finely chopped
6 slices of bacon cut into thin strips
Leftover cooked chicken cut into small pieces
2-3 tablespoons double cream
In a pan pour a little olive oil and soften the onion, add the bacon strips and cook until crispy. Add the double cream and simmer until it thickens. Remove from the heat, add the chicken and mix well. Set aside while you make the batter for the muffins.
300g plain flour
1 teaspoon baking powder
Pinch of salt
200ml vegetable oil
Preheat the oven to 180 ºC/Gas Mark 5. Line a muffin tray with paper cases.
In a bowl mix all the dry ingredients. Add the wet ingredients and mix until well combined.
Pour a tablespoon of this batter into each paper case, then a little filling and then cover with batter making sure the cases are not to full so as not to overflow during baking.
Bake for about 20 minutes or until the muffins are well risen and golden.
Remove from the oven and wait 10 minutes before removing the muffins from the tray, allow to cool completely on a wire rack.