Posts Tagged With: savoury

Cheese & Marmite Muffins

These lovely comforting Cheese & Marmite Muffins came to life as a result of combining two recipes when I was full of cold and fancied making something savoury and warming.

Nigella Lawson’s genius Welsh Rarebit muffins (from Bites) are an all-time favourite of mine as their combination of melted cheese and Worcestershire sauce just oozes stodgy, umami deliciousness. However, I’ve been having Marmite cravings recently and also wanted to try a muffin recipe from a baking book my cousin recently gave to me where some of the flour was substituted for porridge oats. I’m mad about oats and will leap at any chance to use them in baking, so I decided to experiment and ended up combining the two methods.

I hesitate to use the word ‘healthy’ in the context of these muffins, but using low fat yogurt, skimmed milk and lighter cheddar cheese means they’re certainly less calorific than the gargantuan, sugar-filled monsters you find in coffee shops. Looking at similar recipes online, I ESTIMATE that these clock in at around the 200-250 calorie mark, but please do not take that as gospel!!

If you’re a Marmite hater this isn’t the bake for you but, if you’re a fan, I think you’ll find one of these fresh out the oven with a blob of butter sheer bliss…

Looking for other lighter savoury baking recipes? Check out my Low Fat Cornbread Muffins!

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INGREDIENTS – makes approx. 12

For the muffins:

  • 250g/9 oz plain flour
  • 100g/3.5 oz porridge oats
  • 120ml/4 fl oz plain low fat yogurt
  • 90ml/3 fl oz skimmed or semi-skimmed milk
  • 90g/3 oz lighter cheddar cheese, grated
  • 1 egg
  • 90ml/3 fl oz cooking oil (I used vegetable oil but any kind will do)
  • 1 tsp English mustard
  • 1 tbsp Marmite
  • Half tbsp light margarine
  • 1 tbsp baking powder

For the topping:

  • 1 tbsp Marmite
  • Half tbsp light margarine
  • 25g lighter cheddar cheese, grated

METHOD

For the muffins:

  1. Pre-heat the oven to 190 degrees C (or 170 fan), and line a muffin tin with 12 paper cases (you’ll need to use the larger ones rather than the small fairy cake variety).
  2. Mix the flour, oats, baking powder and cheese together in a large bowl and set aside.
  3. Add the yogurt, milk, egg, oil and mustard to a jug and beat thoroughly with a fork, then pour into the dry mixture.
  4. Add the Marmite and margarine to the same jug as before and melt together in the microwave on a low heat for around 30 seconds. Give it a stir and pour into the muffin mixture.
  5. GENTLY fold the mixture together using a wooden spoon or spatula until it is just combined (do NOT overmix!) The batter should be lumpy.
  6. Using a tablespoon, drop the mixture into the cake cases until each one is full (they won’t rise much in the oven), and bake for around 20 minutes.

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For the topping:

  1. Put the Marmite and margarine in the same jug again and melt together in the microwave as before.
  2. Remove the muffins from the oven and sprinkle over the grated cheese. Use a teaspoon to lightly drizzle the Marmite mixture over each muffin (roughly a scant teaspoon over each).
  3. Put the muffins back in the oven for around 5-10 minutes, until the cheese is well melted.
  4. When baked, place on a wire rack to cool (but not for too long as they’re gorgeous warm) and enjoy!

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Categories: Healthier, Savoury | Tags: , , , , , , , , , , , , , , , | Leave a comment

Cheese & Sundried Tomato Quiche

I used to HATE quiche. I couldn’t fathom why on earth grown-ups thought a slice of stone-cold, flaccid, eggy tart – like a lifeless pizza substitute – was a viable choice for the buffet table at any family gathering or event. Mind you, I used to hate eggs in general and couldn’t stomach so much as an omelette, so I probably wasn’t in a position to judge.

As with many other types of food, I’ve grown to like eggs (apart from hard-boiled, blurgh) as I’ve evolved from a fussy child/teenager into a proper, fully-fledged ‘adult’ (on the outside anyway) with a more accommodating palate. While the pre-packaged, slightly deflated-looking quiches you find in the supermarket still don’t appeal to me, I really fancied having a go at my own version, with homemade pastry and served warm from the oven. How hard could it be? Well, not at all as it happens!

I’m all for buying pre-made pastry, and even just the thought of attempting my own puff or filo makes me want to go for a lie down, but making shortcrust from scratch is ridiculously easy. Obviously, if you’d rather use the bought stuff to save time that’s absolutely fine and will work just as well, but I’d recommend giving it a go yourself if you can.

My mum requested a veggie quiche for the buffet tea we had on her birthday, and the flavours here are gorgeous, but you could add anything you like really. Bacon, mushrooms or chorizo would also work well in place of the sundried tomatoes. I like this quiche best served warm, fresh out the oven, but it’s also delicious cold.

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INGREDIENTS

For the pastry:

  • 225g/8 oz plain flour
  • 115g/4 oz butter or margarine + a little extra for greasing
  • Splash of milk

For the filling:

  • 3 eggs
  • 150g/5 oz cheddar cheese, grated
  • 80g/3 oz sundried tomatoes, thoroughly drained from their oil and snipped into small pieces no bigger than a 5p piece
  • 300ml/10 fl oz milk
  • 1 tbsp plain flour

METHOD

For the pastry:

  1. Place the flour in a large mixing bowl and then rub in the butter/margarine using your fingers until crumbs form.
  2. Add a splash of milk and bring together to form a ball of dough. If it’s too sticky, add a little more flour and if it’s too dry and crumbly, add a splash more milk.
  3. Wrap the pastry in clingfilm and chill in the fridge for a minimum of 20 minutes.
  4. Pre-heat the oven to 200 degrees C (or 180 fan) and lightly grease a flan dish with butter/margarine.
  5. Roll the pastry out with a rolling pin on a floured surface until it’s about the thickness of a pound coin and place over the prepared flan dish, gently pushing it into the grooves.
  6. Trim off the excess pastry with a knife and squidge back into a ball, then roll it out again and cut out the heart shapes with a cookie cutter (or just keep the excess pastry for another time if you’d rather). Place the hearts on a rectangular baking tray lined with parchment paper.
  7. Pop the pastry case and hearts in the oven and bake for around 15 minutes until the pastry is dry and slightly browned. Turn the temperature down to 160 degrees C (or 140 fan).
  8. Place the flan dish and pastry hearts on a wire rack and allow to cool before making the filling.

For the filling:

  1. Beat the eggs together in a mixing bowl, and then stir in the cheese, milk, flour and sundried tomatoes.
  2. Pour the mixture into the cooled pastry case in the flan dish.
  3. Put the dish back in the oven and bake for a further 25-30 minutes until a cocktail stick inserted into the centre of the quiche comes out clean.
  4. Place the quiche on the wire rack and allow to cool slightly, then arrange the pastry hearts on top. Enjoy hot or cold!
Categories: Savoury | Tags: , , , , , , , , , , , , , , , | Leave a comment

Low Fat Cornbread Muffins

Originally posted 19/01/2015

Like a lot of people I’m currently on a new year health kick. I’m not doing anything fancy, just trying to eat more wholesome and low calorie food and reduce my intake of sugary and fatty naughties in the hope of shifting a bit of weight and generally feeling better in myself. I’m useless at following any kind of diet as I love food so much but so far I’ve stuck to it as I’m really enjoying trying out lots of recipes that are sin-free but still delicious. The hardest part is not being able to make and consume my favourite baked goodies but being armed with some healthier substitutions like these Low Fat Cornbread Muffins, which are genuinely scrumptious, really helps!

I adapted this recipe from one I found that used polenta; unfortunately I couldn’t find any in my local Sainsbury’s (shocking I know!) so I substituted it with finely ground matzo meal, which is very similar in appearance but traditionally tends to be used in Jewish cuisine. The result was a delicious bread with a lovely moist, tender texture and tasty flavour. I don’t think you’d guess they’re low fat if you didn’t know 🙂

INGREDIENTS – makes approx. 10-11 muffins

  • 115g/4 oz self-raising flour
  • 115g/4 oz ground matzo meal or polenta
  • 235 ml/8 fl oz fat-free yogurt
  • 2 eggs, beaten
  • 1 tsp baking powder
  • Half tsp of salt
  • Splash of milk (preferably skimmed)

METHOD

  1. Pre-heat the oven to 200 degrees C (or 180 fan) and line a muffin tin with paper cases.
  2. Mix the dry ingredients together in a large bowl then add the eggs, yogurt and milk.
  3. GENTLY stir the ingredients together by hand until just combined to form a dough – DO NOT OVERMIX!
  4. Drop the mixture into each muffin case using a teaspoon until they are filled right to the top (they won’t rise much in the oven).
  5. Bake for around 10-20 minutes until they spring back when touched and are slightly brown on the top.
Categories: Healthier, Savoury | Tags: , , , , , , , , , , | 1 Comment

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