Savory Muffins - Breville Muffin Magic MFM50XL Instructions For Use Manual

LOW-FAT MUFFINS cont'd
LIME MUFFINS
Makes 6
2 cup self-raising flour
1 ⁄ teaspoon baking powder
4
1 ⁄ cup caster sugar
3
1 1 ⁄ teaspoons grated lime rind
2
1 egg lightly beaten
1 ⁄ cup fresh lime juice
4
1 tablespoon olive oil (15ml)
3 ⁄ cup buttermilk (180ml)
4
Preheat Muffin Magic until green 'ready'
light illuminates.
Mix: Mix the flour, baking powder, sugar
and lime rind together in a bowl. In a
separate bowl lightly whisk the egg,
lime juice, oil and buttermilk together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill: Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close the lid and bake for
approximately 15 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
12
HERBY CARROT
CORNMEAL MUFFINS
Makes 6
1 cup self-raising flour
1 ⁄ cup polenta
2
1 ⁄ cup grated cheddar cheese
4
1 ⁄ cup grated carrot
4
1 tablespoon finely chopped basil
2 teaspoons snipped chives
1 egg lightly beaten
3 ⁄ cup (180ml) buttermilk
4
Preheat Muffin Magic until green 'ready'
light illuminates.
Mix: Mix the flour, polenta, cheese, carrot,
basil and chives together in a bowl.
In a separate bowl lightly whisk the
egg and buttermilk together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill: Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close lid and bake for approximately
15 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.

SAVORY MUFFINS

HERB SESAME MUFFINS
Makes 6
1 1 ⁄ cups self-raising flour
2
1 ⁄ cup grated Parmesan cheese
4
1 ⁄ cup grated cheddar cheese
4
1 1 ⁄ tablespoons toasted sesame seeds
2
3 tablespoons finely chopped fresh mixed
herbs (parsley, chives, thyme)
1 egg lightly beaten
3 ⁄ cup milk (180ml)
4
1 ⁄ (60g) butter melted
4
Preheat Muffin Magic until green 'ready'
light illuminates.
Mix: Mix the flour, Parmesan and cheddar
cheese, sesame seeds and herbs in a
bowl. In a separate bowl lightly whisk
the egg, milk and butter together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill: Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close the lid and bake for
approximately 12 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
BLUE CHEESE MUFFINS
Makes 6
1 1 ⁄ cups self-raising flour
2
Pinch of baking powder
1 ⁄ lb (100g) blue vein cheese, crumbled
4
1 ⁄ lb 60g prosciutto ham, finely sliced
8
1 egg lightly beaten
1 ⁄ cup (125ml) milk
2
1 ⁄ cup (65ml) olive oil
4
Preheat Muffin Magic until green 'ready'
light illuminates.
Mix: Mix the flour, baking powder, cheese
and prosciutto in a bowl. In a
separate bowl lightly whisk the egg,
milk and olive oil together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill: Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close lid and bake for approximately
12 minutes.
Remove and allow to cool on a wire rack for
5 minutes. Cook remaining muffins.
13