Crumble-toppd Bacon and Cheddar Muffins

Muffins filled with bacon and cheddar cheese topped with a savoury crumble..

Recipes

Dry

100g         Streaky Bacon
150g         Self raising white flour

150g         Self raising whole meal flour
1 tsp         Caster Sugar
1 tsp         Baking powder
1/2 tsp      Mustard powder
100g         Cheddar (grated)
4 tblsp      Parsley (chopped)

Wet

1              Egg (beaten lightly)
275ml       Milk
75g          Melted Butter

Crumple Topping
25g           Butter
40g           Plain flour
25g           Cheddar cheese (finely grated)

• Preheat oven 200 degree C and prepare 12 muffin cup
• Rub all the ingredient for the crumple topping together till resemble bread crumbs and set aside.
• For the muffin, fry the bacon till crispy and brown. Set aside to cool. Add the fat into the melted butter for that extra bacon flavour 
• Mix all the dry ingredient together in a big mixing bowl together till well combine. 
• Mix all the wet ingredient 
• Pour the wet into the dry ingredient and mix lightly. DO NOT over mix. 
• Divide the mixture equally among the 12 muffin cup and top with crumple mixture
• Bake for 20 minutes or muffin top is golden and brown. 

Smoked Bacon with Blue Cheese Muffins

Blue Cheese.... you either love it or you hate it.. me? I LOVE IT... 

Blue cheese is made by adding cultures of the mold Penicillium into the cheese so that the final product is spotted or veined throughout with blue mold. This cheese characteristic flavor is that of sharp and salty. The pungent distinct smell of this cheese is cause by the bacterium brevibacterium linens and this same bacterium also responsible for foot and body odors... yuckz... But overcome the smell and the melted blue cheese tasty of awfully good especially on meats like steak and it can also make a good dressing for salads.

So when I came across this recipes for a blue cheese muffin with bacon.. all of which I really love alot, I tell myself that I gonna try this one day and before you know it, I was shopping for blue cheese and bacon. Furthermore muffins are so easy to make it only take me less then 10 minutes of active time and the remaining is just waiting for the muffins to be ready.




Recipes (Makes 6 regular sized muffins)

100g            Bacon bits / Bacon strips cuts into small cubes

Dry Ingredient 
150g            Plain Flour, sifted
1/2 Tblsp     Baking Powder
1/4 Tsp        Salt
40g              Fine Sugar
1 Tsp           Dry Basil / 5 Fresh Basil leave, chopped
40g              Blue cheese, crumpled into the flour mixture
20g              Roasted Walnut (Optional)

Wet Ingredient
90ml             Milk
2 Tblsp         Water
3  Tblsp         Oil / Bacon Fat
1/2                egg  (about 25g)

• Preheat oven to 180 degree C, prepare 6 muffin tin either by greasing or line it with paper baking cup
• Fry the bacon till crisp and reserve the fats to be added to the wet ingredient
•  Sift and combine all dry ingredient and add in the fried bacon
• Combine all the wet ingredient together
• Pour wet ingredient into dry ingredient and mix. Do not over mix, it is fine even if flour can still be seen. Over mixing will dry the final product. 
• Scoop batter into prepared muffin tin 
• Bake in middle rack for 20 to 25 minutes or until golden brown on the top.

Chocolate Chip Muffins

Took the day off work to prepare for my trip to ClubMed tomorrow. Decided to bake some muffins to bring along the road trip. Went through lots of online recipes and decided to combine the best of everything and come out with my very own take of the Chocolate Chip Muffins ensuring that I get only the softest, moistest mother of all chocolate chip muffin!! Haha.... This time round I will include recipes!!! Muffins are so easy to make and require no special equipment... so go make some muffin yourself!!!


Recipes (Makes about 18 mini Muffins)


For the DRY Ingredients, you will need:

• 260 grams of flour 
• 135 grams of fine sugar
• 3 tsp of baking powder
• 1/2 tsp of salt
• 3/4 to 1 cup of chocolate chips (More if you like)
• 1 tbsp orange zest

For the WET Ingredients, you will need:

• 113 grams of butter (Melted & Cooled)
• 2 eggs
• 180 ml of Milk (Whole Preferred) 
• 1 1/2 tsp of Pure Vanilla extract 
• 1/2 cup of sour cream

For the Cinnamon Sugar sprinkle (optional), you will need:

• 1 tbsp fine sugar
• 1/2 tbsp brown sugar
• 1 tsp cinnamon 

Instructions: 

1. Preheat oven to 190 degrees C
2. Prepare 18 muffins cup or grease your muffin pan
3. In one big mixing bowl, combine all the dry ingredients and mix well. Set aside. 
4. In another bowl, combine all the wet ingredients, whisk to combine.
5. Pour the WET into the DRY. Using a rudder spatula, gently mix the batter to combine. Do not over mix or you will have tough muffin. Just mix until everything looks moisten and combine.
6. Evenly fill your muffin cup using a ice cream scoop or a spoon.
7. Sprinkle the Cinnamon sugar on top of each muffin.
8. Bake  in the middle rack for 16 to 20 mins or until a toothpick inserted into the center comes out clean
9. Transfer to a wire rack to cool for 5 to 10 minutes before consumption

These muffins are best eaten the day they are made, but they can be kept at room temperature for a few days, in the fridge for about a week and frozen for about 2 to 3 months. The sour cream in the recipes are optional as well but I find that adding the sour cream give the muffin an extra moistness and softness... ENJOY!!