Cookbook: The Australian Women’s Weekly Bake
At a recent Australian Day BBQ where I brought along Oreo cupcakes, a few of us were discussing the difference between muffins and cupcakes. They seem to be interchangeable terms with the paper wrappers and look relatively similar, especially when muffins have wrappers.
After some Googling, we came to the conclusion that the main difference between muffins and cupcakes are in the way they are made. A cupcake usually involves creaming butter and sugar, whereas muffins just involve stirring. Another difference is that cupcakes are normally iced, hence look a lot prettier than a muffin.
Even though I have a lot of cookbooks with sweet muffin recipes, I decide to try out a savoury muffin for the first time. The original recipe was called “Triple cheese muffins”, with the three cheeses being mozzarella, parmesan and cheddar. I had parmesan and cheddar in the fridge and as the recipe only called for 2 tablespoons of mozzarella, I didn’t want to go out and buy mozzarella just for this recipe. The recipe below is the way I made it.
Cheese & spring onion muffins
1 cup (150g) self raising flour
½ tsp bicarbonate of soda
¼ tsp black pepper
1 ¼ cups (310ml) milk
20g butter, melted
½ cup spring onions, chopped finely
½ cup grated parmesan
½ cup grated cheddar cheese
1. Preheat oven to 200C (180C fan forced). Grease eight holes of 12 hole muffin pan. I greased 10 holes just in case and ended up using them all.
2. Sift flour, bicarb soda and pepper into a medium bowl. Stir in ¾ of the combined cheese.
3. Whisk egg, milk, butter and onion in a small bowl. Season with salt.
4. Pour egg mixture into flour mixture and stir or whisk until combined. Do not over mix.
5. Spoon half the mixture into pan holes and sprinkle with remaining cheese. Top with remaining batter.
6. Bake muffins about 20 minutes. Stand muffins in pan 5 minutes and turn onto wire rack to cool.
Results: I made these for our lunch on Saturday and we were starving by the time they came out of the oven so it probably added to the disappointment that they didn’t taste that great. I misread the recipe and put the cheese on top instead of in between the muffins. The tops and outside were quite brown, but the inside was perhaps a tad undercooked. The batter was very watery, which probably led to the spongey texture once cooked. In my hurry to make them, I forgot to season them and although I put more cheese and spring onion than the original recipe, they tasted pretty bland. The generous spreading of butter inside the muffins made them slightly more palatable.
Would I make it again? No. This is my first not so good recipe from the Bake cookbook – it is normally so reliable.
Over & Out, Rilsta xx