Savory Muffins

At this time of year we spend our Sunday's yacht racing.  I love sailing but it does sometimes make the weekends seem to short.  Sailing on Sunday, and 5 days of work in London, leaves only Saturday for everything else in life..... including the baking.

The allotment has very nearly been cleaned up - frost took all the pumpkins and courgettes a week ago.  The corn and beans are all harvested.  Only the bassica bed looks well stocked for Winter - that and some Swiss Chard (called Silver Beet where I come from) - nothing much there I can turn into baking (cabbage cake ....hmmmmmm .... although I have to say as an aside that kale in curry sauce - an accidental combination - wasn't as objectionable as might be anticipated).  We spent part of Saturday putting guttering on the shed so that we could collect rainwater for summer watering.  It felt like a mad project given that it has rained solidly for a week and the garden is completely waterlogged again.  

There had to be, however, time for the baking; muffins to feed to the crew on Sunday.  I have a recipe somewhere, but I tend to make muffins up as I go along and savory ones simply depend on what is in the fridge at the time....

Savory Muffins

Into a bowl: a small tin  of corn kernels (drained), some finely chopped up bacon, and some grated cheese (the tastier the better) - roughly equal quantities if you need better guidance - and a finely diced onion,

Yesterday I also threw in some grated courgette, tobasco sauce, and oregano.

2 cups of flour
4 tsp baking powder
2 small to medium eggs
1/2 cup oil  (or a couple of ounces of melted butter)
1/2 tsp B. Soda dissolved in some milk - made up to enough to turn the whole lot into a loosely sticky mess.

Dollop that into a greased 12 pot muffin tray.  Bake at 170-180 degrees C. for 15-20 minutes.

I find that muffins with cheese in them rise beautifully and have a disconcerting way of collapsing as they cool.  Slight overcooking helps to overcome this (and the corn, onion and courgette helps to stop them drying out in the process), or just eat them warm.

The photo is of the few that came back having beat around the Solent in a plastic box