Savoury and sweet buffin recipes
The afternoon before the breakfast consisted of the March buffin team baking up a storm, while trying to chase off the scavenging staff members drawn in by the baking aromas. Would they raise the buffin bar even higher?
This time around, our chefs created a little sweet and savoury surprise for us. We were also spoilt with an abundance of tasty toppings to mix and match to our hungry hearts content. All around the room, breakfast muffin masterpieces were being created with the cheese muffins and banana muffins providing the perfect canvas. Happy tums all round.
So here they are, March’s simple yet delightful buffin recipes. We hope you enjoy making them as much as we enjoyed eating them.
Banana Muffins
Ingredients (makes 12 muffins):
for the muffins:
1 ½ cups self raising flour
⅔ cup caster sugar
60g butter
⅔ mashed banana
1 XL free range egg
½ cup milk
topping suggestions:
Nutella
Caramel spread
Jam
Cream
Method:
1. Preheat the oven to 190°C.
2. In a large bowl, rub the flour, sugar and butter together until they resemble fine breadcrumbs.
3. Stir in the mashed banana, egg and milk.
4. Spoon the mixture into muffin cups.
5. Bake for 20 minutes.
Set out and enjoy with your smorgasbord of sweet spreads.
Cheese Muffins
Ingredients (makes 12 muffins):
for the muffins:
2 cups flour
1 Tbsp baking powder
Pinch of salt
2½ cups grated Chedder cheese (you can use two different cheeses if you want different flavours)
1 cup milk
⅓ cup sunflower oil
2 XL free range eggs
topping suggestions:
Cream cheese
Bacon
Ham
Red pepper pesto
Rocket
Method:
1. Preheat the oven to 190°C.
2. Sift flour, baking powder and salt into a mixing bowl.
3. Add the grated cheese.
4. Combine the milk, oil and eggs in a jug.
5. Pour into the dry ingredients and mix gently until combined – be careful not to over mix.
6. Spoon into muffin cups. Bake for 20 minutes until light golden.
High-fives to Robyn, Rachel, Jo, Dave, Wilfred and Thando for the awesome buffins – we can’t wait to see what comes next!