15 Aug 2005, New Paper
Muffins don't necessarily have to be sweet.
Savoury muffins are just as tasty as the traditional muffins with the oft-expected blueberry and chocolate chip flavours.
So said the muffin man. Well actually, he's Leonard Oh, executive chef of The Moomba.
He said: 'It's an alternative for a quick breakfast.'
The savoury muffins are available at the restaurant's sister outlet, The Moomba Tuckshop. They raised some eyebrows when they were first introduced as customers were not used to savoury muffins, but soon became popular, said chef Oh.
'The perception is that muffins are sweet. While sweet muffins are great for brunch and tea, savoury is more suitable for breakfast,' he said.
'You get breakfast flavours such as bacon in a convenient takeaway form.'
In this demonstration, he came up with three flavours - bacon and rockette, smoked chicken and mushroom pesto.
At the Tuckshop, other savoury flavours also include blue cheese, and bacon and spinach.
In this recipe, the amount of sugar has reduced to suit a savoury taste, and because of that, the amount of raising agent has also been adjusted accordingly.
Treat it as a basic recipe, and add your own flavours.
You are only limited by your imagination.
Savoury muffins
INGREDIENTS
# Eggs (whole): 5
# Sugar: 125g
# Milk: 175g
# Dijon mustard: 25g
# Cake flour (sifted): 500g
# Baking powder: 25g
# Salt: 10g
# Butter: 325g
# Rocket leaves (chopped): 50g
# Parmesan cheese: 50g
# Bacon (chopped): 50g
METHOD
1. Whisk sugar and eggs till fluffly.
2. Add milk and mustard, followed by flour, baking powder, salt and lastly, melted butter. Mix well.
3. Add the rocket leaves, bacon and cheese. Incorporate evenly into the mixture.
4. Transfer to muffin moulds and bake in a pre-heated oven at 200 deg C for 20 minutes till golden brown.
Muffins don't necessarily have to be sweet.
Savoury muffins are just as tasty as the traditional muffins with the oft-expected blueberry and chocolate chip flavours.
So said the muffin man. Well actually, he's Leonard Oh, executive chef of The Moomba.
He said: 'It's an alternative for a quick breakfast.'
The savoury muffins are available at the restaurant's sister outlet, The Moomba Tuckshop. They raised some eyebrows when they were first introduced as customers were not used to savoury muffins, but soon became popular, said chef Oh.
'The perception is that muffins are sweet. While sweet muffins are great for brunch and tea, savoury is more suitable for breakfast,' he said.
'You get breakfast flavours such as bacon in a convenient takeaway form.'
In this demonstration, he came up with three flavours - bacon and rockette, smoked chicken and mushroom pesto.
At the Tuckshop, other savoury flavours also include blue cheese, and bacon and spinach.
In this recipe, the amount of sugar has reduced to suit a savoury taste, and because of that, the amount of raising agent has also been adjusted accordingly.
Treat it as a basic recipe, and add your own flavours.
You are only limited by your imagination.
Savoury muffins
INGREDIENTS
# Eggs (whole): 5
# Sugar: 125g
# Milk: 175g
# Dijon mustard: 25g
# Cake flour (sifted): 500g
# Baking powder: 25g
# Salt: 10g
# Butter: 325g
# Rocket leaves (chopped): 50g
# Parmesan cheese: 50g
# Bacon (chopped): 50g
METHOD
1. Whisk sugar and eggs till fluffly.
2. Add milk and mustard, followed by flour, baking powder, salt and lastly, melted butter. Mix well.
3. Add the rocket leaves, bacon and cheese. Incorporate evenly into the mixture.
4. Transfer to muffin moulds and bake in a pre-heated oven at 200 deg C for 20 minutes till golden brown.
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