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Muffin Time Goes Savoury & How to Make Bakery Style Muffin Liners

Mon 2nd, May, 2011

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G’day!  Let’s talk easy cheese muffins today…

Now after telling you last week that I paint furniture instead of baking this time I am baking easy cheese muffins.

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Mind you nothing taxing on my limited baking skills…just the famous muffin recipe that you can throw anything at…with a twist…a cheesy twist ;-)

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I know that I have bored you with it before on here, but I am no baking queen…I’m kinda sad about this really, if the truth be told, but I guess one must accept one’s limitations in life…I am unsure as to why too the skill of the baker eludes me…but with these easy cheese muffins, I can pretend, it’s that simple

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I mean it is not as if I don’t love being in the kitchen, I certainly do and it is not as if I do not have at my fingertips a vast, and I mean vast array of cookery books to spur me on…I guess really it is the preciseness…that’s the conclusion I came to before…I just don’t have the patience nor the dexterity for it

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though I do certainly love the air it puffs around this old cottage, which is why I continue to partake..

…and is exactly why I love this recipe…no scales, nothing exact, just the basic ingredients in your cupboard and measuring cups…nice little white china ones.. ;-)

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So this is the recipe I use to make easy cheese / cheesy muffins…it’s basically it’s just my usual recipe and method with cheese added to it.. I would like to tell you that it is some complicated mix of this and that but no…

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Really all you do is shove a cup of cheese to the basic Go To Recipe and voila, you have, under your belt, the lunchbox extra to throw in your kids’ boxes that will really really put you up there with the Mummy’s That Do when really you didn’t….all you really did was little other than thrown a few things in a mixing bowl (a vintage one at that), give it a quick mix up (a nice old wooden spoon at that) and slopped it into some liners (rustic home-made ones at that).

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Now, the last time I posted about muffins I had a flurry of emails about the liners…I started making these liners one day when I had run out of the ones you buy at the store…I did a quick search and couldn’t find an answer so just kinda made it up as I went along…and never bought a store-made liner again…all you need is baking paper (now if you are from where I come from you may call this greaseproof paper or wax paper however, if you are in the States wax paper I think is not what I would call wax paper…so don’t use this, bascially ensure that you paper is for baking…I think some of you call it parchment paper too).

And for savory ones or just when I am feeling all rustic really I just use brown paper…this I just buy on a roll…make sure it is untreated if you are gonna be baking with it…and it does leave the paper a little greasy…if you can’t deal with that, use baking paper

Rustic Beach Cottage Bakery Style Liner

1. rip your paper (so you get a nice rustic looking edge)  into a square shape that is roughly 5cm by 5cm (this is based on the size of my large muffin tins…if yours are smaller or bigger you will need a smaller or bigger square…you can see the size difference in the picture on the right below)

2. Now fold the square diagonally and then again the other way so you have a mid-point…or just guess it ;-)

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3.  Now put the paper on top of the muffin tray and put your finger at the centre point and push the liner into the tray

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4. The paper will fall into natural folds…now just press those folds flat and ‘tighter’ towards the wall of the muffin tray

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5. It doesn’t have to be perfect…you can use something to weigh them down while you press the folds in and as you get the muffin mix ready…once you get the hang of it though you won’t need to do this…

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BC Easy Cheese Muffin Recipe

2 cups flour

1/2 cup butter melted

3tsp baking powder

1/2 tsp salt

1 1/2 cups grated cheddar (or cheese of choice)

1 egg

1 cup milk

handful of fresh herbs

 

1. mix dry ingredients in bowl

2. mix all other ingredients in separate bowl

3. fold wet ingredients into dry (will be thick & dense)

4. do not over stir

5. place in liners and sprinkle with herbs

6. bake on high 15 mins

 

**BC Note…you can add more cheese for a much more cheesy bite…herbs can be mixed right through the mix…I like chives but anything you have to hand is good

*edited to add: I bake these at 200C but my oven runs cool*

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And that my lovelies is it from me this Monday in Sydney on the beaches…it is lashing down with rain and cool…I am wearing a jumper for the first time in a long time…I cannot deny it any longer Winter will soon be here…

Right now though I am hopping off with my camera to find some rain shots…I love taking those…

Be seeing ya

 

 

p.s. I would love it if you have any easy muffin-y, lunchbox-y type recipes to share in the comments…remember my limitations ;-)

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check out Beach Cottage Coastal Decorating Ideas here!

 

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53 Responses to “Muffin Time Goes Savoury & How to Make Bakery Style Muffin Liners”

  1. Melinda says:

    ok Sarah, not muffiny other than in shape but SO EASY and look like you have gone to A LOT of effort, shhh! Lunchbox friendly.

    Egg and Bacon Pies

    Grease 12 hole muffin tin ( ordinary size, not jumbo)
    Line base and sides of each hole with proscutto, bacon or even shaved ham – whatever is to hand. Just roughly, doesnt have to be perfect.
    Crack one egg into each hole.
    Toss in a cherry tomato, a couple of snips of herbs, maybe a lump of goats cheese or fetta, a couple of snips of spring onion, whatever you have that you think would result in a yummy combination.
    Grate over a small bit of parmesan or a scatter of chedder, season to taste and into the oven at 180 C and cook until egg set and bacon etc has shrunk back from sides a little.

    Enjoy hot or cold, perhaps with a dollop of homemade tomato relish.

    • sarah says:

      thanks I am making these this arvo….I think someone else told me that one of facebook too…was that you?

      yum!
      xx

  2. wendy says:

    Sarah could you please tell us where you got your white measuring cups from……was it Ikea???? the muffins look yummy!!!

    • sarah says:

      no not IKEA

      they were a gift so I don’t know but I have seen similar ones in Myer…actually the ones in Myer are nicer hth x

  3. Susan says:

    I used to make those exact egg & bacon pies when my eldest son was verging on teendom….. And he was always hungry (I’ve now learned that once they hit “that” age they are never not hungry…. Anyway… I added baby spinach to the mix too…. Just to annoy him!

    I have a great banana & choc chip muffin recipe if you’ d like it….. And a completely amazing raspberry & white chocolate muffin recipe too….. Both batches last less than a day in my house. Perfect when there are hundreds of hungry mouths to feed!

    Xx

    • sarah says:

      yes please

      oh and guess what I am making? something with silvery things on top hahaha
      xxxxx

    • sarah says:

      p.s. I can only imagine how quickly they go with all your babies…I thought 3 was bad

  4. Alima says:

    I know this post is about biscuits, but those figs look delicious!! Yum. I totally craving figs now.

  5. beachcomber says:

    i really don’t enjoy cooking, i prefer to paint and decorate too. i love the photo with the figs and blueberries on the plate.
    cheryl

  6. hestia says:

    Hi Sarah,
    It looks delicious!! I really love the idea of making muffin pan. Best wishes!

  7. Love, love, love this idea!!! I think I am going to “steal” it for my wedding – we’ll be serving afternoon tea and this would make the muffins look so much nicer.

    • sarah says:

      good idea…they look really good with a ‘smaller’ muffin case…in white or rustic :-)
      x

  8. Sue says:

    The recipe looks similar to cheese scones but I’m not sure about quantities as I always cook by weight not cups. My family love these with home made soup. I shall try your recipe and see. Love the cases – so rustic and so easy!!

    I missed Saturday club as well, but having given us the motivation no question we can do our own version for one week…. Can we do the gooey pastries again soon please, please, please????? Please??????

  9. Deanne says:

    These look yummy, we like the bacon and egg tarts too as in first comment.
    A bit of chopped ham, bacon or tomato would be nice in these muffins too.

  10. Pomona says:

    I have a wonderful flapjack recipe (funnily enough, one of the most sought-after page on my blog!), and my own favourite quick and easy apple muffins – there is a recipes tab at the top of my blog page, and links down the side for these – I don’t quite know how to do the links here? And email me if you have any queries/problems in translation! Flapjacks stand up very well in pockets and lunchboxes and are very sustaining. These are the two things I make the most, and are the least effort for maximum results – your children will love you for them!

    Pomona x

  11. This is great! I’m feeling motivated to make a big batch of pumpkin soup and some of these suckers!

  12. Alice says:

    Yum, will be trying these. Love, love the rustic muffin cases thank you for showing us, it’s one of the reasons why I avoid muffins, damn cases. Also these little squares are great to use when icing your cake (learnt this from the domestic goddess, Nigella Lawson). Place them under, (on the outer edge of )the cake, ice cake (without worrying about the mess) then slip them out once finished. Perfectly iced cake and ultra clean plate. Has worked every time.

  13. Katherine says:

    Oh, those muffins look good! I must try those for my son’s lunch box! I love your baking liners – clever!

    I must say, I had quite an inspired “Saturday” & got quite into the spirit of the whole Saturday thing without a word of prompting this time! I happily whiled away some hours “girly” shopping – clothes, shoes & smelling nice smelly things, and patting nice little housesy things. I got a few very little, inexpensive things – BUT the best thing was, that I bought myself a spanking new pair of gumboots (yes, wellies!). I was so excited! I thought you would be chuffed!! I had the best Saturday. Thanks for the inspiration.

    Happy baking – looks good to me!

    ; )

  14. tami says:

    Sarah, I don’t know if you’ve tried this but you can use a basic corn bread muffin mix and add in cheddar cheese and bits of jalapenos, (make sure to remove all the seeds and veins, a spoon scrapes them out quickly), you can also add in fresh bits of roasted corn if you like, and have them with a big pot of chili made in the slow cooker. Warms you right up on a rainy day. tami

  15. Nicolette says:

    Hey Sarah,

    I use a similar recipe (aren’t all of these little breads and muffins pretty close?) and I fill the bottoms of my muffin tin, then toss in a cube of cheese and a cube of ham then top off with more muffin mix to fill up the muffin tin to 3/4 or full.. depending on how big of muffins I want. Kids love em – and they can take some add-ins easily, like fresh herbs. I’ve got a big patch of garlic chives. Come summer those are in just about everything. LOL.

    Another take is the zucchini muffin – I’ll leave the recipe for you found from somewhere on the webs. Using cornmeal adds a nice texture, so it’s just that little bit of difference. I almost always have it on hand for corn bread, so it’s a staple in my cupboard, though I’m not sure if it is in everyone elses!

    Ingredients:

    * 1 cup fine stone-ground cornmeal + some coarse or medium-ground cornmeal for sprinkling the molds
    * 1 cup all-purpose flour
    * 2 tsp baking powder
    * ½ tsp baking soda
    * 1 tsp salt
    * 1 tsp coarsely ground black pepper (use less if serving to toddlers)
    * 1 ½ oz finely grated Parmesan (about 1 cup)

    * ½ cup yogurt
    * ¼ cup extra-virgin olive oil + more for brushing the molds
    * 2 large eggs

    * 1 cup coarsely grated zucchini (about 1 medium)
    * Generous ¼ cup finely chopped chives (or/and parsley, or about a tablespoon of finely chopped fresh thyme, rosemary – whatever you have on hand)

    * About 1 ½ oz fresh mozzarella, cut into 6 cubes (or use feta instead)
    * About 2 oz ham, cut into 6 cubes
    Preparation:
    Center an oven rack and preheat the oven to 375F. Brush 12 regular-size muffin molds generously with olive oil, sprinkle with the coarse cornmeal (I prefer not to use liners here, I just love a crunchy crust of these muffins).
    In a bowl, whisk together the cornmeal, the flour, baking powder, soda, salt, pepper, and parmesan.
    In a smaller bowl, whisk together the yogurt, extra-virgin olive oil, and eggs. Pour over the dry ingredients and stir just until combined. Stir in the grated zucchini and chives.
    Spoon about 1 heaping tbsp of batter into each mold. Insert the cheese and ham cubes in the center, spoon another heaping tbsp of batter over the filling, spreading to cover the filling completely.

    Bake the cupcakes for about 20 minutes, until golden brown and a cake tester inserted into the center comes out clean (well, make sure it wasn’t inserted into the filling). Cool the cupcakes for 5 minutes on a cooling rack, then unmold and serve warm.

  16. Peggy says:

    MMMMmmmmmm now I’m hungry! That’s what I get for not eating breakfast on this lovely rainy spring morning! You know I think I’ll whip up a batch to feed the builders (anything to win points with them) and then another batch to serve with a nice soup this evening as our temperatures will begin to drop near freezing. (Didn’t someone tell me it was spring???)

    Now I must confess I am coveting your fresh figs…. they are something we cannot get locally. Or at least any of quality! ONE DAY we will live somewhere where we can enjoy fresh figs with a splash of lime. (or maybe visit on a regular basis, ha ha!)

    Love your little measuring cups! Found some at William-Sonoma but they were ridiculously priced…. over $20 for a set.

    Enjoy your week!

  17. Nicole says:

    It’s only 8:00am, and I want some cheesy muffins!! Dang it. In all seriousness, though, I LOVE this post. And I am all about making my own muffin pan liners from now on! This might be more than you care to know, but my bestest friend is one of those “green” people and she is making a huge effort to cut back on purchasing pre-packaged items. This would be right up her ally (the ally next to mine – the baking ally, of course! You can bet I’ll be sharing this with her. So thank you for sharing it with us!! :)

    PS. I’m pretty sure that I am going to make catching up on your Saturday Clubs one of my summer activites. Hopefully telling you about it will keep me accountable. ;) Have a lovely week!

  18. melissa says:

    Hi Sarah,
    I LOVE your muffin recipe. It is totally my go to! Maria at The Grower’s Daughter blog, has a couple of fabulous recipes, too, that I’ve tried. Here is a crowd pleaser “muffin” that forces me to triple batch this recipe when I make it! They taste like old fashioned glazed doughnuts, but are actually not too unhealthy. YUM!
    MUFFIN DOUGHNUTS
    11/2 cups flour
    1/2 cup sugar
    1TBS. baking powder
    1 tsp. cinnamon
    1/4 tsp. salt
    1/4 cup oil
    1 tsp. vanilla
    1/2 cup water
    Stir. Dump into your glorious muffin cups (all that I use now; LOVE!). Bake at 400 for 12-14 min. Pop out and dip in glaze; when using your paper cups, I just drizzle the glaze, liberally. :) They’re also quite good with some cinnamon sugar on top!
    GLAZE: 11/2 cups confectionary sugar; add TBS of water to desired consistency.
    Easy peasy!
    These ingredients are for one batch; I suggest you double! :)
    Let me know if you try them out.

  19. IAMSNWFLAKE says:

    I fell in love with the measuring cups!!! After seeing these I won’t sleep again until I find them and replace my red plastic ones. The recipe looks so easy and the muffins have arrived just for brunch. I’ll certainly give them a try next time my nephews come and stay overnight … they always want to help in the kitchen! and this looks so easy, foolproof, quick and yummy.

  20. catherine says:

    we call it parchment, sounds delish…did you grow those luscious figs? beautiful.

  21. wow! this are just really too pretty to eat!

  22. Oh, those little cups are SO simple and pretty…just like I love. Are you sure you don’t have a long lost sister in New York?…who happens look look nothing like you with her auburn hair & freckles? Haha. What kind of fruit have you pictured? Don’t think I’ve ever seen it before but it’s pretty!

  23. Never mind. I read up and see that they are figs. Our figs look nothing like that.

  24. Laura says:

    Hi there Sarah
    These always go down a treat at my house. I just posted the link, as I am in the middle of dinner time. Let me know if you try them. Lx

    http://aplacefortea.blogspot.com/2011/01/raspberry-white-chocolate-almond.html

  25. Diana says:

    I’m going to try this!! They are so natural and rustic looking, just what I love! Beautiful photos as usual!

  26. Giulia says:

    amazing photos…wow! and the muffins look yummy…I need to try those.

  27. Jen says:

    I made these for some friends last weekend (along with bbq chicken and black-eyed pea salad) and they were a HUGE hit! Very easy and so delicious! These are going to be a go-to recipe for me. Thanks so much for sharing (I also did them in the liners and they looked so lovely!)

  28. Kia says:

    Oh, my mouth is watering already, your muffins look so yummy! I will try this recipe for sure, thank you so very much for sharing it! :)

  29. Anonymous says:

    Hey Sarah-I make banana bread for my girls which is soooooooo easy(well would have to be for me-lol) the recipeis a ‘dumper’ and because I know what goes into it I am happy for them to have it for breakfast toasted or spread jam-yum!!! Actually when it first comes outta the oven i think it’s good enough for a dessert with some home-made ice-cream-let me know if you’d like the recipe -Amanda X

  30. Conny says:

    These are in the oven right now. They look delicious already!
    Going to try the cinnamon ones mentioned above as well today. Will keep you posted!
    Thanks Sarah, I visit your website just about every day. Love it!
    Cheers from the Netherlands.

  31. Kat says:

    I love the pictures and your homemade wrappers. I don’t usually bother with wrappers for muffins–just throw the batter right in the pan, but these are cute.

  32. Christy says:

    Sarah, these look scrumptious! I love the homemade liners too. I will never buy premade liners again. Yours are perfect! Thanks as always for sharing your life with us! :)

  33. Kim Bee says:

    I just had to pop by after Lynne said you super de douper rock at making cool muffin liners. She wasn’t wrong. These are so cool. I think I need to go get my muffin on. Love your site.

  34. Masou says:

    Hi Sarah! Just wondering if this makes a doz muffins? Thanks :) !

  35. Robyn says:

    Just stumbled across this tonight as I was googling recipes, very funny Sarah. I know you wrote this a couple of years ago and I’m probably talking to myself, but that’s okay. I made them tonight, baking queen I am not, plus a headcold, was looking for something really quick and easy to make the kids, thought I was a legend, when they came out, but strangely didn’t look like yours. Oh well, still we ate them, kids looked at me funny said they were a bit floury, so I checked the recipe again and yep, I forgot the baking powder…fail. Yeah, well, cooking is not my forte. Hasta.