08 April 2011

pizza muffins


I've been really slack lately with the blog.  Call it blogger's block if you like.  I call it procrastination.  Its true.

I've cooked and baked all these yummy stuff and took all these photos.

But they sit languishing in a sub-subfolder within a subfolder within a folder on my laptop.

I've even started 8 blogposts.  Yes, 8 blogposts.  All of which have at least the title and a handful of key words as a start.  I do this whenever I get an idea.

But they sit languishing in draft.

Until tonight.

Tonight, let me introduce you to some Pizza Muffins.  A favourite of mine.

Why Pizza Muffins?

Because most of the ingredients can also be found on a pizza.  But of course!

So you start with these ingredients.


Plus these ingredients.


And you must have these ingredients.


I ran out out muffin paper cups, so I made some myself - baking paper cut up into squares larger than each cup in my muffin tray.  To make it more 'rustic' looking with uneven edges, I tore the paper into rough squares instead of cutting with a scissors.

Pretty generously filled muffin paper cups.





























Golden cheesy, bacony, nutty mouthwatering goodness.


You can have it for dinner.  I did.  With some equally yummy organic soup.

And lashings of butter.


You can have it for breakfast.  I did.  With a big mug of coffee.



And lashings of butter.

You can also have a second serving.  I did.



My excuse was that I needed another muffin to finish up the last bit of butter.


Oh by the way, I used bacon ends and bits rather than bacon rashers.  You can buy packets of bacon ends or sometimes they're called bacon bits.  These bacon ends come in quite large chunks which I chop up into big-ish cubes.  I used bacon rashers the first time I made these and they just about disappeared in the cooking process.  Using chopped bacon ends give my muffins a meatier bite - which I prefer.

I hope you enjoy these as much as I did!

Pizza Muffins
Adapted from: Allyson Gofton's Best-Ever Muffins

INGREDIENTS
250g - 300g of bacon, chopped into chunks (don't trim away all the fat)
3 cups flour
2 tbsp baking powder
1 tsp garlic salt, or substitute with 1 cube of chicken OXO cube, crumbled.
1 tsp cracked black pepper
50g butter, cut into cubes and keep cold
2 cups grated cheese, chedder or tasty - something with a bit of bite.
2 free range eggs
2 cups milk
20 black olives, quartered
1/2 cup sundried tomatoes, well-drained of oil and chopped
1/4 cup pinenuts, lightly dry roasted in a pan
1/4 cup pumpkin seeds, also lightly dry roasted
1/2 cup parsley, finely chopped


  1. Preheat oven to 220 degrees (425 F) and prepare your muffin tray by lining it with muffin paper cups.
  2. Without adding any fat/oil, over medium heat, fry the bacon in a non-stick pan until golden, caramelised and you're drooling.  The fat left on the bacon will render in the frying process and keep them from sticking onto the pan.
  3. In a large bowl, sift together flour, baking powder and seasoning.
  4. Then rub the butter into the flour with your finger tips until the mixture looks like fine breadcrumbs.  Work as quickly as you can to prevent the butter from melting.
  5. Toss 1 1/2 cup of the cheese and the toasted nuts and seeds through the flour and butter mixture.
  6. In a smaller bowl, lightly beat the eggs and milk.  Then stir in the olives, sundried tomatoes, parsley and bacon.
  7. Make a well in the middle of the flour mixture and stir in the wet mixture.
  8. Stir until the dry ingredients are just wet - don't over mix.  The final mixture should look lumpy.
  9. Drop spoonfuls of mixture into prepared paper cups and top each with some of the remaining cheese.
  10. Bake for 15-18 minutes until well risen and golden.
  11. Cool in the muffin tray for 5 minutes before removing onto a wire rack to cool completely.
  12. When ready to eat, reheat your muffins until warmed through.  Or eat it cold if you're that way inclined.

Nigh-nighs...xxx

6 comments:

  1. BUTTER IS GOOD FOR THE SOUL! <3

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  2. Shirleen, this sounds SO good! I have only ever thought of having pizza ingredients on pizza (duh) or in an omelette. Once I start baking again (when I bring myself to use the oven in my new flat)... I shall certainly give this a try :)

    Pity I didn't get your comment before last weekend, I was just in Wellington then!

    Thanks for your comment on my blog - glad it helped me to find yours. :)
    Mel

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  3. I really like your assortment of bowls!! These look good, I especially like the idea of having them with soup. May have to make them soon, would be perfect for a cold night!

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  4. Wow, these look ridiculous. :D

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  5. I like the concept behind this. Very nice try. Thanks for sharing!

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