Today being Christmas Eve, we have a real houseful. Dinner is sort of taken care of (in the sense that the lamb’s butterflied & marinating**, the beans are sliced, I’ve found a recipe for an italian-style zucchini salad to take care of that particular oversupply problem, & the spuds are scrubbed), but what to feed everyone for lunch? The husband wanted scones & I fancied muffins, being as you don’t have to rub fat into flour. But I compromised – hence the title of the post 🙂
- Pre-heat the oven to 200 degrees C.
- Stir together 4c flour, 1 tsp salt & 8 tsp baking powder.
- Then mix in whatever savour stuff takes your fancy – I used about 1 c tasty cheese (cut into tiny dice), a couple of finely chopped little red onions from the garden, & 3 rashers of bacon (chopped).
- Beat together 4 eggs, 100 g melted butter & 1 c milk, & fold that into the dry ingredients (don’t overmix) – should be a fairly sticky dough.
- Drop large spoonfuls of the mix onto baking trays that you’ve a) greased or b) covered with baking paper (here I must say that I swear by my teflon baking sheets), & bake for 10 minutes or so until risen & golden.
- Enjoy your scuffins warm, with butter.
** Today’s marinade being several large cloves of garlic – we’ve just harvested another successful crop – crushed to a paste with a tablespoon of rock salt, a large handful of rosemary & another of parsley, & then mixed with a good slosh of olive oil & 1 T of sesame oil.