Читать книгу Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions - Tana Ramsay - Страница 12

These breakfast muffins are a meal in themselves. Filling but extremely moreish!

340g/12oz self-raising flour

100g/4oz butter, chopped

2 tsp mustard powder

pinch of Maldon sea salt

1 small onion, very finely chopped

1 egg, lightly beaten

250ml/9fl oz milk

10 rashers unsmoked streaky bacon

10 quail eggs

10 × 1cm/½ inch cubes of butter

1 Preheat the oven to 180°C/350°F/GM4.

2 Sieve the flour and rub together with the chopped butter, leaving the mixture a little rough. Stir in the mustard powder, salt, chopped onion, beaten egg and milk and mix thoroughly.

3 Grill the bacon and cut into small pieces (approximately 1cm/½ inch). Combine with the muffin mixture.

4 Divide the mixture equally between 10 paper muffin cases.

5 Make a deep well in the centre of the muffin mixture within each paper case and crack in one of the quail eggs. Then pull the muffin mixture so that it almost covers the egg and place a butter cube on top to stop the egg going hard. Repeat with the other muffins and eggs.

6 Bake in a muffin tin for 15–20 minutes, checking regularly.

7 When golden, remove the muffins immediately and transfer to a wire cooling rack.

Makes: 10 muffins

Prep time: 15 minutes

Cooking time: 15–20 minutes