Muffins Like You've Never Seen Before

S01 - E04

Serves

6

Meet Dean Brettschneider's Antipodean version of a mooncake with this savoury, slightly spicy and very delicious muffin recipe.

Embed

Baked goods have never been more enticing and what's better than having a muffin which is just as appropriate for breakfast as it is for dinner! Asha Gill explores the fine art of baking with Dean from baker&cook <http://www.bakerandcook.biz/> as he shares some of his most cherished baking secrets and techniques so you can bake to perfection in your own home.

Ingredients

Butter
, to butter molds
Soft Boiled Eggs
, boiled for a maximum of 5 minutes
Grated Cheese
Carrots
Parsley
Zucchini
Red Peppers
Sweet Corn
Red Chillies
Black Olives
Red Onion
Plain Flour
Salt
Sugar
Baking Powder
Oil
Eggs
Milk

Directions

Spread a thin layer of butter on the inside of muffin moulds.
Add flour, salt, sugar and baking powder in a bowl and mix well.
Mix finely cut vegetables and cheese into the dry ingredients.
Add wet ingredients in a separate bowl and mix well.
Combine wet and dry ingredients using your hands to form batter.
Fill half the mold with batter, place an egg in the middle and fill the rest of the mould with batter.
Top with grated cheese and cherry tomatoes.
Bake at 210° degrees Celsius for 20 minutes.
Remove from oven and let cool.

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