Mary Berry's muffins are 'lovely' and 'oozy' with 1 unexpected savoury ingredient
Mary Berry's savoury muffins are ready in just 20 minutes – perfect as a quick breakfast.
“The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives.”
Mary Berry consistently delivers when it comes to swift and straightforward baking. The renowned chef is celebrated for her delectable sweet treats, but she frequently presents an even more appetising savoury creation.
Merging baking with a preference for something savoury, Mary employs one surprising ingredient to produce "lovely" and "oozy" muffins. Her muffins from Mary Berry's Quick Cooking programme require merely 20 minutes to prepare and have garnered praise as a rapid breakfast, modest lunch, or afternoon bite.
BBC Food remarked on her recipe, stating: "Mary Berry's quick savoury muffins are superb with soup, salads or for eating on the go. "The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives."
How to make Mary Berry's cheese muffins
This recipe yields 12 portions. It requires a 12-hole muffin tin and muffin cases, though cupcake cases are a suitable substitute.
Cupcake cases are larger than fairy cake cases, yet not as deep as muffin cases, so you may have enough mixture to make a few additional muffins. What you'll need:
- 275g of self-raising flour
- One teaspoon of baking powder
- Half a teaspoon of salt
- 50g of butter
- One large free-range egg
- 250ml of milk
- 75g of Gruyère cheese
- A bunch of basil
- 75g of pitted black olives
- Two tablespoons sun-dried tomato paste
Method
To start, preheat the oven to 200°C or 180°C Fan and Gas 6. Subsequently, line a 12-hole muffin tin with muffin cases.
Begin by sifting the self-raising flour, baking powder and salt into a large mixing bowl. Grate the Gruyère, finely chop the basil leaves and pitted black olives, then fold them into the bowl and combine thoroughly.
Melt the butter and whisk the egg before blending them together with the milk in a jug. Add the wet mixture to the bowl and carefully bring everything together using a fork.
Spoon in the sun-dried tomato paste and gently swirl it through the batter to achieve a marbled finish. Distribute the mixture evenly amongst the muffin cases and place in the oven for 18–20 minutes.
Once baked, remove from the oven and allow to cool briefly. Serve either warm or cold on its own, or paired with a soup or salad of your choice.
- Who: Mary Berry · Mary · Mary Berry's Quick Cooking · BBC Food