A few months just after our first baking session of the year, we had the second one. This time, we have little Chevelle joining us. I had fun playing with her. I found it rather amusing that we were busy baking in the kitchen and she was in the living room stuffing her mouth full of potato chips. Haha…
As usual, we planned a list of goodies we wanted to bake and head to the supermarket to shop for the baking stuffs. We wanted to take it easy this time, so it’s just muffins and cakes. Since we made orange chocolate chip muffins in the first session, I suggested making savoury muffins instead. So we decided on Bacon and Cheese muffins. AC suggested that we make Marshmallow Cake. And I am glad we did. It was delicious!
Fret not, if you noticed that this savoury muffin recipe calls for more liquid than dry ingredients. It’s not the typical muffin batter where it’s lumpy. I learnt from Gina(Kitchen Capers Forum) that this one has less butter(fat) content and is healthier. Muffins that are made from lumpy batter have to be cooled to room temperature before you eat them. Whereas, muffins(like this one) made from watery batter, enjoy them fresh out from the oven. Once cooled, they don’t taste good. We were worried because the batter was so watery, and added more flour than required. I got the tips from Gina only after we did the muffins. The muffin texture didn’t turn out great, but taste wise, it’s not bad. Something different for a change from the usual sweet muffins.
You can start your day with some Bacon & Cheese Muffins and a glass of milk. I think it’s great for breakfast or tea. You can make some extra muffins and keep them in the freezer. When needed, just heat them up in the toaster.
The Marshmallow cake was buttery, moist and very tasty indeed. And the colourful marshmallows make the cake so pretty looking. Recipe is from AC’s cookbook, so I won’t be posting the recipe here.
I am glad our friendship is going on strong and I wish we could still do this often in our years to come.
Bacon & Cheese Muffins
Recipe Asia Cuisine, from Gina Choong (Kitchen Capers Forum)
Makes 12 muffins
375g self-raising flour
200ml milk
125g cheddar cheese, diced
8 pcs streaky bacon, cut into smaller pieces
60g butter, melted
1 egg
50g light brown sugar
1. In a mixing bowl, add butter and sugar to mix. Add egg and milk to mix together.
2. Add flour to fold in gently. Add diced cheese, stir to mix evenly.
3. Add bacon pieces on top of the batter.
4. Baked in preheated oven 180C for 20 minutes. Serve warm.
