Portion/Yield:Makes 12 muffins
This recipe may sound a bit odd, but it’s one I’ve adapted from my mother’s latest baking craze. When speaking with Mum, she always tells me about her most recent baking craze and so when she described this recipe I was quite amused at first, but at the same time intrigued.
Anyway, I thought I would give it a go, so I adapted her measurements and got baking and I was super pleased with the results, as they’re delicious. This recipe is very easy to make and quick too. The crumb of the muffins is fine and very moist and they taste just as good the following day (if they last that long!).
I serve these for breakfast on their own, with just a pot of hot, fresh coffee to accompany, and that’s all you need – they are just the perfect start to the day.
Ingredients & Method
- a little unsalted butter, for greasing
- 280g self-raising flour
- 250ml milk
- 125g mayonnaise
- 50g pecorino cheese, finely grated, plus 4 tablespoons extra finely grated pecorino
- 1 tablespoon chopped fresh basil leaves
- ½ teaspoon smoked paprika, plus extra to garnish
- sea salt and freshly cracked black pepper
Preheat the oven to 180°C/Gas Mark 4. Grease a 12-hole muffin tin with butter (there’s no need to use paper cases for this recipe; I bake the muffins direct in the tin, but do make sure you grease the tin before use).
Measure the flour, milk, mayonnaise, 50g grated pecorino, the basil, paprika and some salt and pepper into a large mixing bowl and lightly mix together until combined (this is quite a soft elastic mixture).
Spoon the mixture into the prepared muffin holes, dividing it evenly and levelling the surfaces. Sprinkle the tops of the muffins with the remaining 4 tablespoons very finely grated pecorino. Bake in the oven for 25–30 minutes or until well-risen and golden brown.
Remove from the oven and leave the muffins to cool in the tin for 5 minutes, then turn them out onto a wire rack. Dust the tops with a little extra smoked paprika, then leave to cool for about 30 minutes. Serve either slightly warm or completely cooled (see Cook’s Note).
Store any leftover muffins in an airtight container (with non-stick baking paper in-between each layer) at room temperature for 1–2 days. Alternatively, freeze any leftover muffins for up to a month, then defrost overnight at room temperature before serving.