Red Capsicum and Cheese Muffin Recipe
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-1 large red bell pepper/capsicum -375g/3 cups self raising flour -150g/1 cup sharp cheese (I used chedder) -2 eggs -250ml/1 cup milk -125g butter (i just cut a 250g block in half), melted -salt, to taste (depends on how salty your cheese is)
How to make Red Capsicum and Cheese Muffin
Decided I was sick of my apple muffins one day, so I flipped through a few books to decide what to try. Savoury muffins? I hadn't tried those before! I had red capsicum and cheese in the fridge, so I made this.
(Adapted from Le Gordon Bleu Home Collections -Muffins)
Pop the capsicum until the grill and roast until its black all over. Remove, and put into a plastic bag. Tie up plastic bag, and put aside.
Chop cheese up. I chop mine pretty roughly, you could grate it I suppose.
Whisk milk, eggs and butter together. Make sure milk is at room temp, or the melted butter will solidify again (which is what mine did).
Remove capsicum from plastic bag, and remove the skin and seeds. Chop into small biteable bits.
Sift flour into a bowl, chuck in the capsicum and cheese, mix it a bit, and make a well in the center.
Pour the liquid into the well, and mix. Mix until just combined, or the muffin will come out rock hard. At this point, the mixture should be lumpy and not very liquid-y.
Preheat oven to 210C (190C for fan forced ovens).
Spray 12-hole standard muffin tray with oil, and spoon mixture in.
Bake for 20 minutes, but check at 10 minutes to see if a skewer/toothpick/whatever comes out clean.