What the Americans call an English muffins used to be known here in England as, well, a muffin. Bit like calling poodles French poodles when in France, just confuses things. While the French continued with their exquisite patisserie the Americans developed a fabulous line in muffins that has crossed the world and landed here. Trouble is they are almost exclusively sweet. Good for those who love desserts not so much for people like me that loves bread and baked and all things savoury. With the aid of Australian Women's Weekly Book of Baking I am on a mission to redress the balance with these lovely salami and pesto muffins, chock full of Italian goodness, they are a pale and gentle green inside from the pesto. Gorgeous.
Salami & Pesto Muffins
Makes 12, quick and easy, about 20 minutes for the batter and the same for cooking.
300g self raising flour
200g thick sliced salami, roughly chopped
80ml pesto
3 eggs
80ml vegetable oil
125ml creme fraiche
60g Pecorino, finely grated
Preheat the oven to 200C/Gas 4.
Grease a 12 hole (80ml) muffin pan.
Sift the flour into a large bowl then stir in the salami, pesto, eggs, oil and creme fraiche. Resist the temptation to overmix! Spoon the mix into the muffin pan and sprinkle with the grated cheese.
Bake for about 20 minutes till gold topped. Stand the muffins in the pan for 5 minutes to cool slightly then pop them onto a wire rack to cool down to just warm.
The other local use of muffin term I know is aimed at those wearing their jeans low slung and too tight causing a sort of ruffle of fat to hang over their belt. Then you have a muffin top.!
3 comments:
They look fab Bron! I love salami!
Me too Anna - could happily eat it every day. And many days I do!
How interesting!
I'll have to try it.
Clearly a dry Italian white wine will pair nicely with this.
Cheers!
Nannette Eaton
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