One of their hero products is a savoury muffin, and they are killer. Most days they sell out by noon. Come a weekend I am generally waking up around 11am so there is always apprehension on the journey to said bakery, will they or wont they? So far my strike rate has been 50/50. On the walk back to the car my shoulders slump while I contemplate what is next in line for bunch.
My motivation for attempting these is pride. My pride is stimulated by money. Said bakery sell their muffins for AU$6.50. While they are big and luscious, AU$6.50 is taking the mick a little. I could beat the traffic and make these myself.
Let us begin.
Step 1: Preface
I am not a cook, I am a hack so to speak. But my method when cooking is this, I always visualise what it is I am attempting to create. I try to break it down into all the elements that are required and how the flavours relate to one another. I also do this when I eat, using taste, touch and smell I subconsciously break a dish down. I did this with the muffins and had in my mind the essential ingredients to replicate them.
These are not an exact replica of XXXX bakery's muffins. I have added certain elements to meet my taste. I encourage you to close your eyes and imagine all the flavours, and add or subtract what you feel is necessary. Treat recipes as a guide, they are not an exact science. Look at the balance of components, look at oven temperature, other than that wing it, experiment. You can improvise while following most recipes.
After reading many recipes for savoury muffins and drawing from my experience with XXXX bakery's muffins I have decided that, for me, the requisite ingredients for 6 Killer Savoury Muffins are;
2 cups of plain flour
6 short rashers of bacon
2 beaten eggs
1 cup shredded gruyere cheese
1/2 cup split green olives
100 grams of full cream feta
2 tablespoons Italian herbs
1/2 diced red onion
1 teaspoon salt
1 tablespoon baking powder
1 six pack of beer - to be consumed during preparation and consumption of muffins
Step 2: Step 1
Also, to lubricate the experience choose a suitable beverage. Today I chose Tecate, an excellent Mexican beer. I first had this beer whist on a flight from Guadalajara to Mexico City when I was on a 3 month adventure from LA down to south america. Even today it takes me back to that experience.
Choose a clean chopping board. The one I used was clean, but has been affected by a dish washing experience after my house mate made pureed Bolognese sauce. Awkward.
Step 3: Step 2
At this stage open your beer and take your initial sip.
Step 4: Step 3
Chop the bacon into chunky little squares so it retains some texture when in the muffin. I also trimmed the fat from the bacon as it is unnecessary and I am overweight already.
Step 5: Step 4
I put mine in for an hour and they were like concrete when I tried to cut them. So maybe 20 minutes in the freezer is sufficient. Due to my impatience I ended up using an unfrozen one and cried more then when I watched Leo drown in Titanic.
At this stage you should be on beer number two.
Step 6: Step 5
Step 7: Step 6
If you don't have a sifter do not despair, I'm sure clumps of flour wont affect the end product. I only had the benefit of a sifter as my house mate had one in the draw. It turns out I broke it and had to tap the side to get the flour to sift through. You could probably use a colander and get similar results.
Skull beer to finish it off as flour mist will otherwise make it into the can causing your beer to coagulate.
Step 8: Step 7
Step 9: Step 8
Step 10: Step 9
I am on beer three in this picture.
Step 11: Step 10
I grated about a cup, but use your spidey sense to guess what is best for the muffin you are making.
Step 12: Step 11
As this is the first time I have made these I would look back and possibly add the fetta toward the end. As it is the softer of the non-dry ingredients it did get a little pulverised whilst mixing. Also, the mixture was a little stiff and to soften it I added about a cup of full cream milk.
Step 13: Step 12
Open Tecate number 4.
Step 14: Step 13
I wanted my muffins to have the same visual aspect as XXXX. Using baking paper I cut oversized squares out for the muffin tray. Pushing the paper into the tray I struggled to find consistency, but maybe that added to the "rustic" look.
Due to the stiffness of the mixture I slapped the tray on the bench before placing it in the oven to ensure the mix had settled in the moulds adequately.
Step 15: Step 14
I probably baked mine for 20 minuted totally. This will vary for all ovens. To test if they are ready stick a knife or skewer in to a muffin and if it come out clean it is done. I left mine in a little longer as I wanted them to be nice and golden on top.
Step 16: Step 15
Heat them up and serve them with a crisp salad, some tomato chutney and you'll win anyone over.
Bakery XXXX you have met your match.