INTRODUCTION

I have many muffins recipes but most are sweet and when an overseas member asked me for a savoury muffin recipe, I analysed and noted that I only have one luncheon meat muffin which is savoury  (Recipe: Luncheon Meat Cheddar Cheese Muffin (午餐肉芝士小松饼）)

Since my house has a lot of leek and Chinese pork jerky aka bakwa because of Chinese New Year, I have therefore decided to issue a simple savoury muffin recipe using these two ingredients. It is surprisingly leek stands out in the recipe that provide a spring onion type of aroma and there is no need to explain the fragrance of bakwa which I think all readers will know . These two ingredients just blend very well in any dishes and hence in this muffin/

Personally, I find that this savoury muffin is much more aromatic than the luncheon meat muffin because of the bakwa. However, if you do not have bakwa at home, you can always used bacon or sausages instead.

For recipe of this size, it is unusual that I have to ration my muffins. I prepared 12 muffins and wanted to serve it as breakfasts for today and tomorrow. Obviously, my boy is asking for more and my wife have rejected as if he took another one, tomorrow breakfast will not be enough since his sister will be bringing the muffins to the school as snack. Well, for other sweet muffins, this is never the case. They usually rejected having one whole muffin and I have to cut it into smaller pieces during serving. I think they like savoury muffins better than sweet muffins. My girl bluntly described it as :” it tastes like a plate of bakwa fried rice”. Ha ha.

WHAT IS REQUIRED

Servings: 12 small cupcake size muffins

• 200 grams of self raising flour
• 150 grams of butter, melted
• 150 grams of chopped pork jerky or bakwa
• 50 grams or ml of fresh milk
• 4 eggs (please omit 2 eggs above)
• 40 grams of sugar
• Dashes of white pepper
• 1-2 stalks of leek, chopped
• Pinches of salt

STEPS OF PREPARATION

• Preheat the oven to 180 degree Celsius

• In a bowl, crack the eggs, add the butter and fresh milk, stir until well combined. Set aside.

• In another bowl, sift in the self raising flour, add the chopped leek, sugar, chopped bakwa, stir until well mixed and make a well in the centre. Gradually add the egg mixture and use a fork or spoon to mix it swiftly and lightly. Lumpy batter is acceptable and over mixed batter will result in chewy muffins.

• Transfer into the muffins cup until 80% full and bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes or until a skewer inserts into the centre comes out clean. Muffin is best eaten after resting overnight as it will become moister.

CONCLUSION

This is a very tasty and simple recipe. Once again, i have to reiterate that the whole family loves this muffin possibly it is a savoury muffin. If you have never try a savoury muffin, why not give it a try?

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