I was very keen to have a go at this week’s ShortandTweet Challenge as one of the recipes was for these muffins. And that meant I could use our hens’ eggs in the recipe and the cider vinegar I had made earlier in the year. A bonus was the chance to incorporate some foraged salad garnish for the 52 Week Salad Challenge as well.
The recipe for the muffins was a doddle. Mix the dough the night before and keep in the fridge. Then take the dough out in the morning, allow it to warm up and cook away.
I was short of time (and hungry) so I abbreviated the process that Dan had written in the recipe. I took the dough out of the fridge and folded it. I then scaled and shaped the dough straight away into 9 muffins which I allowed to prove in a very low oven for a couple of hours.
Cooking the muffins in a frying pan was a first for me. It was a bit fiddly to do, so the first muffins were a little misshapen. Batch 2 and 3 went much better.
The colour of the muffins is striking. In Dan’s book the muffins are pearly white. Mine have this glorious saffron hue. I think this is due to the eggs from our free-ranging chickens. As you can see from the picture at the top, they have striking yellow yolks.
The muffins taste just great. They have a nice crisp exterior and a soft interior which is just ideal for soaking up egg. I’m looking forward to some toasted for breakfast tomorrow with some cranberry and orange jam I made the other day.
The chickweed salad came from some chickweed that we had picked 2 days ago. It was washed and keeps very well in the fridge. It’s a great foraged vegetable with a really good taste. To see what other stuff I have in the garden available to me see this earlier post on January pickings.
All-in-all a very satisfying lunch indeed.
Comments
7 responses to “Cider vinegar muffins, egg & salad”
I love the sound of these!
Hi Dara
One to add to that list of things to cook for children’s tea time or for a solo lunch to savour 🙂
Ooh, a chance to try out my bakestone :). We’re having company this weekend; was going to make bagels for them but these might be perfect.
Mr Heston B in his new show had a novel approach to poached eggs. I forget what it was though :-/
Thanks Misky and Mitch 🙂
Choclette, the trick with the poached eggs is to use the freshest possible as the white holds together. Then just slip into some simmering water for 3 minutes. If the eggs are much more then 3/4 days after lay then the white disperses more 🙂
Cor!
Your eggs are poached so perfectly – i can’t seem to manage poached eggs. Just eating my muffins now – they are delicious and so amazing when they puff up in the pan.
That cooks it!! I must must must make these muffins. They’re beautiful! 🙂