Muffins with Feta Cheese and Onion

Brought some feta from Greece and I wanted to bake some breakfast muffins with it. As lately I love adding onion almost to everything I looked for a recipe that combined feta with onions :) This is a very simple recipe as you simply mix the ingredients and put them in the oven. The less you work the mixture the better! Loved it! I think I will add some more salt in the muffin mixture and caramelise the onions next time while experimenting with some more spices and herbs!

For the muffin mixture

• 275 g plain flour


• 1 tablespoon baking powder


• 1 teaspoon salt


• 1 egg


• 225 ml milk

For the cheese mixture

• 1 tablespoon butter


• 1 medium onion, finely chopped


• 100 g feta cheese, chopped into small cubes


• 1/2 tablespoon thyme


• fresh ground black pepper


• For eggwash


• 1 egg, lightly beaten

Directions:

You will need a 12 hole mini-muffin tin.
Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
Pre-heat the oven to gas mark 6/400F/200°C.
Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
In another bowl beat the egg, then add in the milk and give it a good whisk again.
Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
Arrange the muffin cases into the muffin tins them spoon the mixture into them.
You may even spoon the mixture straight into the tins but they will have to be well-greased.
Beat the second egg and brush the muffin tops with it.
Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
Remove the muffins from the tins and serve immediately.

http://www.food.com/recipe/savoury-muffins-with-feta-cheese-onion-and-rosemary-223382

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Black Bottom Cupcakes

Cinnamon rolls almost gone after just a day thus I had to bake something else as well. didn't have as much time so I thought of baking the simplest cake - cupcakes. As I wanted to try a new one even though my time was limited I went straight to Hummingbird recipes. They never fail me! Here is another delicious recipe for lovers of rich chocolate and cheesecakes...

For the chocolate sponge base

1. 190g plain flour


2. 120g caster sugar


3. 40g cocoa powder, plus extra to decorate


4. ½ tsp bicarbonate of soda


5. 40 ml sunflower oil


6. 1½ tsps white vinegar


7. ½ tsp vanilla extract

For the cheesecake filling

1. 140g cream cheese


2. 60g caster sugar


3. 1 egg


4. ½ tsp vanilla extract


5. A pinch of salt


6. 100g milk chocolate chips

For the cream cheese frosting300g icing sugar, sifted

1. 300g icing sugar


2. 50g unsalted butter, at room temperature


3. 125g cream cheese, cold

Method

1. 1. Preheat the oven to 170°C (325°F) Gas 3. For the chocolate sponge base put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.


2. 2. Put the oil, vinegar, vanilla extract and 125 ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).


3. 3. Line a 12 hole cupcake tray with paper cases. Spoon the mixture into the paper cases until two-thirds full and set aside.


4. 4. For the cheesecake filling beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.


5. 5. Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.


6. 6. Scoop about 1 tbsp of the cheesecake filling on top of the cupcake mixture and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don’t overcook as the cheesecake will become very dry and crumbly.


7. 7. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.


8. 8. For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.


9. 9. When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

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Cinnamon Rolls

And the new academic year has officially started! Cinnamon rolls have become a bit of a tradition here in the University of Warwick residences. My night boredom had always resulted in baking. But when you get the urge to start baking at around 9 in the evening it is normal to have the finished good around midnight. And as there is no point in baking without sharing it with others late night taster sessions at my flat had become a tradition! Cinnamon rolls seemed to have been the hit! After requests I am finally signalling the official start of the 2012-2013 Academic Year :)

I tried a new recipe. Not my favourite I would say. I think next time I will have to try another one with a more flavoured dough. But here it is:

Ingredients

Makes: 16 cinnamon rolls

• 4 tablespoons warm water


• 50g butter, melted


• 50g instant vanilla dessert, such as Angel Delight


• 250ml warm milk


• 1 egg, room temperature


• 1 tablespoon caster sugar


• 1/2 teaspoon salt


• 550g bread flour


• 1 (7g) sachet dried active baking yeast

• 50g butter, softened


• 150g dark brown soft sugar


• 4 teaspoons ground cinnamon


• 75g chopped pecans

• 115g cream cheese, softened


• 50g butter, softened


• 120g icing sugar sugar


• 1/2 teaspoon vanilla extract


• 1 1/2 teaspoons milk

Preparation method

Prep: 2 hours | Cook: 20 mins

1.

In the pan of your bread machine, combine water, melted butter, vanilla dessert mix, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.

2.

When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 40x25cm rectangle. Spread with softened butter. In a small bowl, stir together dark brown soft sugar, cinnamon and pecans. Sprinkle dark brown soft sugar mixture over dough.

3.

Roll up dough, beginning with long side. Slice into 16 slices and place in 20x30cm buttered tin. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 180 C / Gas 4.

4.

Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, icing sugar, vanilla and milk. Remove rolls from oven and top with frosting.

http://allrecipes.co.uk/recipe/18929/cinnamon-rolls-with-cream-cheese-icing.aspx

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