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Cheesy Muffins/Buns with Soup
August 23, 2005
I used this cheesy bread recipe on sunday night with a few modifications to make some cheese buns to serve with soup.
My modifications:
Use 3/4 of the recipe
Instead of a loaf tin, divide mixture into four rolls and bake at 200 degrees for 25 mins.
Next time I might use the full mix and make 6, baked in a large (6 hole) muffin tin. The muffin tin would be better I think cos the mixture is quite sticky and difficult to shape into rolls.
I also may vary the ingredients in future, but it's a great base recipe to have with soup (in this case tinned minestrone).. It's not the kind of thing I'd eat on it's own though, I'm not really a savoury muffin kinda girl.
Update: I have just made these using the full recipe and adding some finely diced mushrooms, cherry tomatoes, and celery, omitting the spring onion and adding a few shakes of dried mixed herbs. I baked for 25 minutes at 200 degrees, using a 6 hole muffin tin. These were quite superb and were good enough to eat on their own, fresh from the oven.
Posted by lee_taylor at August 23, 2005 10:11 AM