Doing my weekly shop this morning at the local supermarket, I noticed a packet of Muffin Mix on special, one of those ‘base’ mixes that you can add what you want to make the muffins to your desired taste.
Cool, thinks me, I’ve been wanting to whip up some savoury muffins for the last week since buying a brand spanking-new muffin tray.
I bought some sundried tomatoes, and some olives and bacon and some shallots to add to the muffin mixture. After an egg, some water and 1/2 hour or so in the oven…
…they taste like sugared fucken cakes. :smack:
Lesson learned today that ‘muffin’ in Aussie supermarket parlance means confectionary.
Explain “muffin” to me in Aussie parlance. Muffins in the US are generally sweet and contain fruit or nuts or candy/chocolate. I’ve never heard of sun dried tomato /bacon/olive/shallot muffins (though it does sound intriguing)
Yep. That’s a muffin alright. And generally here they are sweet too, based on chocolate or fruit stuffy stuff.
But having made my own ‘savoury’ ones before, and knowing that they are available commercially too, I assumed (wrongly) that the packet mix would be sans sweetener to accomodate all sorts of muffins.
Hence the :smack:
If you’re going to all the trouble of putting shallots and olives and whatnot in them, it doesn’t seem too much harder just to make them from scratch. (Sometimes I think I’m the only person left alive who bakes without using mixes . . . . ) But I suppose you’ve learned your lesson; the idea sounds quite delicious, and I’m sure the next batch will be successful.
You have just brought back memories. There was a place in Atlanta when I lived there in the late 80’s called “The Puffin’ Muffin”. One of their muffins was cornbread, baked with a filling of collard greens and ham. Heavenly!
