Kittfens… muffkins…. you guessed it, this post is about muffins and kittens. No, really…
I popped over to my friend Fran’s today… it had nothing to do with the fact she is fostering four 4 week old kittens from Cattersea.
I’m not a huge cat lover but I fell in love with these little bundles of fluff immediately.
Aside from the kitten cuddling, we got together to have a catch up and whip up a batch of savoury muffins. We loosely followed the base recipe for the savoury muffins featured on The Times magazine website, but added our own extras.
Cheddar, Bacon, Tomato, and Spring Onion Muffins
80g melted butter
2 tbsp plain yoghurt
275g self-raising flour
12 cherry tomatoes
3 or 4 rashers of smoked bacon (or cubed pancetta would be ideal) grilled/fried and chopped up until little pieces
A couple of spring onions, chopped
250g extra mature cheddar, grated
The (very few) steps are uber easy…
Beat together the eggs, butter, milk and yoghurt. Get your bacon on the go.
Sieve in the flour and stir until just combined. Fold in the spring onions, cheddar and bacon bits. Sprinkle in yer’ herbs.
Line a muffin tin with paper cases and fill with mixture. We half filled ours, added a tomato, then topped them up, to make sure they each had a squishy tomato hit.
Fight the urge to shout ‘THE MUFFIN MAN?!’
Sprinkle a little extra cheddar on top if you like them extra cheesy.
Bake at 190C/Gas 5 for 25-30 minutes until golden.
Serve hot from the oven if you can – I reckon they would be good for lazy a weekend lunch with a bowl of Heinz tomato soup for dipping.
And one last cute kitten photo for good measure…
Fran and Holly are fostering a mother and her four kittens through The Cat Fostering scheme at Battersea Cats and Dogs Home. For more information on fostering, click here.