Jan 152012
 

Cider vinegar muffins, with poached eggs and chickweed salad
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.

Cider vinegar muffin, crumb shot

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.

Cider vinegar muffins close up

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.

 

 Posted by at 15:10

  7 Responses to “Cider vinegar muffins, egg & salad”

  1. I love the sound of these!

  2. 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 :-/

  3. 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 :)

  4. Cor!

  5. 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.

  6. That cooks it!! I must must must make these muffins. They’re beautiful! :)

Please let me know what you think, thanks :)

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