I am a huge fan of savoury muffins. They are easy to make and make a great side dish at a family BBQ or a summer picnic. Feel free to get creative with the flavours and spices you add!
|375 g||(3 cups) all-purpose flour|
|1 tsp||fine kosher salt|
|1 tsp||freshly cracked black pepper|
|1 tbsp||baking powder|
|1/4 tsp||baking soda|
|1 tbsp||granulated sugar|
|1 Pkg||Maple Leaf Canadian CraftTM Montreal Steak Spice Capicollo, chopped into small pieces|
|100 g||pimento olives, sliced (feel free to use shredded cheese instead)|
|188 ml||(3/4 cup) milk|
|188 ml||(3/4 cup) full-fat sour cream|
|115 g||(1/2 cup or 1 stick) unsalted butter, melted|
Preheat the oven to 375ºF. Line two muffin pans with 12 parchment liners (or regular muffin papers sprayed lightly with oil baking spray). Set aside.
In a large bowl, whisk together the flour, salt, pepper, baking powder, baking soda, and granulated sugar. When the dry ingredients are well mixed, stir in the Maple Leaf Canadian Craft Montreal Steak Spice Capicollo and the olives (or cheese).
Meanwhile in a separate bowl, whisk together the eggs, milk, and sour cream until smooth. Pour this mixture into the bowl with the dry ingredients, along with the melted butter. Stir with a wooden spoon to combine (about 20–25 stirs—don't overmix!).
Divide the muffin batter between the prepared pans. Bake in the preheated oven on the middle rack for 20–25 minutes or until a skewer inserted into the middle of a muffin comes out clean.
If you aren't a fan of green olives, feel free to use black olives or chopped kalamatas instead. Or better yet, you can add shredded cheese, diced red pepper.
For a very meaty muffin, you can add 2 packages of capicollo.
These muffins are best eaten the day they are made and make an excellent accompaniment at a BBQ or picnic.
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