Making savory muffins is one of the easiest fancy, light accompaniments you could prepare. The batter can even be prepared in advance. This time around, I flavored the muffins with mild stilton cheese, dried mango and fresh ginger.
I prepared a full platter of mini muffins and served them with a salad of mixed greens and another platter of rolled smoked salmon (cold sliced meat would work fine as well), crème fraîche and slices of lemons. The weather is getting warmer, so a light lunch along with sweet treats and fresh cold drinks was really satisfying.
1. Info for Mango Stilton Cheese Muffins
- Cook Time: 25 mins
- Total Time: 55 mins
- Servings: 36
- Calories: 110kcal
2. Ingredients for Mango Stilton Cheese Muffins
- 1 egg, at room temperature
- 2 teaspoons granulated sugar
- 1 cup dried mango, thinly sliced
- 6 ounces mild white stilton cheese, cubed
- 1 tablespoon freshly grated ginger
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup whole milk, at room temperature
- 2 tablespoons crème fraîche (or sour cream)
- 4 tablespoons unsalted butter, softened to room temperature
- ¼ cup flat-leaf parsley, chopped
- 1 tablespoon garlic chives, freshly snipped
- 2 tablespoons dried fried shallots (store-bought)
3. Directions:
- Preheat the oven to 400°F.
- In a mixing bowl, beat the egg with the sugar for about 4-5 minutes.
- In another bowl, combine the flour, salt and baking powder. Sift all the dry ingredients.
- Add the dry ingredients to the egg mixture. Mix well. Add milk, crème fraîche and butter. Add the grated ginger, stilton cheese, dried mango, fried shallots, 3 tablespoons parsley and chives.
- Place a mini cupcake liner in each mold. Pour in the cake batter.
- Bake for 5 minutes at 400°F; lower the temperature to 375°F and bake for another 25-30 minutes. A toothpick inserted into a muffin should come out clean.
- Remove from the oven and allow to cool for about 10 minutes.
- Garnish with more sliced dried mango if you like and decorate with parsley and chives.
- Bon appétit!
