Cheddar Pimiento Harissa muffins

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I am always looking for savory options for breakfast. So when I made Harissa, I decided to make these muffins and use Harissa for flavoring. I had seen a similar recipe in a Food magazine, added my twist to it.

I also make savory breakfast waffles  which are also a great savory breakfast option.

I like this recipe since you can have all the wet ingredients mixed and in a container in the fridge and dry ingredients mixed as well. In the morning you just mix them together and you have yummy muffins for breakfast in 20 mins. You can also serve them as appetizers with some spread.

I also make these with some bacon bits and those taste yummy as well.

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Ingredients:

Dry ingredients

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2 1/2 cup flour

1 1/2 tbsp smoked paprika

1 tbsp salt

1 tbsp baking powder

1 tsp baking soda

1 tsp fresh ground black pepper

Wet ingredients

1 1/2 cup buttermilk

2 eggs

4 tbsp melted butter

1 tsp chopped jalapeno

1 tsp Harissa Paste

1/4 cup chopped chives

1/2 cup finely chopped onion

3 tbsp chopped cilantro

3 oz chopped pimiento

1 tbsp worcestershire sauce

1 1/2 shredded cheddar cheese

 

Method:

Heat the oven to 375F

Line your muffin pan with liners.

Mix all the dry ingredients well and keep aside. You can adjust the spices in it as per your taste.

Beat the two eggs, add buttermilk, butter and mix again. Now add the harissa and mix.

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Add chopped vegetables and herbs. Add the shredded cheese and mix well.

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Add the dry mixture to the wet mixture 1 tbsp at a time. Immediately add to lined muffin pans

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It is important that you don’t wait after the wet and dry ingredients are combined. The baking soda and buttermilk get to work right away and if you dont make it right away, the muffins may not rise.

Bake for 18-20 mins in a 375 F oven.

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I also make savory breakfast waffles  which are also a great savory breakfast option.

 

 

 

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One response »

  1. Pingback: Grilled Harissa shrimps | The Saffron Touch

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