Sunday Nostagia Breakfasts - Puffs & Muffs!

Hey from EL The Cook!

Sunday Breakfasts are a thing of pleasure! The sheer feeling of a relaxing day at home with family, prompts us to make something gorgeous!

We used to enter our Grandmas house years ago, with the comforting whiffs of rich chocolate and creamy cheese, invoking a true sense of a Sunday Breakfast!

Today, we begin our Sunday with this nostalgic combo of Puffs and Muffs!

Mouthwatering cheesy puff pastry and rich chocolate chip & walnut muffins are the perfect combination of sweet and savory breakfast. Quick to make and easy to eat, puffs and muffs are a great choice!

Here's what you'll need to make this wonderful breakfast..

For the Puffs:

INGREDIENTS: ( Makes 6 puffs)

Cooking Time : 25 minutes ( 5 minutes prep + 20 minutes oven convection)

• 6 puff- pastry sheet squares
• 50 gms mozzerella cheese
• 10 cherry tomatoes, sliced in half
• 5-6 bacon rashers
• 10 gms sun-dried tomatoes
• 1 sprig of fresh basil leaves

KITCHEN EQUIPMENT:

• A silicone 6 cup muffin baking tray
• Standard cup measures
• Cheese Grater
• Standard or fan forced oven
• Rolling pin

METHOD:

1. Preheat oven to 425°F.
2. On a clean kitchen work surface, sprinkle some plain flour.
3. Lay the puff pastry squares and roll them lightly with a rolling pin.
4. Now, gently line the molds of a silicone muffin tray,with the pastry, making sure the ends of the pastry face outwards.
5. Fill pastry with mozzarella cheese and bake for 20 minutes.
6. While the puffs are baking, fry your bacon rashers, till crisp and crunchy.
7. Remove the pastries from the oven and top with bacon, fresh cherry tomatoes, sun-dried tomatoes and basil! 

For the Muffs:

INGREDIENTS: ( Makes 6 muffins)

Cooking Time : 30 minutes ( 10 minutes prep + 20 minutes oven convection)

• 1 cup all-purpose flour
• 1/2 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 cup salted butter, melted and cooled
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup milk (whole is preferred)
• 1/2 tbsp vanilla
• ½ cup small chocolate chips
• ½ cup chopped walnuts

KITCHEN EQUIPMENT:

• A silicone 6 cup muffin baking tray
• Standard cup measures
• 2 bowls
• Spatula
• Standard or fan forced oven

METHOD:

1. Preheat oven to 425°F.
2. In a large bowl, toss together the flour, baking powder, baking soda, salt, chocolate chips and walnuts.(Keep some spare chocolate chips and walnuts for the topping,later!). Set aside.
3. In a medium bowl, whisk together the melted butter, sugar, egg, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until combined.
4. Divide the batter into the 6 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.
5. Top with extra chocolate chips and chopped walnuts.

A double treat, on a relaxing Sunday, Puffs and Muffs remind us of a day at our grandma's house, which fills the home with warm smells of cheese and chocolate!

Try out this recipe this weekend for a sense of Sunday nostalgia!