Slightly sweet and kind-of-savoury Brioche Muffins
For a buttery bite with some savoury flavours, these mini muffins are perfect for a using up leftovers or popping in a picnic. Chilli & Olive, Cheese & Chive, and Cheese, Onion and Sweetcorn all work perfectly.
First, defrost your dough (either overnight in the fridge, or for 3-4 hours on the worktop), leaving your dough in the wrapper. Then unwrap your doughballs and mould them together before flattening to around 3cm thickness. Sprinkle your chosen additions on top, then fold over repeatedly, incorporating them into the dough evenly. Tear into 8-10 equal pieces, then roll into balls and drop into muffin cases or a greased/lined muffin tin. Leave to rise for approx. 1-2 hours until risen and puffy. Glaze with beaten egg (or milk) and bake in a pre-heated at 160 degrees in a Fan Oven (Electric 180 degrees) for 12-15 mins until golden brown. Leave to cool slightly, then enjoy either warm, or store in an airtight container and use within a few days.