For our playdate today we decided to meet at a local playground for lunch so I decided the girls and I would cook something to take to share for lunch rather than having Bear and Bee help me cook dinner tonight. With Bear's love of muffins and Bee's interest in anything that remotely resembles bread we decided on this recipe for savoury muffins from over at Roar Sweetly's blog. I know we are on a bit of a bread theme at the moment but if the girls will eat it I'm sticking to it!
I decided to change the recipe slightly to suit our family's tastes. Rather than 1 cup of cooked bacon (which would have been way too salty for Bee) I increased the vegies to 1 and 3/4 cups and used 1/4 cup of chopped ham. Also the original recipe called for the muffins to be baked for 20 minutes however I found this wasn't long enough.
Not only did these Savoury Muffins taste great for lunch, hubby and I enjoyed them for dinner as a side to our slow cooker Beef and bean stew. I love comfort food!
Original recipe from Roar Sweetly
1 1/2 cups self raising flour
2 cups grated cheese
1/4 cup finely chopped ham
1 3/4 cups of vegetables (We used peeled and grated zucchini, grated carrot and a small tin of corn kernels)
3/4 cup milk
1. Preheat oven to 200 degrees Celsius.
2. Grease a 12 hole regular muffin tray. I used a cooking spray to make the job easier. It's best not to line the tray with paper cases as they tend to stick to savoury muffins.
|Measuring in the flour|
|Adding the cheese|
|In goes the ham|
|Plus the vegies|
|Cracking eggs is something I get Bee and Bear to practise as much as possible|
|Combining the milk and egg|
4. In a measuring jug or small bowl, mix together the milk and egg.
5. Add the milk mix to the flour mixture and gently combine. Try not to over mix the muffin batter or the muffins will turn out tough and chewy.
6. Spoon the mixture evenly into each hole of the muffin tray.
7. Bake for 25 to 30 minutes or until golden brown and the muffins spring back when pressed lightly in the centre.