Tuesday, 23 April 2013

a quick recipe...

savoury muffins....

4 Eggs
1/2 cup canola oil
1 1/2 cups milk
2/3 cup grated tasty cheese
75g feta roughly chopped into 1/2 cm chunks
4 cups self-raising flour
1 red onion - finely diced
(cooked to eliminate strong onion flavour)
2 tomatoes - diced
1 red capsicum (or prefered colour) - diced
1/2 tsp chicken stock powder 

1 cup finely chopped spinach (if you don't have this try a mixture of homegrown spinach, basil, and parsley)
1/2 tsp each of salt and pepper
1 tsp cumin seeds 
1/4 tsp smoked paprika
Heat the oven to 180 degrees.

Either butter large texas muffin trays, or line them with squares of baking paper*

Whisk together all the wet ingredients until combined.

Sift the flour into the mixture and add the tasy cheese, onion, tomatoes, spinach and salt and pepper (to taste) and fold gently into the wet ingredients.

Spoon mixture into the muffin trays and bake for approx 20-25 minutes until cooked.

*I like to line my muffin tins with baking paper - there is a lot less mess to clean up and they look really stylish wrapped in the baking paper, especially if you tie some twine around the baking paper cases in a bow once they are out of the oven and cooled.

This week my husband asked me...or maybe I offered to make muffins? for 2 days training that he was helping run for work instead of him buying them from the supermarket.  I instantly hit google up for some recipe ideas on savoury muffins, as I didn't have a favourite one in any of my books, now I have found a good recipe.  The original recipe can be found here, but I have adapted it to suit our taste buds.  When it comes to savoury muffins my husband loves cumin seeds in them, fresh herbs, and lots of salt flavour, so I've added a few extra spices and herbs in to the original recipe.
It also makes 12-15 decent size muffins just using the standard muffin tin size and they rise up nice and high.  
This is a keeper for me anyhow...try it out and see what you think?

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