Wednesday, 15 May 2013

Savoury Muffins

These muffins are super easy, very yummy and economical to make.  Also a great way to use up vegetables, both raw or cooked (dice up left over roast veges).  There is no butter or oil in this recipe - the cheese brings the richness.

Makes 10 -12  muffins

3 cups plain flour
6 teaspoons baking powder
3 pinches salt
3 pinches black pepper
2 cups grated tasty cheese (go for a mature cheese)
4 cups mixed roasted vegetables, with feta. spinach, mushrooms, or or frozen corn etc.
3 free-range eggs
1 1/2 cups  full fat milk
3/4 cups relish or chutney
Poppy seeds or sesame seeds for top

Ready to go into the oven
Pre-heat oven on fan bake 190°C. 
In a large mixing bowl sift flour and baking powder. Add salt, pepper and grated cheese mix through. Add chopped veges, feta, spinach and whatever else you want to put in the dry mixture.
Add eggs and milk then mix with a large spoon to combine, making sure all the flour at the bottom of the bowl is incorporated.
Set aside for five minutes as you grease your muffin tin.
Pile the mixture into the muffin tin, making sure there is an even amount in each space.
Top each with a generous teaspoon of your favourite relish or chutney and sprinkle with sesame seeds or poppy seeds.
Place muffin tray in the centre of your pre-heated oven and bake for 25 minutes or until a skewer comes out clean.
Leave in the tin for a few minutes before turning out and devour with lashings of butter.

Savvy Tips

The chutney or relish on top of the muffins is important.  If you don't have any use pesto or tomato sauce.

When making these muffins prepare the dry and wet mixes the night before. Just combine the next day when you are ready to make them.

Try adding chopped up parsley or thyme to the mix for added flavour.

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