Tuesday, 26 March 2019

Savoury Muffins

Yay I am back.  

It has been a while since I posted anything new around here.

We have been through many changes around the house let alone the kitchen.  The kid is no longer a kid, he's now 22 (shock horror), the other half has moved work locations, (same job new site) and my Mum and her dog Rodger have moved from Melbourne and are living with us while she builds a place of her own.

As you can tell it have been a bit manic around here.

Ali my wonderful hairdresser and I were having a great chat last week about my lack of providing wonderful treats and the blog being a bit quiet,  this is the promised recipe for Ali.

With the long hot summer and crops failing we decided that everyone needs to start eating seasonal food that is affordable and healthy.  Basically we solved the worlds problems (as usual).

I was given some Wholemeal Self Raising Flour to trial, this is the resulting recipe.

275gm Wholemeal Self Raising flour
1 teaspoon Baking powder
1 teaspoon Salt
100 gm Grated tasty cheese
50 gm semi dried tomatoes, chopped
1 small handful of parsley, chopped
50 gm olives, sliced
50 gm butter, melted
250 ml milk
1 egg

Pre heat oven to 200 C.

Chop the semi dried tomatoes and slice the olives.  I patted the olives dry just keep the mix from getting sloppy.

In a bowl place your flour, baking powder, salt, cheese, parsley, tomatoes and olives.

Toss everything in the flour to coat, This helps to stop everything sinking to the bottom.

In a jug, melt the butter, add the milk and egg and beat together.

With a spoon fold the wet ingredients into the dry and mix until just combined.

Using an ice cream scoop, this gives you even distribution of batter, scoop into prepared cupcake pans.

Top with a little grated cheese and bake for 20 to 25 minutes, remove and cool.

Serve with soup or on their own for breakfast or lunch.  Heat in a microwave and butter for maximum enjoyment!

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