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Saturday, June 20, 2015

A COOKING POST

 
It's ages since I posted about cooking.
In fact I'm struggling to find topics to post about these days at all
but this week I have tried a new recipe with some success so here it is.
 
I like the idea of a savoury muffin and as we had an early start to Sally's place on Saturday I thought they would be an ideal breakfast-in-the-car-as-you-go-along idea.
In the past I've tasted some of these and not been too impressed but I liked the sound of these ingredients so I gave them a go.
Hot out of the oven they weren't so impressive and they stuck to the muffin paper cases leaving half the muffin behind!
Not  good !
But next morning the cases peeled off quite easily.....
 ( you could peel them all off before offering them around, saves a bit of mess and looking for somewhere to put the discarded paper )
and like many savoury things the flavour had developed more and they were just the thing trundling along the highway in the Ute ( work to be done at Sally's place ) with my travel cup of tea in the other hand !!

 
  
Savoury Mighty Muffins
 

 
Ingredients
  • 1 1/2 cups self-raising flour
  • 2 cups grated tasty cheese
  • 2 or 3 bacon rashes, chopped quite small
  • 1 zucchini, grated
  • I small onion finely chopped
  • 125g tin of corn kernels
  • 3/4 cup milk
  • 1 egg
  • 1/4 cup fruit chutney
Method
* Preheat oven to 200°C. Grease a 6 x 3/4-cup capacity Texas muffin pan. Line bases of holes with baking paper.
     * Sift flour into a large bowl. Add cheese, bacon, zucchini, onion and corn. ( Maybe next time I might cook the bacon and onion a bit first to bring out more flavour ?) Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. ( Mixture will be very thick and stiff – a dash more milk might be necessary )
            Spoon into muffin holes.
     * Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature.
                               recipe and photo from www.taste.com.au
 
Cheers.
 
 


14 comments:

  1. Love savoury muffins ~ and I like the sound of adding the fruit chutney for a touch of sweetness. Yum!

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    1. Quick and easy recipe Carol. Good for school lunch !!

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  2. I love a good food post! Thanks for posting these. I will definitely give them a try. They sound and look delicious.

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    1. They passed the test here Pammy Sue.

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  3. Love the idea of savoury muffins . I might even be able to squeeze breakfast in on my way to work if I make these!

    I know all about your bloggers lament. You'll notice I havent posted for a month !

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  4. They are very good on the go Shay.
    As for blogging, I'm worried I'm becoming very repetitive but a lot of the blogs I used to follow seem to have run out of steam too.

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  5. Love savoury muffins. The addition of chutney sounds yummy.

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    1. The good thing is you can try all sorts of chutneys and relishes too Lorrie.

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  6. They look delicious! I'm going to have to make some; perhaps this coming weekend. Thanks for sharing and whetting my appetite, Helsie! :)

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    1. Think I might give them another go too and experiment with a different relish this time. Bang goes the diet...... Again !

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  7. Yum!!! They sound delicious ☺and I'm definitely going to give them a try. Thank you for sharing.

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  8. Lovely. And very timely. I am going to get some bacon tomorrow and try them!

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