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.