I went to a friend’s house for morning tea recently and rather than bake a cake or cupcakes or cookies, she had made some absolutely delicious savoury muffins. I’m a savoury girl. Love a bit of cake but would go savoury by choice. So she gave me her recipe and today, as I had a couple of gals over with their bubs, I thought I’d put it to the test. You’ve gotta love a handwritten recipe from an old friend. I was missing some ingredients so I substituted with others and added a few extras in for good measure. They were a hit with biggies and liddlies alike and I’m currently baking a fresh batch for the freezer. Great finger food for bubs, toddlers and mums on the go.
2 cups self raising flour
1 cup milk
1 egg gently beaten
125 grams unsalted butter melted (½ block)
½ cup chopped ham (I used smoked sandwich ham)
¾ cup grated cheese (I used cheddar)
½ leek finely chopped (I used a small onion)
1 small red capsicum/red pepper (I didn’t have so did courgette instead)
¾ cup of grated courgette/zucchini) (In future I’d do capsicum & courgette)
½ cup chopped stuffed olives
¾ cup chopped parsley
2 tsp cinnamon
A good grating of fresh nutmeg
I didn’t add pinch of salt or pepper but you can. Olives add lovely saltiness.
Pre-heat oven to 180 degrees.
Lightly fry the grated courgette and onion in a knob of unsalted butter.
Fold the dry ingredients together.
Add the melted butter, milk and lightly beaten egg and gently mix. Don’t over mix.
My friend’s original muffin recipe
Bung a generous dollop in each muffin hole in a muffin tray or use paper cases if you like. Pop in the oven for 20-25 minutes until golden. I’m aware that some of my muffins look burnt! They actually weren’t but my phone camera doesn’t really pick up the subtleties!!!
Bob’s your aunty.