Savoury Muffins

 A morning tea Treat 
Savoury Muffins

 We are having a Garage Sale today

I’m not really good on the selling bit, so I am in the kitchen
Now…I’m good at that
The family needs to be fed.
Some Savoury Muffins seemed to fit the bill
Because of few food issues in the house… these are dairy free
BUT I just had to have a dob of butter on them to consume
Nothing really replaces it, I'm afraid, Dairy Issues or not

So you need
For the Batter
1 ½ cups  Self Raising Flour
4 eggs
½ cup (125ml) water
¼ cup (60ml) oil of your choice, I used Rice Bran
I tbs chopped basil
Salt and Pepper to taste

Plus
I tablespoon oil
I red onion peeled and chopped
3 rashers bacon chopped
Preheat your oven to 200°C (180°C fan forced)
Grease or line a 12 cup muffin tray

Chop Bacon and Onion and
Season with a little Sea Salt and Freshly Ground Black Pepper
Sauté till soft in oil

Place in a sieve to drain off any excess oil

 In a large bowl combine flour, water, oil and eggs,
Mix well until all ingredients are well combined

Fold in Savoury filling into the batter.
Spoon the mixture into muffin tray

and set to bake for 20-25 minutes.
Check after 20 minutes
Mine took 25
Then
Rest for 5 minutes in tray and cool on a wire rack,
Serve warm

Went down a real treat

Back on feeding the Crew. Those boys love a bit of sweet, so got the Grandson Baker back on the case. In the fruit bowl Bananas almost on the turn
Perfect for Banana Muffins
Always looking for something different, I had found this recipe on the Epicurious Website
Not only Bananas but also Coconut
Perfect

The recipe gave 10 normal sized muffins, some for the crew and a couple for Joe and me 
Excellent

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
113 gms unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 190C
Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl.
Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut 
in a large bowl until combined well,
then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
Bake until muffins are puffed and golden, about 18 minutes.

Transfer muffins to a rack and cool slightly.
Devour

Aren't Muffins Fun - Two Ways - Using Honey

Through some the websites that email me every morning I have found two new recipes for Muffins

Both of them use Honey, both quite different, first one has the addition of Banana
BUT what they both have in common...How easy they are to make!
Virtually throw everything in together
A little bit more finesse than that of course
However So So Simple
AND this first recipe No sugar, no dairy...if that suits 

Also, all my Muffins freeze well, 
Pop them on a tray and freeze, then place in a plastic bag
Then just defrost on auto defrost, in the microwave
Take them out, before they get too hot

So to make the Honey Banana Muffins...recipe courtesy of Dinner with Julie blog
I baked them in my fan oven and the muffins were ready in 15 minutes
So I suggest that you check with a skewer or toothpick, around that time
Oh and I added some lemon zest, you never go wrong with that

3 very ripe bananas
1/3 cup honey (creamed or liquid is fine)
1/4 cup canola oil
1 large egg
1 tsp. vanilla
Zest of a medium lemon
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Preheat the oven to 185C Fan Oven

In a large bowl, mash the bananas with the honey, oil, egg and vanilla and lemon zest

 Add the flour, baking soda and salt.

Divide the batter among 10-12 paper-lined muffin cups, filling them almost full, 
(Actually I only had 9)
and bake for 15- 20 minutes, or until golden and springy to the touch.
So Round Two
From The Taste Of Home Website 2007 Page 33
Titled quite Appropriately for me...as Grandma's Honey Muffins

Ingredients
2 cups all-purpose flour        
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey

Preheat oven to 190C Fan Bake. 
In a large bowl, combine flour, sugar, baking powder and salt. 

In a small bowl, combine egg, milk, butter and honey. 
Stir into dry ingredients just until moistened. 

Fill greased or paper-lined muffin cups three-fourths full. 

Bake 15-18 minutes or until a toothpick inserted in center comes out clean. 
Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Freeze option: Freeze cooled muffins in resealable plastic freezer bags. 
To use, thaw at room temperature or, if desired, 
microwave each muffin on high for 20-30 seconds or until heated through. 
Yield: 10

Thumbs up from the Grandchildren

White Chocolate, Craisin and Lemon Muffins - Perfect for The Lunch Box

I had some Buttermilk in the fridge.
I had bought it for another recipe, 
It was part of the delicious dressing for The Indonesian Chicken Salad
A wonderful  dish click here
I only used a small amount and there it was sitting in the fridge, doing nothing
There has to be something interesting
I subscribe to the Good to Know Website and I found this recipe
It called for blueberries, I replaced them with Craisins
This proved to be very popular with the kids and the whole dozen went in one sitting

150g caster sugar    
250g self-raising flour
1tsp baking powder
100g butter, melted
1 medium egg, beaten
284 ml buttermilk
1tsp vanilla
 Zest and juice 1 lemon
 200g white chocolate, chopped
 180g Craisins

Heat the oven to 180C fan
Line a 12-hole muffin tin with paper cases.

Mix together the caster sugar, flour and baking powder, 
then pour in the butter, egg, buttermilk, vanilla and lemon zest and juice. 
Mix well, then fold in the chocolate and the Craisins

Spoon the mixture into the prepared muffin tin

Bake for around 20-25 mins,
until golden and springy.

Beautiful Spinach, Corn and Feta Muffins - The Joys of Frozen Food

This morning I wanted to make some tasty muffins to take over to a friend
Of course I didn’t want to go out and buy anything, so I made do with what I had in the pantry, freezer and fridge.
The actual recipe called for courgettes and feta.
Vegetables, that I always have in the freezer, are peas, corn and spinach
I can do something with that, so I replaced the courgettes with spinach and corn and I created a delight

Also I didn’t have quite enough milk so I topped it up with some chicken stock
Should give some extra flavour

I defrosted the spinach, squeezed out the excess juice, quickly defrosted the corn

This recipe is from a post that I put up in 2007
Inspired by my blogging friend Anali click here to read her blog
Worth another go I reckon
They are delicious, I wolfed down 2 for my lunch

 Heat oven to 175C

1/3 cup sugar
¼ teaspoon salt
1 teaspoon baking powder
1 ½ cups plain flour

1/2 cup chopped frozen spinach (well squeezed to remove excess juice
1/2 cup frozen corn kernels thawed
1/3 cup feta cheese crumbled

2 eggs
¾ cup milk
½ cup rice bran oil

Sift dry ingredients into a large bowl
Add spinach, corn and feta cheese and mix around to coat them
use you hands for the best result
Meanwhile beat all wet ingredients
Add to dry.

Just stir to mix
Pour into greased muffin tins
Made 9-10
Cook for about 16-18 minutes
take out of tins and cool on a wire rack

Delicious.

Best Hot Pumpkin Soup, with some Tasty Courgette and Carrot Muffins

It’s Winter...what is better for lunch on a bitterly cold day but
Hot Soup and Muffins straight from the oven

I have been making this Pumpkin Soup for years... got it out of the Triple Tested Cookbook
Of course I had to play with it a bit... using the ingredients I had in my kitchen
With a little curry and chopped bacon, it just really gives ordinary old Pumpkin Soup a lift

I like to use Buttercup Squash, a nice dry pumpkin, you don't have to peel it
the skin is really tasty and it’s very orange
But you could use butternut or any other pumpkin

This amount will serve 4 for a good hearty lunch
6 as a starter

500 gms squash cut in small chunks and seeds removed
Pop into micro wave for about 4 minutes to start cooking process
Or you can bring to boil in salted water and simmer about 10 minutes
You can then use that water as your stock

1 tablespoon olive oil
3 rashers bacon chopped
1 large onion peeled and chopped
1 kumera, peeled and chopped
1 tablespoon curry powder
Sea salt and freshly ground black pepper
Water or stock

Add oil and bacon to a medium pot
Cook until bacon starts t crisp
Add onions
Season well with S & P and curry powder
Cook till translucent
Add chopped kumera
Stir well
Add the pumpkin which should have softened nicely in the microwave
Mix up so that all the vege are covered with the spice
Add a little more S &P
Cover with water or stock

Bring to boil
Simmer till all vege are soft
Into a blender
Whiz
Back into pot
If too thick add more water to your liking
Check for seasoning and adjust if needed


So this morning, I decided toast wasn’t good enough to have for this lunch
Some Courgette Muffins would be good
so I looked up a recipe on the net and found this one on netmums.com
The recipe is attributed to Nick Coffer,
Thank you Nick, this is a keeper

Absolutely delicious
What a good way to get vege into kids

Makes 10-12 muffins (dependent on the size of your muffin tins)
Preparation time: 10 minutes
Cooking time: 20-25 minutes


125g extra-mature grated cheddar cheese (worth
buying extra mature as it adds to the flavour)
225g self-raising flour (I used high grade flour with 1 heaped tsp of Baking powder
175ml milk
55ml olive oil
1 egg
Salt and pepper to taste

1 large carrot, grated
1 large courgette, grated

Note: make sure you squeeze out the courgettes and carrots to remove any excess liquid
Preheat your oven to 200ºC/ 400ºF/ Gas Mark 6

In a bowl, mix together the dry ingredients - flour, cheese, carrot, courgette.  
Add in the oil, milk and egg and
stir it all together to form a smooth, slightly gloopy batter.
Lightly grease the muffin tins with oil and spoon the mixture in evenly,
about 2/3 the way to the top of each tin.

Bake in the middle of the oven for 20-25 minutes.
The muffins are ready when they are risen, golden on top and fairly dense to the touch. Leave them to cool for a few minutes before serving them warm.

They keep well in airtight containers and can be warmed through in the microwave for 15 seconds before eating.

Corn Muffins - Dealing with Wheat and Dairy Free

Thought I would make some corn muffins. I wanted to trial them for Thursday to accompany the Soup Lunch for the Juice Staff.
They look and taste just fine. I used spelt flour and rice milk. Don't forget we are talking wheat free not gluten free.
Added some chili and sauteed onion. I think I will add some frozen corn, a larger onion and some coriander, when I make them on Thursday, for a bit of extra flavour.
They would be great with some feta crumbled in I reckon... but there ya go.

1 cup cornmeal
1 cup spelt flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup rice bran oil
1 small onion finely chopped
1 red chili finely chopped
1 cup vanilla rice milk

Directions

Preheat oven to 400 degrees F (200 degrees C).
Grease muffin pan or line with paper muffin liners.

Take a tablespoon of the oil and gently saute the onions and chili, till just soft
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt.
Add egg, oil onion, chili and milk;
Stir gently to combine.

Spoon batter into prepared muffin cups.

Bake for 15 to 20 minutes, (18 minutes did it for me)
or until a toothpick inserted into a muffin comes out clean.
So far so good

Warm and inviting, an excellent crumb, light and very good.

A blob of melted butter, dripping off it would be very nice!

Oranges and Lemons Make Great Muffins

Olive Oil Muffins
Ms Giada de Laurentiis, whipped up these Muffins.
They are made with Olive oil and have, would you believe, Balsamic Vinegar, as an ingredient
I baked them today and the general concensus from the staff was.
Thumbs Up!
I used White Chocolate Chips, as the pantry was lacking in almonds.
The Chocolate Chips were pretty good though.

Ingredients


* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 4 large eggs
* 2 teaspoons orange zest
* 2 teaspoons lemon zest
* 2 tablespoons balsamic vinegar
* 2 tablespoons whole milk
* 3/4 cup extra-virgin olive oil
* 2/3 cup sliced almonds, toasted

* Powdered sugar, for sifting

Directions

Preheat the oven to 175 degrees C.
Place paper liners in a 12-cup muffin tin.

Blend together the flour, baking powder, and salt in a medium bowl to blend.
Using an electric mixer beat the sugar, eggs, and
zests in a large bowl until pale and fluffy, about 3 minutes.
Beat in the vinegar and milk.
Gradually beat in the oil.
Add the flour mixture and stir just until blended.
Crush the almonds with your hands as you add them to the batter
and stir until mixed.
OR add Chocolate Chips
Fill the muffin tin almost to the top of the paper liners.

Bake until golden on top and a tester inserted into the center of the cake
comes out with moist crumbs attached, about 20 to 25 minutes.
Transfer to a wire rack and cool for 10 minutes.
Remove the muffins onto a platter and let cool for 5 more minutes.
Sift powdered sugar over the muffins and serve.

 

The recipe actually made 14. I kept a couple back for a personal treat.

Thumbs up from me too!

Cooking with Paula Deen

I have been cooking with Paula Deen this morning.
I was checking through an old tape to see what little food gems I had missed and came across this episode of Paula’s Home Cooking.

I love this woman along with Ina Garten The Barefoot Contessa
I think the words fat or sugar free never pass their lips.
I find watching Top Chefs working fascinating and have learnt lots of new skills but along with Delia and Nigella all these women are perfect for the home cook.

Anyhow I had to make both of these recipes.
I thought it was about time I made Dougie our painter who is doing a splendid job some morning tea.

Paula made these zillion calories
Sour Cream Muffins.
How simple and quick are these.
Makes 12

Heat oven 175C

2 cups Self raising flour
240 mls sour cream
225 gms melted butter

Everything in the bowl mix well.
Spoon into un-greased regular muffin tins

Bake 30 minutes
If you use mini muffin tins halve the cooking time.

Turn out and enjoy

Serve with jam you don’t need butter!!!

Or you can serve them with this beautiful salad.

So lunch is looming so I made this
Shrimp and Rice Salad

For 2 people
100 gms prawns peeled and de-veined

Emeril's Essence…Creole Seasoning (also referred to as Bayou Blast):
You can find Emeril’s recipe on the Food Network Web Site
Make this up and keep in a jar.
Very useful.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.


1 cup long grain rice

½ red peppers chopped
2 spring onions finely chopped
6 chopped olives
2 tablespoons chopped parsley

Mayonnaise

Bring a pot of water to a boil
Add 1 tablespoons Emeril’s Essence
Now this may be a little hot for you…you can reduce the amount
But persevere if you can
Add the prawns and simmer 2-3 minutes
Remove and then add rice and cook amount 10 minutes until tender
And drain.

To assemble
Add into bowl the rice, prawns, red pepper, spring onions and olives and chopped parsley

Mix with the Mayo test the seasoning and adjust if necessary and then chill in fridge

It’s sitting in the fridge waiting for us. Can’t wait to try it.

Morning Tea Muffins

Anali from Anali’sFirstAmendment got excited about zucchini muffins and consequently got me excited. Read about it here
I was thinking about them overnight but I had to change her recipe as I wanted to use ingredients I had on hand. No going to the shops early in the morning for me
Here is my recipe and I have to say I am really thrilled with it.
I have just eaten 2 of them warm from the oven…how greedy is that?
Breakfast and morning tea combined.

Makes 12 regular size

1/3 cup sugar
¼ teaspoon salt
1 teaspoon baking powder
1 ½ cups plain flour


1 cup grated zucchini
1/3 cup feta cheese crumbled

2 eggs
¾ cup milk
½ cup rice bran oil

Sift dry ingredients into a large bowl
Add zucchini and feta cheese and mix around to coat them
Meanwhile beat all wet ingredients
Add to dry.

Just stir to mix
Pour into greased muffin tins
Bake at 175C for about 30 minutes

Look at the crumb doesn’t that look good

Delicious.