Savoury Muffins

Savoury Muffins (c/- Australian Babies and Toddler's Good Food Cookbook)

2 cups self raising flour

1/2 cup finely chopped ham (didn't use)

1/2 cup grated cheddar cheese (used 1 cup)

1/4 cup finely chopped mushrooms (none in fridge)

1 small red capsicum (pepper)

1 Tbs of finely chopped parsley (didn't have)

125g melted butter (used 3 Tbs of olive oil)

1 cup milk (used vanilla almond milk)

1 beaten egg

I also added in 1 cup frozen corn - I think creamed corn & some zucchini would have also been yummy.

Combine first 6 ingredients. Stir in butter, milk and eggs, just don't overmix. Divide into muffin tins and cook for 15 mins at 400. Makes 24 mini muffins

Storage - covered in fridge for up to 2 days, or freezer suitable

Healthy Breakfast Muffins - sweetish

Since A starts Kinder next week, I've been trying to get organised and think of things that all the boys can eat on the way to school in the car.......I know I'll be huffing and puffing about all the extra mess, but there's just no way we'll ever sit down and eat breakie at the table during the week, no way!

I just gave these two recipes a whirl - one sweetish & one savoury, both got a thumbs up from the boys. Of course, there were some substitutions made depending on what I had in the fridge/ cupboard, & the boys' palates, so I'll include the original recipe and also the changes that I just made.

Healthy Breakfast Muffins (marthastewart.com)

Ingredients:

1 1⁄4 cups all-purpose flour

1⁄2 cup dark brown sugar

1⁄2 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon coarse salt

1 cup old-fashioned rolled oats

1⁄2 cup raisins

3 tablespoons extra-virgin olive oil

1 large egg

1/3 cup skim milk

4 medium carrots, shredded

1 medium ripe banana, mashed

Directions:

Servings: 12

Ready in: 40 minutes

1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan wit

h cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended.

2. Fill each muffin cup with 1⁄4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve warm or at room temperature. To store, keep in an airtight container for up to 3 days.

My substitutions:

Used self-raising flour instead of AP flour, baking soda & baking powder

Used cinnamon instead of nutmeg

Used quick oats instead of old fashioned

Used vanilla almond milk instead of cows milk

Cooked muffins in a mini tin for 12 minutes at 400.

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