My hotchpotch savoury muffins

These muffins are a staple in the boys lunch boxes.... There are always some in the freezer, in the colder months they are great for work with soup, just adding that something missing thing I get from soup at times (to be honest I zap them in the microwave for 10 secs then they transform back into the fresh warm muffin straight out of the oven...smell and all) As I have always preferred savoury to sweet these or variations of these would have to be my favourite type of muffin.....

The savoury muffin base is:

3 cups self raising flour
1 Teaspoon baking powder
2 eggs
1 1/2 cups of milk
1 cup of tasty cheddar, pizza cheese mix (or sometimes a mix of parmesan if you dare.... and I DARE!!)

That is the basic mix, now I add whatever is in the fridge, my usual suspects are Sundried tomatoes (yes they are cool and soooo NOT out of fashion, why people ever gave up on these is beyond me they are simply YUM), oven roasted capsicum (for these two I alwas have jars of 'always Fresh' in the fridge). I also add any cold meats hamm, salami, prosciutto(I dice and fry mine), herbs (I love cheese and chives!) pineapple works if it is well drained, to add more of a pizza flair you can add 2 tbs of tomato paste, eshallots diced are good too.... the list is seriously endless and limited only by your fridge and pantry ingredients!

Mix the basic mix until just combined, add all other ingredients mix til evenly stired through, using an icecream scoop add to lined muffin tine and bake for 25-30 minutes at 180

These babies are delicious warm straight out of the oven....

ENJOY!!!!

happy cooking xx

holiday baking!

We have been enjoying a great holiday break.... but boy can my BOYS EAT!!!! It is forever heard in my house, 'I'm Hungry'.....they are always starving... so to combat my holiday munchers and save my food bill from skyrocketing I bake and I bake and I bake...... this is usually done daily..... anyone that visits is usually able to grab a baked treat from the cake stand.....

this holidays we have had favourites....

mini m&m brownies using the recipe I posted here instead of oreos we put a tube of m&m's scattered along the bottom of the tray and a tube on the top!!! these were super gooey and apparently DELICIOUS!!! I LOVE the colours!!!

we have also made numerous batches of muffins, using this recipe here, the ones below are blueberry and white choc... now I can tell you they were great!!!! we have made many varieties, banana choc chip, mixed berry.... today apple crumble is going into the oven......

anyone reading what have you baked???

happy cooking

xx

Leonie's easy muffins originally stolen from Donna Hay!!!

ingredients: 2 cups plain four

1 tbs baking powder

2 eggs

1cup caster sugar

1 cup milk

2 tespoons vanila extract

2 cups frozen rasberries

1 cup white chocolate

preheat oven to 180. Place flour, baking powder, sugar, milk and vanilla extract in bowl and mix until just combined.  once just combined add rasberries and chocolate. mix together

Now for my cupcake secret. to get close to perfect cakes (I don't think anyone ever gets them all perfect!!!!!) I use an old fashioned ice-cream scoop (cheap one from woolies about $3) Now this is not an original idea I did get it off a friend  - thanks Katherine if you're reading!!!

I always use patty pans as I find the white chocolate can tend to get a little sticky and I hate washing up!!! oh and my washer-uper-er (Mark!!) refuses to do sticky cake from pans anymore!!!!. I have just started using multimix muffin liners and they are AWESOME!!! and they look cool too!!!

bake these babies in an oven at 180 for 20-25 minutes, let cool and enjoy. They are GREAT a little warm as the chocolate is gooey!!! I always manage to make 12 to eat and 6 to go into the freezer. I am known to make these before school/work when I am stressed, feeling overwhelmed with life or simply feel like baking something fresh will alleviate mummy guilt.....,I even sometimes surprise my work collegues... there are always some in my freezer for the boys lunches.

NOTE... I use this basic recipe all of the time I change the filling to suit requests from kids or hubby, or what is is in the fridge or freezer.