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On the Menu - February 2018
Savoury Muffins Every Lunchbox will Love
School has only been back a couple of weeks and already everyone is bored by lunches - making them, and eating them. Sandwiches and rolls get boring very quickly, and that's when have a stash of these delicious savoury muffins in the freeze comes in handy. They're all tasty, freeze and thaw well and guaranteed they won't be coming home uneaten.
Pizza Muffins
Ingredients:
2 cups SR flour
2 eggs, beaten
1 cup milk
2 zucchini, grated
1 cup grated cheese
1 cup diced bacon
1/2 onion
1/4 cup sliced olives
1/4 cup feta cheese
1/4 cup sundried tomatoes
1 tsp crushed garlic
1 tsp mixed herbs
Preheat oven to 170 degrees. Mix grated cheese, zucchini and self-raising flour together in large bowl. Add olives, feta and sundried tomatoes, mix well. Lightly sauté chopped bacon and onion until soft then allow to cool before adding to mixture. In separate bowl mix eggs, milk, garlic and herbs then add to the muffin mix and stir with wooden spoon until mixed through evenly. Line muffin tins with cupcake cases or cafe style baking paper wrappers. Fill each muffin tin until mix is evenly divided into 12 muffin tins. Bake for 20 minutes or until golden brown.
Ingredients:
2 cups SR flour
2 eggs, beaten
1 cup milk
2 zucchini, grated
1 cup grated cheese
1 cup diced bacon
1/2 onion
1/4 cup sliced olives
1/4 cup feta cheese
1/4 cup sundried tomatoes
1 tsp crushed garlic
1 tsp mixed herbs
Preheat oven to 170 degrees. Mix grated cheese, zucchini and self-raising flour together in large bowl. Add olives, feta and sundried tomatoes, mix well. Lightly sauté chopped bacon and onion until soft then allow to cool before adding to mixture. In separate bowl mix eggs, milk, garlic and herbs then add to the muffin mix and stir with wooden spoon until mixed through evenly. Line muffin tins with cupcake cases or cafe style baking paper wrappers. Fill each muffin tin until mix is evenly divided into 12 muffin tins. Bake for 20 minutes or until golden brown.
Zucchini Muffins
Ingredients:
1-1/2 cups SR flour
2 cups grated zucchini, drained and excess water squeezed out
120 g grated cheese
2 eggs, beaten
1/2 cup milk
1/3 cup olive oil
2 tsp mixed herbs
Method:
Preheat oven to 180 degrees and line a 12-pan muffin pan with paper cases, or grease. Sift the flour and the baking powder into a large bowl together. Add the zucchini and half of the cheese, along with the Italian herbs and salt and pepper to your taste. Mix until well combined. In another bowl put the eggs, milk and oil and whisk well. Then add the wet mixture to the dry mixture and mix until just combined. Be cautious of over mixing. Divide the mixture evenly in the pan you have prepared, and then sprinkle the tops of the muffins with the rest of the cheddar cheese. Bake for around 25 minutes, or until golden.
Ingredients:
1-1/2 cups SR flour
2 cups grated zucchini, drained and excess water squeezed out
120 g grated cheese
2 eggs, beaten
1/2 cup milk
1/3 cup olive oil
2 tsp mixed herbs
Method:
Preheat oven to 180 degrees and line a 12-pan muffin pan with paper cases, or grease. Sift the flour and the baking powder into a large bowl together. Add the zucchini and half of the cheese, along with the Italian herbs and salt and pepper to your taste. Mix until well combined. In another bowl put the eggs, milk and oil and whisk well. Then add the wet mixture to the dry mixture and mix until just combined. Be cautious of over mixing. Divide the mixture evenly in the pan you have prepared, and then sprinkle the tops of the muffins with the rest of the cheddar cheese. Bake for around 25 minutes, or until golden.
Leftover Spag Bol Muffins
Ingredients:
1 cup leftover bolognaise sauce
2 cups SR flour
2 cups grated cheese
1 cup milk
2 eggs
Method:
Preheat oven to 180 degrees. Pour all ingredients in a bowl and mix with a wooden spoon until well combined. Line muffin tins with paper cases. Spoon 2 heaped tablespoons of mixture into each tin. Place into oven for 20 minutes. Remove and turn out onto wire rack to cool.
Ingredients:
1 cup leftover bolognaise sauce
2 cups SR flour
2 cups grated cheese
1 cup milk
2 eggs
Method:
Preheat oven to 180 degrees. Pour all ingredients in a bowl and mix with a wooden spoon until well combined. Line muffin tins with paper cases. Spoon 2 heaped tablespoons of mixture into each tin. Place into oven for 20 minutes. Remove and turn out onto wire rack to cool.
To freeze muffins:
Cool muffins completely.
Wrap single muffins tightly in clingwrap.
Pack singly in ziplock sandwich bags, expressing as much air as possible.
Freeze for up to 1 month.
Cool muffins completely.
Wrap single muffins tightly in clingwrap.
Pack singly in ziplock sandwich bags, expressing as much air as possible.
Freeze for up to 1 month.