50g butter
1/2 cup raw sugar
60ml (1/4 cup) honey
200g pepitas (pumpkin seeds)
1 Weet-bix, crushed
1/2 cup sultanas
1/2 cup rolled oats
1/2 cup self-raising flour
Preheat oven to 170°C.
Line a 20cm square cake pan with non-stick baking paper.
Place the butter, sugar and honey in a saucepan over medium-low heat. Cook, stirring, for 2-3 minutes or until the mixture is smooth and the sugar has dissolved. Set aside to cool slightly.
Combine the pepitas, Weet-bix, sultanas, oats and flour in a large bowl. Add the butter mixture and stir until combined.
Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 minutes or until golden. Set aside in the pan for 30 minutes to cool completely. Cut into slices to serve.
Tuesday, September 7, 2010
Savoury Muffin Snacks (Choose your own adventure!)
Basic version - variations at the end
2 cups self-raising flour
1 tsp baking powder
1 tsp salt
1 zucchini, grated
1 carrot, grated
75g shaved salami, thinly sliced (mild for kids, hot if you like)
1 cup grated cheddar cheese
2 eggs
3/4 cup milk
125g butter, melted
Preheat oven to 200°C. Lightly grease 2 x 12 hole muffin pan (or mini muffin pan/x-large muffin pan). Line base of each hole with rounds of baking paper.
Sift flour, baking powder and salt into a large bowl.
After grating veggies, squeeze out excess moisture.
Add vegetables, salami and 1/2 cup cheese to flour. Stir.
Whisk eggs, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until combined.
Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. When done, leave to cool on bench for 5-10mins before turning onto wire rack
These freeze amazingly well, wrapped individually in cling wrap and are perfect for morning of afternoon tea!
Variations:
Remember just to watch the quantities - and be aware of the final consistency of the mixture.
Substitute the meat:
2 cups self-raising flour
1 tsp baking powder
1 tsp salt
1 zucchini, grated
1 carrot, grated
75g shaved salami, thinly sliced (mild for kids, hot if you like)
1 cup grated cheddar cheese
2 eggs
3/4 cup milk
125g butter, melted
Preheat oven to 200°C. Lightly grease 2 x 12 hole muffin pan (or mini muffin pan/x-large muffin pan). Line base of each hole with rounds of baking paper.
Sift flour, baking powder and salt into a large bowl.
After grating veggies, squeeze out excess moisture.
Add vegetables, salami and 1/2 cup cheese to flour. Stir.
Whisk eggs, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until combined.
Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. When done, leave to cool on bench for 5-10mins before turning onto wire rack
These freeze amazingly well, wrapped individually in cling wrap and are perfect for morning of afternoon tea!
Variations:
Remember just to watch the quantities - and be aware of the final consistency of the mixture.
Substitute the meat:
- Ham instead or with the salami, bacon
- sliced olives, capsicum, mushrooms, wilted spinach, onion, sun dried tomato, corn
- Chives, chilli, paprika, oregano
- mozzarella, Parmesan
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