Savoury Muffins (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:
- Ham instead or with the salami, bacon
replace some of the veggie mix with any combinations of the following:
- sliced olives, capsicum, mushrooms, wilted spinach, onion, sun dried tomato, corn
consider adding herbs:
- Chives, chilli, paprika, oregano
Substitute the cheese:
- mozzarella, Parmesan
Picnic cob loaves
Serves 4
1 red capsicum
1 yellow capsicum
1 tsp olive oil
1 zucchini, trimmed, thinly sliced lengthways
1 small (about 300g) orange sweet potato (kumara), peeled, thinly sliced
4 small sourdough rolls
¼ cup (70g) green olive tapenade or pesto
½ cup basil leaves
4 prosciutto slices
50g brie, thinly sliced
50g semi-dried cherry tomatoes
Preheat grill on high. Cook capsicums, turning occasionally, under grill for 8-10minutes or until charred and blistered.
Transfer capsicums to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this helps lift the skin).
Use a knife to peel, then cut lengthways into quarters and remove seeds.
Heat oil in a large frying pan over high heat. Add half the zucchini and sweet potato and cook for 2 minutes each side or until tender. Transfer to a plate. Repeat with remaining zucchini and sweet potato.
Use a small serrated knife to cut the top third off each sourdough roll. Reserve tops. Scoop out bread, leaving 1cm-thick shells. Spread the inside of each roll with tapenade, then arrange half the basil leaves over the bases. Place a layer of sweet potato over the basil, then top with prosciutto. Continue layering with brie, zucchini, capsicum, tomato and the remaining basil. Replace tops of rolls and press down firmly to compress filling.
Place rolls on an oven tray and top with another oven tray. Place cans ontop to weigh down. Place in the fridge overnight to develop the fl avours.
Preheat oven to 200°C. Bake rolls for 10 minutes or until crisp and golden brown. Serve warm.
