Recipe: Veg Packed Savoury Muffins
Making these muffins is easy, as almost everything goes into the bowl at once. We’d recommend that if you’re cooking with kids, you measure and prep all the ingredients before you start any mixing. It makes things run much more smoothly!
With carrots, courgette, sweetcorn, spinach, shallots and nuts in this recipe, as well as eggs and dairy, they’re practically a meal in themselves, but if you’re feeling adventurous, you could also try adding a little shredded ham to the mix.
Cooking Time: 25 min
Prep Time: 15 min
Oven: Fan Assisted 180 | Gas Mark 6 | Conventional 200
- 2 medium free range eggs
- 100g slightly salted butter, melted
- 200g crème fraiche
- 150g mature cheese, finely grated
- 50g cashew nuts, chopped
- 1 tsp mixed herbs
- a pinch of salt and pepper
- 50g carrot, grated
- 50g sweetcorn
- 50g shallot, finely chopped
- 50g courgette, grated
- 50g baby spinach, chopped
- 250g plain flour
- 100g wholemeal flour
- 1 tbsp baking powder
- 1 tsp mustard powder
- Put everything except the flours, baking powder and mustard into a large bowl.
- Mix until well combined.
- Sift in the flours, mustard and baking powder, tip in any bran left at the bottom of the sieve.
- Fold together gently with a metal spoon – don’t worry, the batter is supposed to be very thick at this stage, so smaller hands might need some help.
- When fully combined, use an ice cream scoop to put equal amounts of batter into each hole of a greased muffin tray. We like silicon trays for this recipe, but metal ones will work too.
You can even change the ingredients you use. What you would try?
Recipe: Pepperoni Pizza Rolls
Puff pastry, tomato concentrate and half a pack of pepperoni and you’ll have a tray full of delicious mini pizzas that take about 10 minutes to make and are a delcious alternative to soggy sandwiches! Swap the pepperoni for parma ham and add feta cheese and you’ve got something that could easily be served up as canapes. Or fry up some mushrooms and onions add create a veggie option that’s just as tasty…
Cooking Time: 15 min
Prep Time: 10 min
Oven: Fan Assisted 160 | Gas Mark 4 | Conventional 180
- One pack of puff pastry
- One egg (beaten)
- 10-15 slices of pepperoni
- A few basil leaves roughly chopped.
- A handful of grated cheese
- Tomato sauce or tomato concentrate
- Pepper to season
- Roll out your puff pastry (most come with baking paper so you can easily ploink it onto a baking tray) and preheat your oven to 180C. Cover with tomato sauce,then season with pepper and the basil leaves.
- Add the pepperoni slices, then tightly roll up the entire thing.
- Slice into 2cm segments with a sharp knife. Don’t worry if they start to look less circular, they’ll expand while you’re cooking them.
- Place flat on your baking tray and brush with the beaten egg before baking for 8-10 minutes.
- Take out again and added the cheese before putting them back into the oven for another 2 minutes or at least until the cheese has melted and started to brown.
And that’s it! So easy, so tasty and more than enough for everyone.