Muffins

Yum. I was wondering what finger food to make the kids for dinner, bacon + pesto muffins sound great.

Anyway, BW, I was just coming in to say about the cheese - you do know you can buy it grated don't you? I'm the lazy sort that has a block of tasty and grated cheese on standby too. I try and buy things with the work done for me - grated cheese, diced bacon, sliced bread - when I get bacon at the deli I order about 5 separate handfuls of diced bacon, and throw those 5 packages straight in the freezer.

I'm a big fan of buying diced bacon and grated cheese. Always have some of each in the fridge/freezer. I just wish you could buy packets of shredded carrot - then I'd be set.

BW

mbear, I made up a batch of mixed berry muffins this afternoon... oh my goodness! That recipe ought to come with a warning - they are seriously addictive!

BW

I know, arent they delic!!!!!!!what berries do you use? Ive used blueberries and raspberries on two different occasions - i must say raspberries with a ridiculous amount of butter on them are my fave.....

I used a packet of mixed berries - blueberries, raspberries, black currants and red currants. I must say that the different berry flavours really make interesting!

BW

I found a non-cheesy savoury muffin recipe that turned out ok (for a first time, I need to cook them a little hotter and longer in my oven), so I thought I'd share.

Savoury Pumpkin Muffins

2 cups SR flour, sifted
1 tsp baking powder
420g can HEINZ Condensed Cream of Pumpkin Soup
? cup light sour cream
? cup vegetable oil
2 eggs, lightly beaten
2 Tbsps chopped fresh parsley (or chives)

1. Preheat oven to 200?C. Combine flour and baking powder in a large bowl. Make a well in the centre.

2. Whisk together the soup, sour cream, oil, eggs and parsley. Gradually add the soup mixture into the flour. Stir until just combined.

3. Spoon mixture between 12 x 1/3 cup capacity lightly greased muffin pans. Bake for 15 minutes, or until lightly golden.



Came from the heinz website. It was great being able to use pumpkin soup instead of actual pumpkin. They are definitely a savoury muffin and won't adapt at all to be the sweet kind of pumpkin muffin (the soup is kinda salty), but they are really good!

BW

Healthy Fruit muffins (also happen to be dairy free)
1 1/4 cup SR flour
3/4 cup bran
1/2 cup brown sugar
1 teaspoon All spice
1/2 cup orange juice (or any juice or milk or soy milk)
1/4 cup olive oil or any oil
2 eggs
whatever fruit you like - bananas, tinned fruit, sultanas, apple - ANYTHING (about 1/2-3/4 cup)

Mix dry ingredients, add wet ingredients and scoop into greased muffin tins (I use mini muffin tins) bake in 175 degrees oven for about 15 mins. Cool and freeze if wanted (I do all the time!)

They sound complex but are dead EASY and yummy!

Oh yummo thread!! Going to make corn muffins i think today as i have the ingredients. Then those raspberry muffins! Thanks girls :)

I made the Raspberry muffins the other day, and they were devine!!!!! Thanks! :)

DD liked those corn muffins too!

Thanks for bumping this Shanti. I'm inspired to make the raspberry ones for me & the corn ones for the boys' lunchboxes for the days I'm running late & CBB making sandwiches.