January 22, 2024 / Lyn Jones / 0 Comments
“Oh so yummy savoury muffins! Great when invited to a barbecue and looking for something special to bring along.” Makes 12
Ingredients:
200g frozen spinach, thawed
180g feta cheese (fat-reduced is fine)
250g flour
3 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
80ml olive oil
300ml milk
- Line your muffin pan with paper cups and cut the feta cheese into small chunks.
- Preheat the oven to 180°C. (FF?)
- In a bowl mix flour, baking powder and salt.
In another bowl combine spinach, eggs, olive oil and milk.
Add in the flour mixture and be sure not to overmix. Fold in the feta cheese cubes.
- Pour dough into the muffin pan and bake for about 20 minutes.
NOTES FROM OTHERS:
– These are wonderful.. I made as directed except for adding a few sun dried tomatoes to the mix, I also used a basil feta and a little garlic and boy were they packed with flavour..
– These are delicious. I made them ahead for a dinner party by put them into small muffin tins and freezing before baking. after they were frozen I popped them out and put them into freezer bags. When I was ready to use them I took out the amount i needed put them into the greased muffin tins, let them thaw and then bake as directed. thanks
– I think in the future I’d add the garlic. I used the paper cups, and sprayed them with no-stick spray to try and keep them from sticking. They still seemed to stick. I’ll make these again, because the flavor is so great and they are so versatile….can use for breakfast, lunch or dinner! I used fresh spinach, so added the time to cook, drain and chop it. My muffins were large, so I ended up adding another 10 to 15 minutes of cooking time. Thanks for sharing!
January 22, 2024 / Lyn Jones / 0 Comments
A wonderful recipe from Burke’s Backyard. Curried Chicken Muffins – tastes good in lunch boxes or picnic. “The muffins’ taste was quite unusual but very yummy”. “These are sooo delicious!”
– makes 12
Ingredients:
2 Tablespoons vegetable oil
3 medium onions, thickly sliced (I used only 2 onions and I think it was quite enough!)
3 chicken thigh fillets, chopped (200 grams)
2 tablespoons curry paste (I use Vindaloo) – try tandoori curry powder instead of paste
1 cup natural yoghurt
2.25 cups SR
.5 cup vegetable oil, extra
2 eggs, lightly beaten
2 tablespoons lemon juice
2 tablespoons fresh coriander leaves, chopped (cilantro) – more if liked
1 scant tsp of salt (opt)
- Preheat oven to 190 C (FF?). Grease a 12 hole muffin tin with butter and oil. (Make sure to grease the top of the tin well so any mix won’t stick as they rise).
- Heat oil in a pan and cook the onion rings over a medium heat, stirring often. Cook but DON’T brown them: adding a splash of water helps (you want them to stay white looking for effect – so they say). Takes 5-10 minutes.
- Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
- Heat the pan again and add a little bit of oil and the chicken.
- Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
- Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
- Sift flour into a large bowl from a good height to aerate it well.
- Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
- Spoon mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
- Bake in preheated oven for 15-20 minutes until risen and golden. Allow to cool completely.