Saturday, June 26, 2010

Bite size savoury muffins

Great for snacking on :) These are super quick to make if you've got everything that you need on hand. No sifting. Just throw it all together!! :)

I know there's a lot of text, and it seems daunting. But it's well worth it. (it was for me anyway)


Maybe preparing some of the ingredients the day before would help spreading your time out a little bit better, especially if you're tight on time.

Makes about 25 medium sized

Ingredients
  • ½ cup extra virgin olive oil
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 3/4 cup red onion chutney OR:
  • ½ clove chopped garlic
  • 1 small brown onion diced
  • 1 tbsp raspberry red wine vinegar
  • 1 ½ tsp. brown sugar
  • 2 tsp. sun dried tomato vinaigrette If you can’t find, or don’t have this –don’t worry. You can finely chop 2-3 sundried tomatoes, or just go without

(I got my sundried tomato vinaigrette from Peter's of Kensington)

  • 1 ½ cups diced deli ham
  • 1 chopped chilli with seeds (I like a bit of kick, you don't have to add any chili if you prefer not to :)
  • 1 tbsp. extra virgin olive oil
  • 1 cup roughly chopped & washed rocket (let it dry)
  • 250gm Danish fetta cheese; either crumble or diced into small pieces
  • ½ cup grated parmesan cheese
  • ¼ cup grated cheddar cheese
  • 1 cup of store bought shredded mozzarella cheese
  • 2 cups self rising flour
  • Pinch salt
  • ¼ cup caster sugar
  • 1 cup skim milk
  • 2 medium sized eggs
I was lucky that J had made lasagne a few nights prior. It was easy for me to have all those cheese varieties on hand. You could probably skip all the cheese -except the shredded mozerella.

Also, you could skip the herbs and olive oil if you've got some marinated fetta on hand.

STEPS

1: Seasoned olive oil

Combine the following ingredients and mix. Let it sit for ~10 minutes while you prepare everything else

  • ½ cup extra virgin olive oil
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano

2: Marinated onions

Mix these ingredients together, let it sit for at least ~10-15 minutes (if you can let this sit over night it would be even better)

Alternatively, if you have red onion chutney on hand, you do not need to prepare the marinated onions

  • ½ clove chopped garlic
  • 1 small brown onion diced It would be preferable if you used red onions.
  • 1 tbsp raspberry red wine vinegar
  • 1 ½ tsp. brown sugar
  • 2 tsp. sun dried tomato vinaigrette If you can’t find, or don’t have this –don’t worry. You can finely chop 2-3 sundried tomatoes, or just go without

In a medium pan on high heat, add the marinated onions and let them begin cooking for a few minutes –then add the ham, chopped chilli & tbsp. of extra virgin olive oil (See below under Ham)

Stir occasionally so that nothing sticks to the bottom. Cook until softened. Let them cool down.

3: Ham

  • 1 ½ cups diced deli ham
  • 1 chopped chilli with seeds (I like a bit of kick, you don't have to add any chili if you prefer not to :)
  • 1 tbsp. extra virgin olive oil

4:While the onions and ham are cooking, prepare the following:

  • 1 cup roughly chopped & washed rocket (let it dry)
  • 250gm Danish fetta cheese; either crumble or diced into small pieces
  • ½ cup grated parmesan cheese
  • ¼ cup grated cheddar cheese
  • 1 cup of store bought shredded mozzarella cheese

5: Dry ingredients

In a large mixing bowl sift in the flour. Add the salt & sugar

  • 2 cups self rising flour
  • Pinch salt
  • ¼ cup caster sugar

6: Wet ingredients

In another mixing bowl, add the milk, eggs & seasoned olive oil (from first step). Whisk until well combined

  • 1 cup skim milk
  • 2 medium sized eggs

When well combined, pour the wet ingredients into the mixing bowl with dry ingredients. Mix together until smooth –do not over mix.

Add the rocket, Danish fetta, parmesan cheese, cheddar cheese, marinated onions + ham.

Mix until all ingredients are well combined.

Spoon mixture into well greased muffin tins. Sprinkle with mozzarella cheese. I had used cup cake cups but I found that due to the cheese, the muffins were INCREDIBLY STUCK to the paper. In hindsight, I advise to use well greased cupcake/muffin trays as opposed to cupcake paper cups =P

Bake for 25 minutes on 165 degrees celsius. (I used a non fan forced oven for this).

Let them cool. And then eat!!! :)


x

2 comments:

  1. While the recipe seems long, you are right - spreading it out the day before and planning ahead makes it much easier to handle and it does look delicious.

    ReplyDelete
  2. Trissa - Hehe Yeah. I guess meant the throwing everything together is the effortless part

    ReplyDelete