Secret Squirrel Savoury Muffins

5 Sep

I love secrets.  As a matter of fact, I’m holding a couple for people right now.
Some are dark and heavy, but my favourite is that a really dear friend is pregnant and it’s hard not sing it from the rooftops. It’s really early days so it’s totally secret squirrel but I know….and now you know too.
She’s so into the business of it all…..like I was with my first. Thirsting for knowledge, reading everything and following the little growth chart of my peanut implicitly.
‘Look, babe, this week we get ears!’
By the time you’re pregnant for the second or, heaven forbid, third time you can barely remember how many weeks you are, but that first pregnancy is such a great, magical, miraculous unknown.
Anyway, she’s looking to me as a bit of an expert on the subject of pregnancy and babies…. Lord, help her.
Even after two I still know sweet F.A. about the business of bairns.

The novelty of flourescent coloured porridge has worn off on Wonder Boy (and Mister H questioned whether he truly needs that much food colouring at breakfast) so we’re back in the breakfast funk. He’ll eat a bite of toast, or a Weet-Bix bite or two but nothing that will really sustain him or grow him big and strong-like.
I do have to give D Man props for optimism though, because every morning, when asked what he would like for breakfast, he answers with ‘choco’, which is D speak for chocolate pudding.
Having never, ever once had chocolate pudding for breakfast, and his chances of ever receiving it being next to nothing, I think his tenacity is commendable.

That kid will go far.

Muffins disappear pretty quickly around these here parts, and although I do love a savoury muffin, I had never really busted them out for my family before today.
I thought we could give them a crack for breaky. I reckon they’re a fairly wholesome kind of breakfast. There’s everything in there a boy could need for his morning’s activities. A bit of flour, a bit of egg, a hint of bacon and some cheese. When you think about it, it’s kind of like a fry up in sheep’s clothing……except I threw in some sneaky, secret squirrel vegetables. Next to ‘shrooms, zucchini is my least favorite veg, however, for this kind of thing, they’re ideal. Innocuous, is the name of the game, and in these babies, they just blend into the mix….spinach? Same goes.
Corn gives a sweet pop, and onion adds flavour. I’m a convert to the savoury muffin.
You could make these ones vege-ma-tarian if you wanted but everybody knows that everything is better with bacon. Well, maybe Miss Piggy wouldn’t agree but who asked her, the old sow?

Yield – 17 muffins

You will need -

1 cup of self-raising flour
1 cup wholemeal flour
1 cup grated cheese
1/2 cup grated zucchini
1/2 corn kernels
a handful of spinach, finely chopped
1 rasher of bacon,finely chopped
1/2 small spanish onion, finely chopped
2 teaspoons baking powder
1 egg
1 cup milk
1 good pinch of mixed herbs

Per-heat over to 180C.
Cook off your onion and bacon in a fry pan.
While that’s doing it’s thing, combine dry ingredients in a bowl. Add your wet stuff to your dry and mix it well, taking care not to over mix.
Spoon it into your prepared muffin cases.
Chuck them in the oven for about 20 minutes or until a skewer comes out clean.

Eat, eat, eat.
The panel beater dude did me a large favour by coming to pick my car up today for the insurance evaluation tomorrow. I came him a bag full of these little rippers.
He’ll think I’m a great baker, who can’t drive for shit, but I’m ok with that.

Wow, we’ve covered some ground today, huh? Hope you’re all better at keeping secrets than I am.

 

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5 Responses to “Secret Squirrel Savoury Muffins”

  1. Jeff Steller September 5, 2012 at 9:08 am #

    Cheese, halved cherry tomatoes and herbs. The toms just get sweeter with baking.

  2. thecookingchook September 5, 2012 at 11:54 am #

    I love muffins, and I love, love, love this recipe! So much so, that I’m going to try it out this weekend. I can not WAIT for the weekend now….nom, nom, nom

Trackbacks/Pingbacks

  1. Double love for breakfast « thecookingchook - September 8, 2012

    [...] have altered the original recipe so if you would like to try the original recipe, click here. Note: the original recipe says to use wholemeal flour. Please don’t make the mistake I did [...]

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