I’m not really sure what has been wrong with me tonight, but I’ve been in a right sorting out mood. I’ve gone through all my drawers and little nooks, throwing out stuff and rearranging. I feel so much better for it too! I started upstairs this morning and then this evening I tackled downstairs. I have a whole new pile to sell on eBay next month and a load of recycling to go into the bin tomorrow. If I wasn’t on a spending ban I’d be ordering bits and pieces to finish off my house, yes I’m in that kind of mood. Maybe that’s what I’ll spend my eBay money on should I make any…
Anyway, today’s post is a recipe. I haven’t done a recipe in ages, over a month ago, but I just haven’t been cooking anything worth a share. Little Miss has just started eating the exact same evening meals as me so I’ve been tackling the old favourites such as (veggie) sausage and mash, lasagne, spag bol, fish pie, stir fry before I head for the more adventurous… which is starting this week.. I have risotto (since she enjoyed a Slimming World version at my mums), fish chowder and something else I can’t remember off the top of my head! She’s such a good little eater and will attempt anything if she sees me eating it. This is what inspired me to get her involved in making something. We haven’t done anything since the brownie fiasco last year (she had a massive tantrum when I had to put it in the oven!) so when I returned from Bee’s on Friday night I didn’t have a chance to replace the bread before Saturday lunch, so I decided to have a go at making some savoury mini muffins. I altered a recipe I found in Tana Ramsay’s Family Kitchen book to include more flavours that Little Miss and I like, mainly garlic, chive and some diced onion. They turned out so well and tasted delicious that I thought I’d share the recipe for anyone else wanting something different for lunch than sandwiches. Little Miss kept insisting they were cakes though! They can also be frozen so the second batch I made I bagged up and stuck in the freezer to eat at a later date. You can also use the same recipe for full sized muffins rather than mini (which are better for a toddler) therefore the recipe will make 12 instead of 24.
300g Self-Raising Flour
1 tsp Garlic Powder
1 tbsp Chives
1/2 tsp Paprika
1 tbsp Baking Powder
2 Shallots (diced finely)
6 Slices of Honey Roast Ham (sliced finely)
185g Mature Cheddar Cheese (grated)
250ml Skimmed Milk
Parmesan for the top
What You Need
mixing bowl, wooden spoon, sieve, scales, muffin tin, cupcake cases, tablespoon, teaspoon, knife, chopping board, grater, whisk, measuring jug
- Preheat the oven to 190c/375f/Gas Mark 5.
- Place the cupcake cases into the muffin tin. I used a twelve hole muffin tin and made two batches from one mixture.
- Sieve the flour, paprika, baking powder and garlic powder into the mixing bowl. Rub in the butter until it turns to a breadcrumb like consistency.
- Add the shallots, ham, cheese and chives. Stir.
- Whisk the egg and then add to the mixture, followed by the milk.
- Mix together. It will be quite a sticky massive but don’t worry, it’s not meant to be smooth like if you were baking a cake.
- Spoon the mixture into the cupcake cases. I had them level with the top of the case because I didn’t expect them to rise by much.
- Sprinkle the Parmesan over the top then bake for 20 minutes.
So simple and so good. These were a huge hit with Little Miss, she ate two for lunch instead of a sandwich. What is you favourite recipe to bake with kids?