Savoury cheese and ham muffins

Why is it always the case that during the school week I have to (sometimes literally) drag the kids out of bed, yet on Sunday – when we can all sleep in – they are up at 5.30am and ready to start the day!?

Yes, as I lay in bed this morning, enjoying what I thought was going to be a little extra snooze time, the all-to-familiar call came through the monitor. Followed by a  little patter of feet down the hall. No amount of coaxing could get the girls back to bed, so that was it – our day officially started.

We played games, we ate breakfast (and second breakfast), we read stories, we more than likely annoyed the neighbours when we took the fun outside (sorry), and we even did a little baking.  And all before 9.00am.

On the menu? Savoury muffins – made with only 6 ingredients.

Flour, grated cheese, ham, milk, egg and olive oil. Kept very simple on this occasion as I plan to use them in the kids’ lunch boxes this week (and anything ‘green’ or ‘unusual’ is likely to be met with disdain at the moment).

While I measured the ingredients, the girls had fun stirring them and dividing them amongst the cases. Into the oven for 20 minutes, and we soon had ourselves a tasty morning tea.

I love the simplicity of this recipe – but it could easily be jazzed up for more adventurous palates. Some fresh herbs, sundried tomatoes or zucchini would be lovely, or even some olives if you had some on hand.

Oh and the littlest one, in particular,  wasted no time in sampling our efforts!

Print Recipe
Savoury cheese and ham muffins
Course Baking
Cuisine Baking
Keyword muffin
Servings
muffins
Ingredients
Course Baking
Cuisine Baking
Keyword muffin
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 200C and line a muffin tray with paper cases.
  2. Place the sifted flour, 3/4 of the cheese and the ham in a large bowl. Stir to combine.
  3. In a separate bowl, whisk together the milk, egg and olive oil.
  4. Add the wet ingredients to the dry ingredients, and stir until just combined. Spoon into the prepared cases and top with the remaining cheese.
  5. Bake for 20 minutes or until cooked through.
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Banana raisin muffins

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Yes, I did it again.

I left some bananas in the fruit bowl too long.

Meaning they were waaaay too overripe to eat, yes, but perfect for a batch of banana muffins.

This time I went with a simple version. No coconut, no berries, just the addition of raisins for some extra sweetness.

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What I love about recipes like these is the yield. Some for now, some for later, and some packaged up and frozen for school lunchbox treats.

And suddenly leaving a few bananas in the fruit bowl too long doesn’t seem like such a bad idea after all!

img_1263 Banana raisin muffins (makes 12)

  • 2 cups self raising flour – sifted
  • 1/3 cup caster sugar
  • 1tsp cinnamon
  • 2 eggs
  • 2 bananas, mashed
  • 1/2 cup vegetable oil
  • 1/2 cup natural yoghurt
  • 1/2 cup milk
  • 1/2 cup raisins
  1. Preheat oven to 180C and line a muffin pan with cases.
  2. Combine dry ingredients, and make a well in the centre.
  3. Combine eggs, bananas, oil, yoghurt and milk – and pour into the dry ingredients. Stir until just combined, then fold through the raisins.
  4. Spoon into the muffin cases, and bake for 20 minutes – or until golden brown. Cool on a wire rack.

 

Coco-banana muffins

My weekly routine inevitably changed when Miss C started pre-school and I increased my work hours, and I feel as if I’ve been trying to find the “new normal” ever since. The days are quite frantic, as I work out who needs to be where, with what, and when (all while desperately hoping that I don’t  mess things up and forget a school pick-up!).

To try and streamline things, I’ve changed from little grocery shops throughout the week to (hopefully) a big shop once per week. This is working quite well, although the rate at which my girls consume yoghurt has meant there have been a few emergency yoghurt dashes.

And, on occasion, the bananas that I bought at the start of the week do not look so fantastic at the end of the week.  But we all know that overripe bananas can be perfect for baking – with the added bonus that a healthy baked treat makes a perfect school lunch-box addition.

On this occasion, I had two quite sad looking bananas taking up my fruit bowl. A quick rustle through the pantry revealed that we also had coconut and honey.

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And so these little banana-coconut beauties came to be.

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I used smaller patty cases, which yielded around 20 – and the whole batch took only 20 minutes or so to make – from start to finish.

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I kept some out for the next few days, and froze the others in bags of two for future lunch-box additions.
IMG_7608 Miss C wolfed down a few as soon as the came out of the oven, without noticing that I’d reduced the sugar content – so I’m calling it a kid snack win!

Coco-Banana Muffins – makes 20 small muffins

  • 2 cups self raising flour
  • 1/2 tsp bicarb soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/3 cup caster sugar
  • 1/2 cup coconut
  • 1/3 cup coconut oil
  • 1/2 cup milk
  • 2 tbs honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 bananas, mashed
  1. Preheat oven to 180C, and line a couple muffin pans with paper cases.
  2. Sift the flour, bicarb soda and cinnamon into a large bowl. Stir through the salt, sugar and coconut.
  3. In a separate bowl, whisk together the coconut oil, milk, honey, eggs, vanilla extract and banana until well combined.
  4. Pour the wet ingredients into the dry ingredients, and stir until just combined.
  5. Divide between paper cases and bake for 12-15 minutes.

(As I mentioned, I made 20 smaller muffins. If you wanted to make bigger muffins, just allow a little longer cooking time).

What about you? What’s your favourite way to use up  leftover bananas?

Blueberry Chia Muffins

IMG_4256 This weekend just gone, Mr BBB was away for both days. Which meant I had solo parenting duties all weekend – and no Saturday hike or Sunday brunch buddy. I did, however, spend a crazy amount of time making cardboard-box cars, nursing, painting, grocery shopping, nursing, walking, lego-ing, nursing, dancing, nursing….you get the idea! Oh and there was a trip to the vet with all in tow when the furry member of our family got into a neighbourhood scrap. Don’t get me wrong, we had a lot of fun together – but I was well and truly t-i-r-e-d when Sunday night rolled around (hats off to all the super-hero single parents out there!) I also spent a little time in the kitchen baking with Miss C.  And muffins – being relatively straightforward and kid-friendly – seemed the perfect treat to bake. IMG_4229 On the menu? Chia blueberry muffins – that turned out to be a little random when Miss C kept adding ingredients while my back was turned haha IMG_4240 She had a ball stirring all the ingredients together, and sprinkling the top with oats. IMG_4248 (^^ and sampling the yoghurt, by the looks of things….) IMG_4252 The end result? Well they were rather delicious.  Not as sweet as your regular muffins – but packed with bursts of blueberries and a little crunch from the chia seeds. IMG_4253 A tasty afternoon in the kitchen indeed. IMG_4257 Blueberry Chia Muffins (makes 10)

  • 2 cups self raising flour – sifted
  • 1/3 cup caster sugar
  • 1ts cinnamon
  • 2 tbs chia seeds
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup natural yoghurt
  • 1/2 cup milk
  • 1/4 cup oats + extra
  • 1/2 cup blueberries + extra
  1. Preheat oven to 180C and line a muffin pan with cases.
  2. Combine dry ingredients, and make a well in the centre.
  3. Combine eggs, oil, yoghurt and milk – and pour into the dry ingredients. Stir until just combined, then fold through the blueberries and oats.
  4. Spoon into the muffin cases, and top with extra oats and blueberries.
  5. Bake for 25 minutes – or until golden brown. Cool on a wire rack.

What about you? What is your favourite thing to cook with kids?

Banana Bran Muffins

While I love cooking, I love baking even more. There is something so very relaxing about pulling together ingredients and creating a delicious sweet treat for the family to share. And with our littlest member of our family having now found her sweet tooth (thanks perhaps to Easter, or Grandad and his Freddo Frogs?!) – I’ve had to find healthier alternatives to keep her fooled… So last weekend, we got to baking. On the menu? IMG_9571 - Copy Banana bran muffins! IMG_9562 They have a little sugar, but not a lot, and are jazzed up with the addition of bran flakes, sultanas and wholemeal flour. And bananas. Of course. IMG_9564 Mixed, and spooned into muffin cases.. IMG_9565IMG_9566 Then baked until golden brown. IMG_9569 They didn’t rise as much as muffins might normally do – but they remained a nice soft muffin without being dense. IMG_9570 And while they may not have the allure of her Grandads secret chocolate stash, the little one seemed happy enough with the alternative. IMG_9574 Another bonus? Being able to freeze these – so that we can continue to enjoy them over the next few weeks too! Banana Bran Muffins – makes 12  (adapted from here)

  • 60g all bran
  • 250ml milk
  • 60g butter
  • 60g raw caster sugar
  • 1 egg
    • 130g wholemeal plain flour
    • 1tbs baking powder
    • 2 bananas, peeled and mashed
    • 80g sultanas
    1. Preheat oven to 180C and line a 12-hole muffin pan with paper cases.
    2. Soak the all bran in the milk for 10 minutes.
    3. Cream butter and sugar, until pale and creamy. Add egg, and beat well until combined.
    4. Stir in the soaked bran, sifted flour and baking powder.
    5. Fold in the banana and sultanas, and stir until just combined.
    6. Spoon into the prepared cases, and bake for 25-30 minutes.

    What about you? Do you have a favourite muffin?

    Banana maple muffins

    IMG_6726 It is not unusual, these days, for me to wander around the house humming a nursery rhyme or children’s TV show theme song. For Charlotte loves music, and she certainly loves some of the shows ABC2 has to offer. IMG_6718 It generally only takes Mr BBB or I to start humming a tune, and I guarantee it will remain in both of our heads for the rest of the day. IMG_6720 On this occasion, it was Bananas in Pyjamas. All day. Those silly bananas….. IMG_6723 So it seemed only appropriate(or perhaps it was completely inappropriate ?!) – that I made a batch of banana muffins later in the day. IMG_6729 Flavoured with maple, and topped with walnuts, these were a tasty little treat indeed. IMG_6724 Shame they did nothing to get the tune out of my head! Oh how life has changed…. Banana muffins makes 8

    • 2 bananas, mashed
    • 1/2 cup sugar
    • 1 egg
    • 1 tbs maple syrup
    • 75g melted butter
    • 1.5 cups self raising flour
    • walnuts
    1. Preheat oven to 180C, and line 8 muffin cups with liners.
    2. Mix banana with the sugar, egg, maple syrup and butter, until combined.
    3. Add the flour, and stir until just combined.c
    4. Spoon amongst the muffin pans, and top each with a couple walnuts.
    5. Bake for 20 minutes, then cool on a wire rack.

    What about you? Had any songs stuck in your head recently?

    Apple Chai Muffins

    I seem to recall that my love for chai began when I was pregnant. I was looking for a caffeine free alternative to my regular coffee, and it worked just a treat. And, post-pregnancy, I still find myself turning to chai lattes when I feel like a warm and sweet drink. So I was certainly keen to try Bondi Chai’s latest versions when they offered to send me a sample. IMG_2550 And, true to form, it has been a perfectly delicious drink when the afternoon slump hits. Last weekend, I wanted to get a little creative with the chai powder, and having a bag of apples on hand, apple muffins seemed the logical choice! IMG_2552 Flavoured with the club cinnamon variety because….well…apple and cinnamon are quite rightly a match made in heaven. IMG_2554 And I was certainly rather pleased with the result. IMG_2579 IMG_2565 Substituting some of the oil with natural yogurt, these muffins turned out moreishly moist. IMG_2573 Sweet, but not too sweet, with the perfect amount of cinnamon and spice from the chai powder. IMG_2583 Delish! And thankyou to Bondi Chai for the samples! Apple Chai Muffins (makes 8 large) apple

    • 220g self raising flour
    • 2pkts (28g) chai powder
    • 1/2 cup sugar
    • 3/4 cup milk
    • 1 egg
    • 1/4 cup oil
    • 1/2 cup greek / natural yoghurt
    • 1 apple grated (+ an extra half sliced thinly)
    1. Preheat oven to 180C, and line a muffin tin with paper cases.
    2. In a medium bowl, combine the flour and chai powder.
    3. In a separate bowl, combine the remaining wet ingredients.
    4. Make a well in the centre of the dry ingredients, and pour in the wet ingredients. Mix until just combined (don’t over-mix).
    5. Spoon the batter into prepared muffin cases to about 2/3 full.
    6. Finish by pressing a couple apple slices into the centre of each muffin.
    7. Bake for 20-25 minutes or until cooked.
    8. Allow to cool in the tin for 5 minutes, then place on a wire rack.

    What about you? Are you a fan of the chai?

    Blueberry muffins

    IMG_1980 With the emergence and rising popularity of cupcakes, macarons (and was it then cake pops?) sometimes the old classics seem to be forgotten. But I am pretty certain that nothing will ever beat the humble blueberry muffin, particularly when it is enjoyed warm, straight out of the oven. .IMG_1970 I know for certain that Mr BBB shares this sentiment, for I recently discovered that he indulges in a freshly baked blueberry muffin from our local cafe on his way to work every Saturday. IMG_1969 Not to be outdone, or perhaps in an attempt to secure his food loyalty, I decided to make a batch of these ol’ classics last week. IMG_1972 And they really are very simple to put together. Just flour, baking powder and sugar, combined with oil, egg, milk, vanilla and, of course, the blueberries! IMG_1973 While my preference is for fresh blueberries in muffins, I just couldn’t bring myself to spend $8 on a punnet. Instead, I turned to the next best thing – frozen blueberries – that set me back a far more modest $3.50. IMG_1975 While there are a tonne of recipes out there for blueberry muffins – I used this one on this occasion. IMG_1978 The result being light fluffy muffins (jam packed with berry goodness),  a house that smelled amazing and perhaps a gentle reminder to my husband of where his food loyalties should lie lol What about you?  Do you like baking muffins?

    Memory loss & muffins

    IMG_6853 I have never been someone who has a particularly good memory. So much so that photographs, diaries and blogging have really been my saviours when it comes to keeping track of what I did yesterday, last week, last year… You get the drift. Then I fell pregnant. And  ‘baby brain’ kicked in. Then my daughter was born. And sleep deprivation kicked in. And it seems that my memory is now completely gone as a result, with me  forgetting even the most obvious of things. Take this week’s forgetfulness by way of example:

    • I forgot to call my Dad on his birthday. He didn’t seem too fussed when I called the next day almost in tears, but I still get sad just thinking about it.
    • I put a load of washing on, and completely forgot to add laundry detergent. Twice. In a row.
    • I mailed a letter to my Mum, and forgot to write the postcode on the front. Here’s hoping it still reaches its destination.
    • I stared at my computer for a good 10 minutes trying to remember my password to log in.
    • I dressed Charlotte after her bath in a singlet and jumpsuit. Then realised it is probably a good idea to go back and  put a nappy on her too…
    • I have put my sunglasses down somewhere. And I have no idea where.
    • I forgot to eat up the bananas in our fruit bowl, that were rapidly nearing the end of their life.

    So although I couldn’t take back many of the things I forgot this week, I could fix the final one in the list. For overripe bananas mean only one thing…. IMG_6845 Baking time! IMG_6846 In this case… IMG_6847 Banana raspberry spelt muffins. IMG_6848 Fluffy on the inside, and with a hint of tartness from the raspberries. IMG_6849 Perfect comfort food when one is starting to lose their mind. IMG_6852 Banana raspberry spelt muffins (makes 12)

    • 2 cups spelt flour
    • 1.5 tsp baking powder
    • 0.5 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp ground cinnamon
    • 1/2 cup caster sugar
    • 2 overripe bananas, mashed
    • 1/2 tsp vanilla essence
    • 1 egg
    • 3/4 cup milk
    • 2 tbs vegetable oil
    • 2 tbs apple sauce
    • Frozen raspberries- for topping
    1. Preheat oven to 180C, and line a 12 muffin tray with paper cases.
    2. Combine the dry ingredients in a medium bowl, then make a well in the centre.
    3. In a separate bowl, combine the wet ingredients. Pour into the dry ingredients, and stir until just combined.
    4. Divide among the muffin cases (about 3/4 full), and push 4 or 5raspberries into the top of each muffin.
    5. Bake for 20-22 minutes, or until a skewer inserted into the centre of the muffin comes out clean.
    6. Allow to cool on a baking rack.

    What about you? Do you have a good memory?

    Banana maple spelt muffins

    IMG_4917 Slowly but surely I am getting used to being on maternity leave. Although, truthfully, it has taken the better part of the week for me to really start to settle into my new routine.  I guess going from working 10+ hours per day over the past 8 years, to working…well…. zero…does require a certain adjustment. I’ve found that my mornings remain fairly productive…breakfast, blog reading, checking work emails (*I confess*), chores and any little house projects I feel like tackling. After lunch, however, I try to spend my time doing very little. An afternoon walk to the shops, nap time on the couch, some baking perhaps, and a healthy dose of reading or tv watching. Mr BBB arrives home shortly thereafter, and I pounce on him for conversation and “news” from his day. Poor guy doesn’t get a moment to himself (hey a gal needs conversation after spending the day alone!) During one of my many ‘potters’ around the house today, I came across a very sad sight. IMG_4900 Well sad for my morning breakfast porridge, but perhaps not so sad for my baking mojo. IMG_4901 For what better way to use bananas that have reached the end of their life than by using them in a baked treat? IMG_4903 IMG_4907 IMG_4909 Banana maple spelt muffins to be precise. IMG_4911 The thing I love about muffins is not only how versatile they are, but also how quick and easy they are to make. IMG_4912 Just take your dry ingredients, mix them with your wet ingredients… IMG_4914 Pour and bake. IMG_4916 Then around 20 minutes later, not only does your house smell like a bakery, but you have a tasty treat to enjoy warm straight out of the oven… IMG_4913 IMG_4920 Or let them cool, pack them up, and send them along with your husband when he heads to the rugby (while you dine with the gals!) IMG_4924 Either way, they never really last long Smile  Banana maple spelt muffins* – makes 12

    • 1.5 cups spelt flour
    • 0.5 cups GF plain flour
    • 1.5 tsp baking powder
    • 0.5 tsp baking powder
    • 1/4 tsp salt
    • 0.5 tsp ground cinnamon
    • 1/2 cup caster sugar
    • 2 overripe bananas, mashed
    • 1 egg
    • 3/4 cup milk (I used vanilla soy milk)
    • 2 tbs vegetable oil
    • 2 tbs maple syrup
    • 2tbs rolled spelt (for topping)
    1. Preheat oven to 180C, and line a 12 muffin tray with paper cases.
    2. Combine the dry ingredients in a medium bowl, then make a well in the centre.
    3. In a separate bowl, combine the wet ingredients. Pour into the dry ingredients, and stir until just combined.
    4. Divide among the muffin cases (about 3/4 full), and sprinkle with rolled spelt flakes.
    5. Bake for 20-22 minutes, or until a skewer inserted into the centre of the muffin comes out clean.
    6. Allow to cool on a baking rack.

    * these muffins are not gluten free, as they contain spelt flour. I am, however, able to tolerate spelt flour quite well, and opt to use it in my baking quite often. If you wanted to make a GF version, I would substitute the spelt flour for a GF baking flour mix. What about you? Do you have a favourite muffin variety?