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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Asparagus and capsicum frittata muffins (GF)

Tonight we turned to our freezer for dinner inspiration, given that we seem to have collected a variety of frozen meats that need to be used up. So, while Mr BBB headed out to the BBQ to cook up a batch of sausages, I looked in our fridge to see what else I could make to fill out our dinner plates. I found a bunch of asparagus, a capsicum and some of the lovely eggs from my boss’ farm, and it wasn’t too long before an idea popped into my head. IMG_3874 Frittata! But not just any frittata… IMG_3883 Asparagus and capsicum frittata muffins! I started by chopping 3 asparagus spears and half of the capsicum into small pieces. IMG_3875 I then gave Mr BBB the remaining asparagus, drizzled with a little olive oil and sprinkled with lemon pepper, to grill on the BBQ. IMG_3885 But back to the frittata muffins. I combined three eggs, milk (I used almond milk because that’s what I had in the fridge), gluten free SR flour and grated cheese…. IMG_3876 I divided the vegetables among a well greased 6 hole muffin pan.. IMG_3877 Topped with the egg mixture… IMG_3878 And baked for about 30 minutes, until the egg mixture had set. IMG_3881 IMG_3883 And we had ourselves pretty little frittata muffins! IMG_3884 Then it was time to put our dinner together. IMG_3886 Sausages, frittata muffins and grilled asparagus. IMG_3887 And, in true Aussie style, let’s not forget a good dollop of tomato sauce on the side. Mr BBB and I both started with 2 muffins, but each went back for a third…. IMG_3889 So they cant have been too bad. Actually, they were far from bad – they were light and fluffy, and rather moreish. I think they would also make a nice addition to a breakfast or brunch table, or be a portable snack to take to a picnic. And, don’t feel that you have to use asparagus and capsicum, I am sure that other vegetables and herbs would work easily as well. The possibilities are endless! Asparagus and capsicum frittata muffins (makes 6)

  • 3 spears asparagus, sliced
  • 1/2 red capsicum, diced
  • 3 eggs
  • 1/4 cup milk (dairy or non dairy)
  • 2tbs gluten free SR flour
  • 1/4 cup grated cheese
  1. Preheat oven to 190C, and grease a 6-hole muffin pan well.
  2. Divide vegetables evenly among the 6 holes.
  3. Whisk eggs and milk, then add grated cheese and flour, stirring to combine.
  4. Pour over the vegetables.
  5. Cook for 25-30 minutes, or until the eggs have set.
  6. Allow to cook for 5 minutes in the pan, then turn out onto a wire rack. Serve warm.

What about you? Are you a tomato sauce fan?I am a tomato sauce / mustard gal for sure. Although you can keep your BBQ sauce bleh!

Make mine a (GF) muffin

Training: Bike 31km After a celebratory Christmas and a fun-filled New Years, today was all about finding routine. And balance. We took a long bike ride, ate a healthy lunch, finally organised our new internet connection and caught up with friends for a farewell dinner. But no doubt the highlight of my day was breakfast. IMG_3905 Yes breakfast. For what better way to start the day, than with a batch of fresh, warm, savoury muffins. IMG_3890 IMG_3891 When I woke up this morning, the cooler temperatures had me yearning for a warm breakfast. However, bacon and eggs did not sound that appealing and I have been overdosing on porridge lately. Rather, savoury muffins, eaten fresh out of the oven, were just the thing I was craving. So quick to prepare, the house smelled amazing as these little bundles cooked in the oven. IMG_3892 IMG_3893 Packed to the brim with taste, and enjoyed with a cup of tea. IMG_3894 Just the breakfast I was after. And, once cooled, these muffins  keep well in an airtight container in the pantry so that you can also enjoy them at lunch and afternoon tea! IMG_3902 IMG_3903 IMG_3904  You must make a batch of these sometime soon. Seriously. GF Savoury herb muffins (makes 12)

Ingredients
  • 2 tbs onion relish
  • 2 cups GF self raising flour (or you could use regular SR flour)
  • 100g reduced-fat feta, crumbled
  • 2 cups baby spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup grated reduced-fat cheddar cheese
  • 1 tbs dried thyme
  • 1 tbs dried parsley
  • 2 eggs
  • 1 cup low-fat milk
  1. Preheat oven to 160°C. Lightly grease a muffin tray or 12 x silicone muffin moulds.
  2. Combine onion relish, flour, feta, spinach, tomatoes and cheese in a bowl.
  3. In a separate bowl, combine herbs, eggs and milk.
  4. Add egg mixture to flour mixture and stir until combined.
  5. Spoon mixture into prepared muffin tins and bake for 25-30 minutes or until cooked when tested with a skewer.

Variation: You could also add olives or bacon to the muffin batter, or grated carrot / zucchini for an extra veggie kick. What about you? What is your favourite warm breakfast? Happy Baking 🙂