I like to make big batches of savoury muffins and freeze them. They make excellent additions to our litter-free lunchboxes.
The day before, I remove what I need from the freezer and let them defrost overnight in the fridge. In the morning, it’s quick to add them to our lunchboxes for later on in the day.
I also like the endless variety of flavours and additional ingredients you can add to the basic recipe:
- Spinach and feta
- Grated cheese and crispy bacon bits
- Grated cheese and onion
- Peppadew and feta
- Grated cheese and Herbs
- Grated cheddar, bacon and sweet corn
- Chunky Boerewors
Looking at the above list, it is quite obvious that I rather like cheese!
I found a packet of salmon off-cuts at a bargain price, so my flavour du jour is Salmon & Garlic. Full of excellent omega oils and garlic to keep us healthy over winter.
Are you ready to bake?
- 1 1/2 Cups all-purpose flour
- 1 1/2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1 egg
- 1 Cup milk
- 1 1/2 Cups Your choice of fillings
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Preheat oven to 175 degrees C. Lightly grease 12 cup muffin cups
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Mix the flour, baking powder, baking soda, and salt together in a mixing bowl
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Stir the melted butter, egg, milk, in a large mixing bowl until evenly blended
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Slowly stir in the flour mixture to form a batter
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Add the fillings and mix
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Spoon about 2 tablespoons into each muffin cup
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Bake in preheated oven for about 35 minutes, until a toothpick inserted into the centre of a muffin comes out clean
The quantities listed above makes 12 muffins. I usually double up and bake 24 at a time. The majority go into the freezer for when required.
