Bacon Cheese and Corn Muffins

A savoury muffin for the coming week's lunch-boxes.


3 rashes of bacon, diced

1 3/4 cup self raising flour

2 cups grated tasty cheese

1 1/2 cups milk (I substitute with 1/2 cup milk with 1/2 cup buttermilk)

1 egg

60gm butter, melted

1 1/2 corn, remove kernels from cob (125gm corn kernels)

1/2 tsp smoked paprika

dash of cracked black pepper

pinch of salt (optional)

1. Preheat the oven to moderate heat about 160-180C. 


2. Line a 12 hole muffin tray with baking cups. Alternatively, you can grease the tray. I find it easier to use the paper cups to minimise washing.


3. Sift flour into a bowl, add in the grated cheese, smoked paprika, bacon, corn kernels, salt and pepper. Mix to combine.


4. Slowly add in the milk, melted butter and beaten egg. Mix quickly and lightly together. 


5. Spoon the mixture into the muffin holes.


6. Bake for 20 minutes until golden brown.


7. Cool on wire rack.

Muffins can be freezed. Just reheat in microwave when ready to eat. 

Blueberry Muffins by Abby from Manila Spoon

I came across Abby's blog "Manila Spoon" through another blogger Linda (aka Biren) from Roti n Rice. Both Biren and Abby reside in US of A. That's the beauty of the blogging world, it knows no boundaries and many share their recipes with everyone.

Blueberry muffins are a staple lunchbox item in our home. When I found Abby's recipe, I bookmarked it to try. It is now a family favourite. The sour cream helps keep the muffins moist.

Blueberries can be expensive when not in season. I usually stock up in summer and freeze them for baking or smoothies.

You can't go wrong with this recipe.

Thank you Biren for introducing me to Abby's blog.

Thank you Abby for sharing your recipes. Much appreciated.

Banana Date Muffins

Muffins are great for lunchboxes. There are many varieties of muffins - sweet and savoury - that are easy to make and keep well in freezer for later. I usually make muffins from what I can find in the fridge or pantry.

In our home, we don't like to eat bananas that have brown spots on them. We prefer our bananas unblemished, yes we're a fussy lot. The easiest ways to use blemished bananas are in smoothies and baking banana bread, banana cake and muffins.

I found this quick and easy muffin recipe made with vegetable oil and buttermilk. I had all the ingredients in the pantry plus 3 bananas that I had freezed last week.

A whisk and a spin, the muffins are ready to bake for 20 mins. Perfect for afternoon tea.

2 cups self raising flour, sifted
1/2 cup brown sugar, packed firmly
1 tsp mixed spice (you can reduce this)
1 cup mashed bananas (2 large bananas)
1 cup pitted dates, chopped
3 eggs, lightly beaten
1/3 cup vegetable oil
1/3 cup buttermilk **

**Buttermilk can be substituted by adding 2 tablespoons of lemon juice to 1 cup of milk

Line a 12 hole muffin pan with baking paper cups.

Sift dry ingredients into a large bowl, stir in remaining ingredients.

Spoon mixture into the prepared muffin pan.

Bake in moderate hot oven about 20 mins.  For my oven, I set the temperature to 120C.

Makes 18 (medium size muffins)

Lunchbox Idea - Raspberry and White Choc Muffins

The coming week is the last week of Term 3. Over the last two weeks, I have been struggling with ideas for my girls' lunchboxes. Sandwiches are getting boring and there are no more homemade sausage rolls or curry puffs in the freezer ready to bake in the morning. I rummaged through the pantry and freezer to see what I could find. Found a bag of frozen raspberries in the freezer and a packet of white choc chips in the pantry. A quick check and I had all the other ingredients to turn these into muffins for the coming week. It's easy, doesn't require the KitchenAid mixer.

2 1/4 cups (335gm) self raising flour
1 cup (220gm) caster sugar
1 tsp vanilla extract
2 eggs, lightly beaten
100gm butter, melted then cooled
1 cup (250ml) milk
1 tsp grated lemon rind
1 cup frozen raspberries
3/4 cup Nestle White Choc bits

1. Preheat the oven to moderately hot. Line a 12 hole muffin pan with baking cups.
2. Sift the flour into large bowl, add the sugar.
3. In a measuring jug, beat the eggs with vanilla extract, grated lemon rind, milk and melted butter. Pour liquid mixture into the flour and sugar mix.
4. Stir through and then add the raspberries and choc bits. Mix well but do not over-stir.
5. Spoon mixture into the baking cups. Bake in the oven for 25 minutes.
Stand the muffins in pan for a few minutes before turning onto a wire rack.

- Posted using BlogPress from my iPad

Apple Berry Crumble Muffins

Another baked good recipe from this year's Spring Fair. I made this for the Kindergarten Cake stall.
My family love the crunchy crumble on top. The fruits in the muffins keeps it sweet and moist.

 1 3/4 cups self-raising flour

3/4 cup caster sugar
1/2 cup almond meal
1 Granny Smith apple, grated
1/2 cup strawberries, hulled, chopped
125g butter, melted
1/3 cup milk
2 eggs
1 teaspoon vanilla essence
 

For the crumble:
1/2 cup plain flour
60g butter, chilled, cubed
2 tablespoons caster sugar
2 tablespoons slivered almonds, chopped (optional)

Note: important that the butter is chilled to get a crumbly outcome.

1. Preheat oven to 200°C. Line a 12 x 1/3-cup capacity muffin pan with paper cases.
2. Make crumble: Sift flour into a bowl. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar and nuts. Cover. Refrigerate.
3. Combine flour, sugar and almond meal in a bowl. Stir in apple and strawberries.
4. Whisk butter, milk, eggs and vanilla in a jug until well combined. Pour into dry ingredients. Gently stir until just combined. Spoon mixture into prepared cases.
5. Sprinkle over crumble. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack. Serve warm or cold.
   
   Makes 12 muffins

Choc Brownie Muffins

Something easy for morning/afternoon teas. This will also be good for the cake stall at school fetes (fairs).

2 cups (300gm) self raising flour
1/3 cup (35gm) cocoa powder
1/3 cup (75gm) caster sugar
60gm butter, melted
1/2 cup (95gm) Choc Bits (choc chips/callets)
1/2 cup (75gm) pistachios, coarsely chopped
1/2 cup (165gm) Nutella
1 egg, lightly beaten
3/4 cup (180ml) milk
1/2 cup (120gm) sour cream

1. Preheat oven to moderately hot. Line a 12-hole muffin pan with baking cups.
2. Sift the dry ingredients into a large bowl. Stir in remaining ingredients.
3. Divide the mixture amongst the prepared pan.
4. Bake the muffins in the oven for about 20 minutes.
5. Stand muffins in pan for 5 minutes before turning over on to wire rack.
6. Dust with sifted extra cocoa powder, if desired.

N.B. I managed to get about 15 muffins from this recipe.

Choc Chip Banana Muffins

What to do with four over-ripe bananas? Choc Chip Banana Muffins! I used the recipe from here. Easy to whip up with an able assistant by my side whisking the eggs and milk mixture as well as mashing or was it smashing the bananas.
Great for lunchboxes and morning tea. I doubled the recipe as I had so many bananas.

Makes 18 muffins.

Savoury Bacon and Corn Muffins

 *** This is a backdated post****

Last Wednesday, we went on a picnic with our friends, the Salionas family. I made some these muffins to share. I could find the exact recipe so I searched online and tweaked a recipe or two. The muffins were delicious, a good alternative to sandwiches for picnics.

1/4 red capsicum (bell peppers), chopped
1/2 spanish onion (red onion), chopped
2 rashers bacon, chopped
2 corn, cut kernels from centre
2 cups self raising flour
1 tsp baking powder
1/4 tsp of smoked paprika powder
1/2 tsp salt
2 eggs
1 cup buttermilk
4 tbsp olive oil
Grated cheese (I used cheddar or tasty)

1. Preheat the oven to 160C (120C for my oven)
2. Saute the onions, bacon and capsicum together in a pan until onions are soft. (Optional: add 1 tbsp olive oil). Then remove from heat and cool.
3. In a medium size bowl, sift the flour, add baking powder, smoked paprika and salt.
4. In a measuring jug, measure 1 cup buttermilk and add in two eggs, beat well.
5. Add the corn kernels and grated cheese to the sifted ingredients, and then make a well. Pour in the buttermilk and egg mixture. Lastly, fold in the fried bacon, onion and capsicum.
6. Add the oil. Mix well.
7. Lightly grease the 12 muffin tray. Spoon the mixture into the muffin cup. Sprinkle with grated cheese (I used tasty/cheddar).
8. Bake for 15 minutes. Remove from oven when cooked and cool in the tray for 10 minutes.

Makes 12.

White Chocolate and Macadamia Muffins

Caitlin and I made these today for breakfast.

2 cups (300gm) self raising flour
2/3 cup (150gm) caster sugar
3/4 cup (140gm) white chocolate bits
2/3 cup (75gm) coarsely chopped macadamias, toasted
60 gm butter, melted
3/4 cup (180ml) milk
1 egg, beaten lightly

1. Preheat the oven to moderate hot. Line the muffin pan with muffin cups.
2. Sift the flour into a large bowl. Add sugar and remaining ingredients. Mix thoroughly.
3. Divide the mixture amongst the muffin cups.
4. Bake muffins in the moderate hot oven for about 15-20 minutes (depending on size of muffins). Stand the muffins in pan for a few minutes before turning them over.

I used small SOLO muffin cups and made about 12. I think with the larger muffin pans, you might get about 6-8.

Mixed Berry Muffins

Caitlin and I made these for the coming week's morning and afternoon teas.

2 1/4 cups (335gm) self-raising flour
1 cup (220gm) caster sugar
1 teaspoon vanilla extract
2 eggs, beaten lightly
100gm butter, melted
1 cup (250ml) milk
1 teaspoon grated lemon rind (we left this out)
200gm fresh or frozen mixed berries

1. Preheat the oven to moderate hot. 
2. Line muffin tray with baking cups.
3. Sift flour into large bowl, add sugar, vanilla extract, beaten egg, melted butter and milk. Stir through gently, then add the berries.
4. Divide the muffin mixture amongst the prepared cups.
5. Bake the muffins in the moderately hot oven for 30-35 minutes. Stand muffins in pan for few minutes before turning them onto a wire rack.