Mum’s Magnificent Muffins

Savoury Muffins by our lovely Mother 

We love you mum


Our lovely mother had us all set for snacks over the busy exam period and end of semester. Being able to devour a savoury muffin for morning tea or an afternoon – pick-me-up was what got us through study and folio finals.

As we’re not much sweet tooth’s, these savoury muffins are perfect for any meal/time of the day. We had them for breakfast, lunch, snacks or as a side to a winter soup.

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Roasted Sweet Potato and Chives 

– 2 organic eggs

– 2 cups of lactose free milk

– 1 cup of roasted sweet potato

– 1/2 a cup of sun dried tomatoes

– 1/2 a cup of roasted capsicum

– 200 grams of feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/2 a cup of chives

– 1/4 of a teaspoon of himalayan salt and pepper

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Method

1) Preheat the oven to 180 degrees celsius

2) Chop up the sweet potato and roast them in the oven for around 35-40 minutes (until you can easily place a knife through)

3) In a large bowl, mix together the eggs, grape seed oil, bicarb soda, baking powder, salt, pepper and chilli flakes

4) Finely chop the semi dried tomatoes, roasted capsicum and chives

5) Add these ingredients to the egg/milk mixture

6) Stir in feta and the roasted sweet potato to the mixture (you do not need to mash the sweet potato prior)

7) Add all the flour and carefully mix all ingredients together

8) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

9) Bake for 35-40 minutes!


Caramelised Leek and Feta 

– 2 organic eggs

– 2 cups of lactose free milk

– 2 cups of organic caramelised leek

– 300 grams of organic feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/4 of a teaspoon of himalayan salt and pepper

– – – – –

Method/ingredients for caramelising the leeks

1) 2-3 leeks (depending on size) need to be halved and thinly sliced

2) To a pan add, 1 tablespoon of olive oil and 20 grams of butter

3) Add the leek to the pan and sauté for about 5 minutes or until golden

4) Add 1 tablespoon of water, 1 tablespoon of brown sugar and 1 tablespoon balsamic vinegar

5) Saute for 1-2 minutes

– – – – –

Muffin Method 

1) Preheat the oven to 180 degrees celsius

2) In a large bowl mix the oil, eggs, milk, bicarb soda, baking powder, salt, pepper and chill flakes

3) Add the caramelised leek and the feta a stir gently

4) Add the flour and stir gently… again

5) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

6) Bake for 35-40 minutes!

Love M + S

x

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Warm Moroccan Chicken Salad

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Ingredients (serves two for a main or three for an entree/light meal)

– One small eggplant

– Half an avocado

– One small zucchini (we used three tiny zucchini’s from our organic garden)

– Two small truss tomatoes

– Around four large leaves of kale

– Chicken breast (one or two depending on how large you want this meal to be)

– Two heaped tablespoons of greek yogurt

– Half a pomegranate

Homemade dukkah (click on link for recipe)

– Pine nuts

– A little bunch of Moroccan mint leaves

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Method

1.  Place a pot of water on the stove and bring to boil with some salt

2. Cut the chicken breast in small cubed chunks and place in water once it boils, leave chicken in for aprox  5-7 mins depending on the size of the pieces (test one piece to see whether it is still too pink inside)

3. Whilst the water is coming to a boil, wash all vegetables thoroughly and cut open the pomegranate – removing the seeds from one half only.

4. Slice the zucchini horizontally so that you have rectangular pieces around 3 cm’s long. Place zucchini under the grill with a drizzle of olive oil and pepper. Leave until it begins to brown at the edges. You could also add dried cumin before placing under the grill

5. Chargrilled eggplant: Use tongs to safely hold the eggplant on top of an open stove and keep rotating it above the flame until the skin starts to blister (be careful!). This will take some time but it will create a lovely, rich chargrilled effect.

6. Dice the tomatoes and avocado into small portions

7. PLace the kale leaves on the bottom of the plate and from here use your hands to mix all ingredients together thoroughly with a teaspoon of olive oil. Once all ingredients are on the plate, neatly place the pomegranate, dukkah and yoghurt on top.

8. Eat a moroccan feast

*If you wanted to create this into a heartier meal, try adding some couscous or freekeh. If you enjoy dates, they would also work nicely.

M + S xx