Spinach, Cheese & Corn muffins

In the weeks after my recent op, I had many friends drop around with meals and goodies with I was extreeeeeeeemely grateful for!  The biggest surprise winner for my kids were some muffins made by my friend Anna.  I mean, they had green stuff in them and hers had three times more and in much larger pieces than mine in the pic above!  They chose them over her delicious handmade sausage rolls and had a couple each!

SPINACH CHEESE & CORN MUFFINS

2 cups SR flour
1 can of corn kernels
1/2 cup grated cheese
1/4 cup of chopped chives
2 cups of roughly chopped spinach
1 cup milk
1 egg
80g melted butter
2 tbs polenta

1.  Turn oven on to 200 degrees celcius.
2. Grease 12 cup capacity muffin tin.  Or just use muffin cases.
3. Combine flour, corn, cheese, flour & spinach in a mixing bowl and make a well in the middle.  
4. Combine milk, eggs & butter in a jug and pour into the well.  Using a wooden spoon, mix together until just combined. Try not to overmix (difficult with kids involved!)
5. Spoon the mixture into the muffin tins and sprinkle with polenta.  (The kids love this bit).
6.  Pop in the oven for 20-25 mins.  

They are particularly delicious fresh out of the oven with lots of butter!

Just like these, these & these lunchtime winners, they freeze well and are great to bring out and reheat when needing a yummy lunch or snack.



We have made them a few times since and they are still a hit.  

I always have lots of eager & adorable helpers in the kitchen.  


Can’t seem to get away with cooking on my own.  Is it the same at your house? 



For more easy peasy recipes, head over here.

EASY PEASY ‘CONVERTIBLE’ MUFFINS

This recipe was given to me about 7 years ago by a lovely girl called Adele. She and I attended a ‘knitting group’ together every Wednesday morning about 7 years ago when Goose was a baby. It was a small group of only around 6 of us who met each week to knit and chat in the back of the church around the corner from my house. It was a time in my life when I was struggling with my new role as a Mum and this group was just what I needed. Most of the ladies were older than my mother, but they were the most warm, open, caring, generous and supportive ladies that I have ever had the pleasure to know. The ‘knitting ladies’, as they were affectionately known, will always hold a very special place in my heart & memory.

This recipe is fantastic as you can change the flavour of the muffins depending on what you happen to have on hand… frozen berries, mashed banana, sultanas, chocolate chips, grated apple… the possibilities are absolutely endless!

ADELE’S ‘CONVERTIBLE’ MUFFINS

2 cups SR flour
3/4 cups brown sugar
1/2 cup vegetable oil
1/2 cup water
1/2 cup yoghurt
1 egg
1 cup of fruit/choc bits or whatever you like!!*

1. Set oven to 200 degrees celcius and line a muffin tray with patty pans.**
2. Put all ingredients together in a large bowl.
3. Stir gently together with a wooden spoon. Just enough stirring so that the ingredients are mixed.
4. Spoon mixture into muffin tray with each patty pan being about 3/4 full.
5. Put in oven for approx. 15 mins or until golden brown.

* This is the interchangeable/convertible part. Be creative!
I used chocolate melts when I made the ones pictured.

** Muffin trays often vary in size, but when I made these, it actually made about 16 muffins, so you might need two trays.


for more quick & easy recipes from FGB, click here.

EASY PEASY ZUCCHINI

I have another winner to share in the lunchbox stakes…
A winner all round as everyone loves it but most importantly – it freezes well, just like the last lunchbox winner, which helps enormously with the need for variety and for a time poor Mum.



1/2 cup grated zucchini
2/3 cup ricotta cheese
1 & 1/2 cups plain flour
3 tsp baking powder
pinch of salt
2 tbsp sugar
1 tspn chopped parsley
1/4 cup milk
1/2 cup melted butter
2 eggs

1. Mix the flour, sugar, baking powder, salt and parsley together in a bowl.
2. In another bowl combine together the milk, butter & eggs. To this second bowl, add the zucchini & ricotta cheese and then beat well.
3. Add this second bowl to the dry ingredients, stirring together until just moistened. Batter may look a little more stiff than your usual muffin mix.
4. Fill each muffin cup to about 2/3 full. Bake at 200 degrees celcius for 20-25 min or until golden brown.


Use baking paper as muffin liners (just like this) and it won’t stick to the patty pans like it did with mine. I used baking paper the other day when I made zucchini slice in muffin form (another lunchbox winner & pictured below) and it worked beautifully, so I’ll be using that next time I make these muffins!

If you have any healthy-ish recipes whether sweet or savoury, that would work for a lunchbox, please link them up to this post. I’m trying to get a bit of a collection together as I need all the help I can get and I’m sure it’ll be helpful for others too – thanks!



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