23 September 2014

Cheese? Yes please!

Finn's having a couple of mates over this arvo (ok, really just an excuse for us to have a coffee, but the kids enjoy the company too), so thought it was about time to whip up some more mini-muffins.  But this time, savoury.  I love savoury pinwheels, so thought that would likely translate into a love for bite-sized morsels of bacony, cheesy goodness.  And I was right.  

I got this recipe from kidspot, they have loads of recipes for (a) tempting little ones to eat, which is great if you have a picky eater and (b) kids to make (when they're a bit older than Finn, perhaps!).  For example, most savoury muffins will use corn kernels, and then milk and butter to bind the mixture.  This one cuts that - it uses creamed corn, so the corn and the wet ingredients are dealt with in one fell swoop.  Probably not quite as healthy, but if it gets them made quickly, and makes them easy for kids to make, then that's a fair trade-off to me.  

Anyhoo, here we go, enjoy!!  Oh - and they freeze really well, so make a heap then freeze to pull out for lunches or afternoon teas.  And 'cause I think even KB will be happy to take some in his work lunch, I put a dob of cream cheese in the centre of some...    

1 egg
2 cups flour
1/2 tsp salt
1 tbsp baking powder
1 cup cream corn
1 cup grated cheese
2 rashers bacon, diced and cooked
cream cheese (optional)

  1. Preheat oven to 200 degrees celcius.  Prepare muffin tray (12 normal sized, or 24 minis).  
  2. Combine flour, salt and baking powder in a bowl.  Add corn, cheese and bacon.  
  3. Break egg into measuring cup and whisk lightly.  Add water to make egg up to 3/4 cup.  Add to other ingredients and mix until just combined.  
  4. Spoon into muffin tins (add cream cheese if using - just poke a glob into each one) and bake for 15-20 minutes, or until golden.  
NB:  Dried herbs would be great into these too, and finely diced onion.  

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