Sunday, 16 May 2010

Cheese and Broccoli Lunch Muffins

Cheese and Brocolli Lunch Muffins - The Inky Kitchen

Pete and I are super bushed. We spent yesterday in Essex as I was getting more done to my back piece with Tiny Miss Becca. We had an awesome time despite the mega pain and the fact that no pain killers seemed to help me this time but the shop is so much fun the time flew by. Here is the gorgeous result of the five hours of ouchy...

My Back Tattoo - Tiny Miss Becca

So, needless to say, we needed a very yummy lunch today and warm, savoury muffins are a tasty and substantial lunch that are guaranteed to make you feel more alive from the inside out. Thankfully, they are also very easy to make so I was able to get these done in my zombie-like state without any bundles or mistakes!

Cheese and Brocolli Lunch Muffins - The Inky Kitchen

These babies taste best at room temperature and you can make them taste even better with a good smear of butter or cream cheese. I promise, they have revival properties that will fix the nastiest of hangovers or in our case, cut through the epic tiredness of a busy week.

Cheese and Brocolli Lunch Muffins - The Inky Kitchen

Cheese and Broccoli Lunch Muffins
Makes around 18 muffins if cooked in large cupcake cases

50g slightly salted butter
100g broccoli florets, small diced
50g button mushrooms - about 3 medium sized, small diced
50g white onion - about half a medium sized, small diced
1/8 tsp cayenne pepper
1.8tsp white pepper
good pinch of maldon salt
350g plain flour
2 1/2 tsp baking powder
250g cheddar or other hard cheese, grated
220ml milk and 1 large egg
, whisked together

Preheat the oven to 170 C / 325 F and line two muffin trays with 18 large cupcake or muffin cases.

Melt the butter in a large saucepan and cook the chopped brocolli, mushrooms, onions, cayenne, white pepper and salt for around 5 minutes until they are cooked and the onion is translucent. Take off the heat and set aside to cool.

Put the flour, baking powder and cheese into a large bowl and mix with a wooden spoon, slowly adding in the milk and egg - the mixture will be pretty stiff so it requires a bit of elbow grease! You'll feel better for it, honest.

Next mix in the slightly cooled cooked veggies until they are evenly distributed through the batter mixture.

Divide this mixture between the cake cases and bake for 30-35 minutes until the tops are golden and spring back when you poke them. If you insert a knife into the muffin, it should come out clean when cooked through.

Allow them to cool in the baking pans for 10 minutes, then remove and leave to cool to room temperature on wire racks.

Cheese and Brocolli Lunch Muffins - The Inky Kitchen

You can use any mix of vegetables or types of cheese you fancy in this recipe, just keep the weights roughly the same. You could even throw in some chopped ham or other cold meat.

These are great for picnics and lunch boxes and you can even take them out with you for a breakfast on the go!

I think I'm going to try these with sun dried tomatoes, olives, basil and some parmesan next!

Filled Hot Cocoa Cupcakes - Nancy's Sweet Treat Boutique

I had an order of my Hot Cocoa Cupcakes to make today too, here they are above being filled with milk chocolate ganache and below when they are finished with vanilla frosting, mini mallows and a nice drizzle of chocolate! If you microwave them the ganache centre melts as do the mallows and frosting on top - dreamy!

Hot Cocoa Cupcakes - Nancy's Sweet Treat Boutique

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