We went to a lovely birthday party this morning. I baked some cheese muffins and some carrot and sultana muffins for my friend Tania. She wanted savoury party foods, and then have just the birthday cakes as the sweets – a great idea that I might try myself.
To make these cheese muffins (about 40 minis), I mixed 2 1/2 cups of self raising flour, a pinch of salt and 2 Tbsp sugar, as well as some mixed herbs and Moroccan seasoning.
In a separate bowl, I whisked an egg, then mixed in 1 1/2 cups of milk and 2 Tbsp oil. I grated cheese until I had about a cup, then added the cheese and the liquid mixture together. I mixed slowly and not too much.
I spooned teaspoons of mixture into a mini muffin pan, being careful not to disturb the mixture too much (otherwise the muffins tend to be too smooth). They baked in my electric oven at 185 degrees for 12 minutes. Hello? Yummy!!
I also made carrot and sultana mini muffins, which were a lot more moist because of the carrot and sultanas. The recipe is similar, and is one that I often make for school lunches: 2 cups SRF, 2/3 cup sugar, 1 egg (whisked lightly), 1 cup of milk, 2 Tbsp oil. Mix wet ingredients and then add them to the dry ones. Lightly combine all ingredients, then add 1 cup of grated carrot and 1/2 cup sultanas.
You might like to add some herbs or spices. Spoon Tbsps of mixture into the muffin pan (or tsp if using a mini pan). Bake at 185 for 12-18 minutes, depending on size of muffins. This recipe will make 12 good sized muffins, or about 40 mini ones.
I heart baking. I really love baking in the holidays and I’m sad to say our diet is consisting of too many treats at present…