Kane's Kitchen - 18th October 2011 - Savoury Muffins

Savoury Muffins

Serves:  makes 6

Prep Time:  15 mins

Cook Time:  25 mins

What You’ll Need:

• 2 cups self-raising flour
• 1 tsp baking powder
• 1 tsp salt
• 1.2 brown onion, chopped finely
• 3 mushrooms, chopped finely
• 1 small zucchini, grated
• ½ carrot, grated
• 75g shaved prosciutto, thinly sliced
• 1 cup grated tasty cheese
• 2 eggs
• ¾ cup milk
• 110g butter, melted

 What You’ll Need To Do:

1.        Preheat oven to 200C.  Lightly spray a 6 hole muffin pan with cooking oil spray.  If desired, line the base of each hole with rounds of baking paper.

2.        Saute the onion, mushrooms and prosciutto in a pan with some olive oil for two minutes.  Set aside.

3.        Place grated zucchini and carrot onto a sheet of paper towel.  Remove as much moisture as possible. 

4.        Sift the flour, baking powder and salt into a large bowl.  Add the vegetables, ½ cup of cheese and the onion, mushroom and prosciutto mix to the flour.  Stir to combine.

5.        Whisk the eggs and milk together.  Add to dry ingredients.  Stir until just combined. 

6.        Fill the muffin holes with the mixture until they are 2/3 full.  Sprinkle the remaining cheese on top.  Bake for 20-25 minutes or until a skewer inserted comes out clean.

7.        Stand for 5 minutes in the muffin pan and cool on a wire rack.

Add some of your favourite herbs to the mix for a flavour lift – fresh basil and fresh parsley are ideal!

You can freeze these muffins. Wrap in plastic wrap or store in a snap lock bag.  Freeze for up to 3 months.