Tag Archives: muffins

High Protein Three Cheese Muffins, but you can call them YUM.

So ever since I was at Lift Bakery Café a couple of weekends ago I have been craving savoury muffins. Theirs were great and had me thinking about baking ever since.

With Sir Benjalot out of town helping damsels in distress (his sick Nanna. So sweet) and instant Facebook demands from a super lovely friend who has just had her second bubba minutes after mentioning these muffins, I knew I had to create and share.

I couldn’t find a recipe I liked online, so I made one up. I wanted one that was cheesy and high in protein, but apart from paleo-esque muffins, very few had more than one egg. So here are my muffins, which I will probably work on, but were damn fine and easy to throw together on a Monday night after work. There are no fancy photos because

a) Pfffft! and

b) I had to put these away in a hurry. Or I’d eat them all.

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HIGH PROTEIN THREE CHEESE MUFFINS

INGREEDIENTS

1 cup of grated cheddar

¼ cup of grated Parmesan

½ cup of cubes feta

 

1 ½ cups of Self Raising Flour

Salt and Pepper

3ish teaspoons of curry powder

 

4 lightly beaten eggs

½ cup milk

 

DO:

  1. Preheat oven to 180 Celcius and grease 12 muffin holes (sounds dirty…)
  2. Grate your cheeses and chuck in a bowl.
  3. Sift your flour, S and P and curry powder together (or, if you’re lazy like me, plonk in a bowl and stir with a whisk. Best. Trick. Ever).
  4. Add the cheeses and mix.
  5. In your now empty bowl, crack eggs and lightly beat. Add milk and mix.
  6. Add wet ingredients to dry and mix until just combined.
  7. Spoon into muffin pans and bake for 20-25 minutes or until skewer comes out clean.
  8. Let cool slightly then turn out to cool completely on a rack.

 

Eat while warm or after warming with butter, relish or dark salad greens (I had spinach and curly endive, but rocket would work well too).

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Variations and tips:

If you don’t have a rack, let them too UPSIDE DOWN so you don’t get soggy muffin bottoms.

Dried Italian herbs work well instead of curry powder, but the curry powder does not make this taste Indian, it just enhances the cheese taste

Instead of feta, you could experience with other cheeses (blue cheese…? Mmmmmm)

If you want to healthy it up, use one tablespoon of Parmesan and swap the feta for 1 cup of grated vegetables, like sweet potato, carrot, onion or zucchini (well drained).

 

Enjoy (in moderation!)

Seriously, try these and tell me what you think.

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Blueberry Muffins

So this recipe was originally Strawberry Shortcake Muffins from Dashing Dish. I didn’t have strawberries, so ended up with blueberry muffins.

I love small easy snacks that I can freeze and take to work. I often make up cake, muffins or biscuit dough that I can either pull out of the freezer in the morning and take to work, or defrost a stick of dough and bake up biscuits (cookies) at a moment’s notice for morning teas.

I like these muffins because they were easy, less than 100 calories (about 93 depending on your berry) and not disgustingly unhealthy. You could easily use a sugar replacement if you don’t use sugar, and could very easily use gluten free oats to make this gluten free.

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In the reflection, you could almost imagine twice as many noms…

Makes 12

GET:

2.5 cups oats

2 eggs

.5 cup sweetener (I use sugar)

1.5 tsp baking powder

.5 tsp baking soda

1.5 cups berries (+.5 cup optional extra for the tops of muffins)

1 tsp lemon juice

 

DO:

  • Preheat oven (400 F) and prep muffin liners (I used foil liners without the paper so they didn’t stick. I use the paper liners to separate raw goodies, like raw brownies).
  • Buzz your oats in a food processor until they’re powdery. Add all over ingredients except berries and blend until smooth.
  • Stir in berries. Fill muffin trays (I made 12 small muffins).
  • Top with extra berries (optional). Bake 20-25 minutes.
  • Serve on their own, hot or cold, possibly with yoghurt.

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Enjoy!

 

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