We served these little beauties up at the cafe over the weekend, and had no less than four requests for the recipe!
I love it when I create something that has people excited and wanting to cook at home – and so with one lovely lady giving me a call to remind me of my promise to post this to our blog – I thought I’d better get organised and keep my word!
These are so quick, so easy, and most importantly, super tasty. There’s certainly not enough savoury muffins in the world as far as I’m concerned. They take minutes to throw together, and less than 30 minutes in the oven. Perfect for everyone’s lunch boxes … if they make it that far!
Bacon, corn and cheese savoury muffins
- 1 3/4 cups of self-raising flour
- 130gm of lean bacon, diced
- 130gm of lean bacon, diced
- 2 cups of grated tasty cheese
- 1 1/2 cups of milk
- 1 egg
- 60gm of butter
- 130gm of corn kernels (blanch if fresh, canned or frozen is fine)
- 1 spring onion, finely chopped
Preheat your oven to 200 and grease your muffin tray with some cooking spray.
Fry bacon in a small, non-stick frying pan until nice and crisp – but not burnt.
Sift flour into a large mixing bowl – then add the cheese, corn, bacon and half the spring onion.
Whisk the wet ingredients (milk, butter and egg) together before pouring into the mixing bowl with the dry ingredients.
Mix everything together with a spatula, ensuring you don’t over-work the batter.
Divide batter into the muffin molds (I like to make 10 muffins rather than 12 to get larger muffins). Top with remaining spring onions.
Bake for 20 minutes (checking at the 15-minute mark) or until a skewer comes out cleaning.
Serve warm with butter and a nice latte or coffee or tea of your choice.
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The past week or so has been really positive following my last post. Reading back I feel like it was a bit of a “woe is me” whinge fest. I have since toughened up – and my resolve for health first, rather than just weight loss, has been restored.
I think that might have been where I got a bit depressed. When I strive for health, I feel positive – but when I strive for weight loss first – well, I get down. And, as you can gather, I don’t necessarily think the two go hand in hand. There are unhealthy skinny people out there – and there are fuller-figured people who are fit and healthy. We all come in different shapes and sizes and each have our own health concerns to deal with. it just so happens that my health concern, PCOS – makes it not only hard to lose weight – but weight is a key indicator for the improvement, or deterioration of symptoms.
So, with health in mind, I’m proud to say I walked every day of the week, except Friday.
With being on the cusp of the end of daylight savings – it was so dark I decided to allow myself a sleep in. But with sunrises like the one below – why wouldn’t you want to get out of bed and welcome the new day?
Duck is often a special occasion food – something you order in a fancy restaurant for a birthday or anniversary.
To cook it at home, well – it used to be a big deal. It would no only be hard to find (and never seen in supermarkets) but also hugely expensive! Then, there’s the ceremony around actually preparing and cooking it.
It used to be very hard to find – but thanks to the rise of television cooking shows – many people are excited about putting it on their home cooking menus. Supermarkets have responded and now you can buy it when you do your weekly shop.
Now I’m not normally into packet food, so when dad (who along with my brother who own Great Ocean Road gourmet food store, Anglesea Fruitz) tried to convince me about this pre-cooked duck he was going to get into the shop – well, I kind of turned my nose up at it. But, dad was insistent that this stuff was top quality and that not only his local clientèle but tourists to Anglesea would love it because it didn’t take a whole lot of preparation.
So, like many new products they get in at the shop – I road-tested it. The duck is done by a company called Luv a Duck. They serve duck several different ways, in pre-packed containers including Chinese pancakes and pre-cooked Peking duck to raw whole birds you can prepare however you like, as well as pieces, like the versatile breast. They even have duck stock – and duck fat (mmm roast potatoes).
I opted for the whole peking duck – and decided to make a stir-fry. With little effort really – I had a dish that was bursting full of flavour – and on the table within 20 minutes. It tasted absolutely amazing!
To my dad’s delight, I conceded that I was a convert! At the end of the day, I’m just rapt that duck is more accessible then ever … because it truly is delicious!
For this recipe, you can use the prepackaged duck variety – or, of course, you may have a fabulous Chinese shop close by which has them hanging in the window – it’s up to you!
The other important tip, as with all stir-frys, is to chop all the ingredients first. Once you begin – this will cook extremely fast, especially because the duck is already cooked – all you are doing is heating it though.
That’s right people – you can make pizza dough without the hassle and it tastes amazing!! This is a recipe for the kind of person who would love to be cool enough to make their own pizza dough rather than using that sub-standard, pre-made rubbish – but is too scared to give it a try.
I was really nervous about this recipe – for two reasons. Firstly, I have never made pizza dough before and I thought a short-cut version without yeast and all the laborious processes that come with it probably wouldn’t work out that well. Secondly – pizza is Matt’s favourite food and if I buggered it up – I would ruin the weekly joy that is pizza night. That would mean that Matt would be sad … and that would be bad!!
Luckily, he was totally thrilled with the result – kindly announcing that I could make pizza, from scratch, for him every week! Lucky for me!
I must credit Gary and his blog roast potato for the inspiration behind this recipe. I subscribe to his blog and it’s fabulous – so you should check it out. Gary got this from Jamie Oliver’s 30-Minute Meals book – which is all about a ”Revolutionary Approach to Cooking Good Food Fast”.
Now, it did not take me 30 minutes to make this pizza. It did take a little longer. But, with practice, I reckon I could do it … easy That’s what you want in a weekday meal! Once you make the base, you can put whatever you like on it. I liked what Gary popped on his, as per Jamie’s instructions – but I changed a few things. You’ll also noticed that the cooking method for this pizza is a little different – partly cooked in a frying pan before being put in the oven. I was skeptical – but it worked!
I’m sure this is one meal you won’t have to fight with your kids over – get them involved, ask them what they want on it and let them help with putting the toppings on. They can also help by grating the cheese (depending on age), or maybe you can even get them to chop up some of the ingredients. I know kids and knives are dangerous, but as long as they are the right age, and you watch them and guide them the whole way, they’ll be so happy you gave them such a big responsibility.
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