Welcome to #MadeItMonday, where I post something I’ve made in the previous week, and where you can join in and post something you made too! The rules are easy: post a pic somewhere of something you’ve made in the last week (ish; let’s say in the last month as the hard-and-fast) and tag it. Sit back and enjoy scrolling through all the beautiful things we’ve collectively created, and celebrate the fact that humans can be awesome! 🙂
Recipe request from my baking spree the other week. Mr 6 did most of the work on these, including reading the recipe. He was super proud, and has greatly enjoyed taking them for his school lunch almost every day since! 😀
Kid-Approved Vegetable Muffins*
INGREDIENTS
1 large red capsicum
Lil bit olive oil for frying
1 sml onion, fine-ish-ly chopped
2.5c self raising flour
1/3c ish of baby spinach, shredded pretty finely
1c milk
2 eggs
150g butter, melted
1 finely grated carrot
About 1/4c finely grated parmesan
METHOD
- Preheat oven to 200C. Oil yon muffin pan, or just cheat and use liners. Recipe made 12 full sized muffins (small full sized – you can see in the pic I only half-filled them so they’d be kid-sized) and about 24 mini-muffins.
- Cut the capsicum into flattish pieces and grill skin side up until the skin blackens and blisters. Let it cool, then peel the skin off and chuck it out. (The whole grill-and-blister bizzo makes the skin super easy to peel, so don’t be afraid to let it get nice and charred.)
- Heat a bit of oil in a small fry pan and cook your onion for about 5 mins until it’s soft and just starting to get some colour.
- Sift flour into a bowl and season VERY VERY WELL with LOTS OF SALT and a bit of pepper. I cannot overstate the need for a generous amount of salt here. Salt like you’re salting a pot of soup, not a batch of cupcakes. Stir through your spinach and make a well in the centre.
- Whisk the milk and eggs, then pour them into said well. Add the melted butter too.
- Fold until just combined, adding in the veggies and cheese about mid-way through. DO NOT OVERMIX or you’ll get tough, chewy muffins. Just combined. It’ll be lumpy and will hold its shape; this is Good.
- Bake for 20-25 mins, then devour 🙂
* This is mostly based on a recipe in the Family Circle’s Scones and Muffins Recipes (Murdoch Books, 2005) but of course, me being me, I tweaked most of it except the proportion of wet-to-dry ingredients. Om nom nom.Â
What have you made this week? (It doesn’t have to be fancy!!) Don’t forget to tag your contribution, or even better, leave a link in the comments!! I love seeing what inspiring things other people have made 🙂 🙂 🙂