This morning I made some not particularly impressive, but scrumptious savoury muffins. I made them for lunch, because I was in the mood for cooking, yet feeling remarkably uinspired, this morning, so once again turned to Taste.com.au for ideas. Given the time of day, I browsed their lunch recipe collection and found a fairly plain, yet very inspiring savoury muffin recipe. More internet searching led me to base the muffins on recipes I found HERE, because I loved the flexibility it presented. So, based on what we had in the crisper, I made the courgette and pine nut muffins- but with no courgette or pine nut (or basil or sultanas). Instead I added diced yellow capsicum, grated carrot and sliced olives. I also substituted plain flour for wholemeal and parmesan for tasty cheese. (I think that you could probably substitute whatever you liked, so long as it didn't change the ratios).
Through the course of making the muffins I became more and more convinced that they were going to fail, because all the vegetable quantities (as well as that of the cheese) were completely made up! However the muffins worked better than I expected, and were actually pretty yummy. A little heavy, but better than last time I made savoury muffins (with a completely different recipe), although that time I really made little savoury rocks, because I left out the eggs! They made a great lunch, and the leftovers are stored away in the freezer for their calling- which I'm guessing will be school lunches next week! I only took one photo- still not used to this whole recording as you cook thing- but promise to take more next time.
Mia
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