My Friday morning blur is usually induced by the extra early start. Thanks to Little C’s History Extension class which is held BEFORE the regular school day begins. But who am I to complain? SHE’s the one who has to sit through it and pretend to be awake: poor fellow!
Little C has some full on, heavy-duty stuff to attend to these days. Snacks to sustain are crucial. Our family were always grazers….. we like our little snacks in between (small? haha!) meals. And cups of Milo…..
I know your go-to snacks are sushi and a half avocado, Izzy. But these muffins are so amazingly quick and easy to make, I thought you might like to have a little container of them that you could snack on while you study. They are also good for part of a portable lunch, or serve them alongside a soup. All good!
OK, let me show you just how easy this is:
- 2 cups self-raising flour
- 125 g butter, melted and cooled
- pinch of salt
- 1 egg
- 1 cup milk
- 1/2 cup grated parmesan or tasty cheese
- 1/2 cup chopped fresh parsley or basil
- 1/2 cup chopped ham or bacon
- 1/2 cup chopped onion
- Paper cups to bake your muffins in
- 12 cup muffin tray
- Set your oven to 180 degrees celsius.
- Mix the flour, cheese and salt together.
- Add whatever other dry ingredients you’ve chosen to use (onion, ham, parsley,etc, but no more than 1 1/2 cups in total.
- Lightly beat the egg , milk and cooled butter with a fork.
- A little at a time, add the liquid to the dry ingredients, and blend together lightly with a fork.
- Place the paper cups in the muffin tray, and add about two heaped tablespoons of dough in each cup.
- Bake for about 15 minutes.
- Remove from the oven, and serve warm. Enjoy!