Friday, 8 July 2016


“What is there more kindly than the feeling between host and guest?” - Aeschylus

We had some unexpected guests this morning and as the visit lingered on, it was lunchtime. As there was nothing in the fridge or cupboard ready made for lunch we opted for making these reliable savoury muffins that are easy to make and provide for a quick and delicious solution to the “unexpected guests for lunch” problem. A couple of muffins for each guest, a seasonal green salad from the garden and a glass of chilled dry white wine, voilà, lunch is served!

Zucchini and Cheese Savoury Muffins
1 and 1/2 cups self-raising flour
2 cups grated tasty cheese
100 g leg ham, chopped and diced (optional)
1 zucchini, grated
1/4 cup finely chopped chives
3/4 cup milk
2 eggs
Freshly ground pepper to taste

Preheat oven to 200°C. Grease a Texas muffin pan. Line the holes with paper muffin cases.
Sift flour into a large bowl. Add cheese, ham (if desired), zucchini and chives. Whisk milk and eggs in a jug until well combined and season with pepper. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.
Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool a little and serve warm.

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