Serves: 12 muffins
Fresh from the garden: spinach, tomatoes, chives, eggs
- metric measuring spoons and cups
- muffin tins
- bowls – 1 medium, 1 large
- chopping board
- non-slip mat
- wire rack
- 375 g white self-raising flour
- 2 eggs
- 125 g canola oil
- 1 cup milk
- ½ cup tomato chutney or homemade tomato sauce
- 120 g grated cheddar cheese
- 1 cup finely chopped silverbeet leaves
- 3 salami, finely sliced or 100g feta, crumbled
- sea salt and freshly ground black pepper
What to do
- Preheat the oven to 180oC.
Prepare the muffin tins
- Place the paper liners in the muffin tins.
Prepare the wet ingredients, in the medium bowl
- Place the eggs, oil, and milk into the medium bowl and whisk well.
- Whisk in the tomato chutney.
- Grate the cheese. Finely slice the salami or crumble the feta. Finely chop the silverbeet.
- Add the silverbeet and salami (or feta) and stir together.
Prepare the dry ingredients, in the large bowl
- Using the scales, weigh the flour into the large bowl.
Mix the wet and dry ingredients together
- Make a well in the middle of the flour mixture and pour in the wet ingredients. Stir the mixture a couple of times taking care not over-mix or the muffin mixture will become tough. It’s OK if the mixture is lumpy – it should be.
Spoon into the muffin tins and bake
- Use the tablespoon to drop the mixture into the greased muffin tins, filling each hole just over two-thirds full.
- Bake for 10 – 12 minutes until the muffins are firm and golden brown. Remove from the oven. Allow the muffins to rest for a few minutes in the tin, before turning out onto the wire rack to cool.