Mighty Muffins

from Emily (who loves food)

These manly, mighty, anything goes, cupboard cleaner savoury muffins are the perfect grab and go breakfast, lunch, dinner or snack. Packed full of healthy ingredients (and cheese) they’re totally customisable to anything you have on hand. And they’re super tasty.

Sorry I haven’t made a post in a while – I’ve been busying myself with non-kitchen activities. And I know, I completely skipped over valentines day. Which should have been the perfect excuse to cook something absolutely dashing.

And I did – but it was caramel slice, which is a heart-warmer any day, but I was loathed to post it twice up here. So, sorry valentines. Next year.

I had a lovely valentines day though, with an sun glazed picnic on one of Auckland’s beaches – not one of the metropolis based ones, that become crowded with sticky fingered children and cigarette butts, but one a bit further north, in the middle of a nature reserve. The road switches between gravel and tarmac on the way there – to deter the masses, I assume – and you wind through vineyards and bush and paddocks of dozy-eyed sheep. Once we got there, we headed round off the main beach to a slightly smaller, more secluded bay. And we were the only ones there for a good two hours – apart from the seagulls.

So we ate cupcakes and rolls with chicken-flavoured ham and drank caffeine-free coke out of sandy orange cups.

Yeah, pretty cool.




Mighty Muffins – Makes 12 regular, or 6 texas-style muffins

Prep time: >5mins  Cook time: 18-22mins for regular, 22-28 for texas-style

  • 1 1/2 cups self raising flour
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1 1/2 cups cheese of choice, grated + 1/4 cup for sprinkling
  • 1 carrot, grated
  • 1/2 cup sundried tomatoes, coarsely chopped
  • 1/2 cup wilted spinach or 2 cups unwilted spinach
  • 1/2 cup corn kernels
  • 1/4 cup chutney of choice (such as piccalilli, chow-chow etc…)
  • Good grind of salt and pepper
  • Sunflower seeds, for sprinkling
  • anything else you have on hand…

Preheat the oven to 180c and line a 12 hole regular muffin tray, or 6 hole texas-style muffin tray with baking paper.

In a large mixing bowl, combine all of the ingredients, roll up your sleeves, and stir them together to form a thick, consistant batter.

Spoon the batter generously into the muffin holes – don’t be shy, these are mighty muffins after all!

Sprinkle over the reserved cheese and a few sunflower seeds, if desired.

Bake in the oven for 18-22mins for regular muffins, 22-28 for texas-style muffins, or until you can smell them in the other room, and a skewer comes out clean.

Remove, and allow to cool before eating.

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