When my son was young I used to make lunch boxes for him daily as he doesn’t like the food from his school canteen. I actually wanted him to try more different kinds of food so I joined him to the school meals list. It only lasted a couple of weeks!
However the school actually has a menu of what is being served daily. Once a week we were given a menu and the boy and I have to tick what he wanted for 5 days (weekly). Typical English food like fish fingers, spaghetti Bolognese and such. As my son was not too keen on a lot of the food offered and also he wanted to gobble up his lunch quickly just so he could play footie, he much preferred to have lunch boxes.
There was a year when I forced him to join the school Christmas lunch with all the other students before the school Christmas pantomime. When I went to the school to collect him that day one of the canteen lady told me, “Mrs Olive your son said our gravy is like brown drain water” I was so embarrassed, extremely embarrassed that I did not know where to put my face or how to begin to apologize! We still reminiscent about it to this day with a chuckle. I think he was 8 or 9 years old then.
Anyway one of his favourite lunch box food is my savoury muffins and of course his favourite is none other than cheese and bacon muffins. Sometimes I add in a bit of sweet corn or grated carrots. You do the basic mix and add anything you like within reason. If course common sense is not to overload with vegetables. Let children enjoy a bit.
Use this basic ingredients and adjust add or minus stuff to suits your taste.
The only one golden rule is mix the wet ingredient to the dry and do not over mix the mixture!
Remember when you scope onto your tin, make sure it’s like a mound in the middle and not flat. This si so that your muffins baked like a round ball, prettier.
I would have added chives to today’s bake but I have non at home so I decided to add some larger pieces of bacon on top.
Enjoy and don’t forget to tag me or post your pics here.
Cheese and Bacon muffins
- 250 g Self raising flour
- 1 tsp Double action baking powder
- Scant tsp Salt
- Pinch Turmeric or paprika
- Pinch Pepper
- 200 g Grated strong cheese (I like a mix of matured cheddar and parmesan
- 5 to 6 slices Streaky bacon pan fry till crispy and chopped finely
- 2 eggs Beaten well
- 200 ml Full cream milk
- 100 ml Melted butter
- First get the bacon fried, chopped and ready.
- Next grate the cheeses
- Then add both the bacon and cheeses to the flours, spices, salt, baking powder aka dry ingredients and gives everything a good mix. Set aside
- Then in another bowl beat the eggs well and add in the milk and butter. Sometimes I lessen the milk and mix some double cream, It is entirely up to you. Instead of butter you can use any unflavoured oil too.
- Make a well in the centre of your dry ingredients and pout in your wet ingredients. Now gives it all a gentle mix, emphasizing on the word GENTLE. Overmix will give you HARD balls – kekekekeke
- Scope mixture into 12 butter brushed muffins tins. Only put the muffins into the paper cases when baked and cooled. OR if you have waxed muffin boxes, you can use them. This is because they stick to the paper cases.
- Preheat oven to 180C for fan assisted oven and 200C for convectional oven and bake for about 25 minutes checking to see top is nicely golden. Make a note on your cookbook your time.
Firstly lets deal with the bacon – Place on pan, covered with another pan and into hot oven to crisps up. I used tin foil because no washing up. You can also fry them but that will mean more washing up! hahahahahahaha