New Recipe Saturday

My name is Kate and I have wife guilt.

I used to make Michael's lunch everyday. Then we had a baby, then we had one more, then you guessed it, we had one more. I fell off the good wife wagon and left my husband to fend for himself. It wasn't pretty or nutritious.

So I've been tying to make sure there is something in the fridge for him, either leftovers or if he's majorly lucky I will spend valuable nap time in the afternoons and make him something. So today I whipped up some ham cheese and tomato muffins. I changed them a little because I didn't want to go back to the supermarket. I used bacon instead of ham and I added a can of corn. I made a double batch and used texas muffin trays insted of normal muffin trays.

Before:

After:

Ingredients:

90g shaved ham, chopped
2/3 cup cheddar cheese, grated
3/4 cup self-raising flour
6 cherry tomatoes, halved
1 tbs flat-leaf parsley, chopped
1/3 cup milk
2 tbs olive oil
1 egg, lightly beaten
salt and pepper

Method:
1. Preheat oven to 200°C.

2. Place self-raising flour, salt and pepper in a large bowl.
3. Place egg, shaved ham, cheddar cheese, olive oil, milk and flat-leaf parsley in a separate bowl. Mix until combined. Pour the ham and cheese mixture into the flour and fold lightly until just combined.
4. Spoon the mixture into a lightly greased 12-hole mini muffin pan. Press a cherry tomato half into the top of each muffin. Bake for 15-18 minutes or until golden. Serve warm or at room temperature.



They look pretty good hey?
 
So tell me what are you cooking this week anything yum like Rhi?