After the busiest weekend, gallivanting, entertaining and more gallivanting, we've all been so tired this week.  I have reluctantly let 'O' have a couple of lunchtime naps and we've all been to bed early and up late (well, as late as toddlers and babies get!).  We did however manage a superb afternoon out at Kirby Hall.  It was just so stunning, the weather was sunny but not too warm, the ruined building felt ominously grand and the grounds rolling and welcoming.  The boys and I loved it, especially with all the beautiful Peacocks roaming, it was almost majestic.  So, onto the muffins.  I love a savoury muffin, I can't remember how I came upon them, but I get so bored of breakfast cereals and toast that it is always handy to have a quick alternative stashed in the freezer and muffins always hit the spot.  Savoury muffins are also great in picnics or packed lunches and go lovely with soup, they're a bit more interesting than a sandwich or round of toast and not to mention perfect for fussy eaters avoiding veg and for the littlest as they're easy to hold and not too crumbly.  Winners all round!  I still have a little amount of marrow to use up so I thought I'd do marrow instead of courgette, then parmesan, tomato and pumpkin seeds to liven it up a bit, as the flavours mesh so well.
RoseyHands2013
A flying Peacock at Kirby Hall. RoseyHands 2013
Makes 12 muffins, takes 25mins with the oven at 150'c.

150g plain flour
50g oats
1tsp baking powder
1/2tsp bicarbonate of soda
pinch of salt
1tbs toasted pumpkin seeds
200g grated marrow
50g chopped cherry tomatoes
50g grated parmesan
1 egg
2tbs yoghurt
5tbs olive oil

  • Heat the oven to 150'c.  Line a muffin or cupcake tin with muffin cases.
  • In a large bowl mix the dry ingredients, flour, oats, baking powder, bicarbonate of soda, salt and toasted pumpkin seeds.
  • In a second bowl, mix the marrow, tomatoes, parmesan, egg, yoghurt and olive oil.
  • Put the wet ingredients into the dry bowl and mix well.
  • Divide the mixture between the muffin cases and put them into the oven for 25mins, or until the top is golden and a skewer inserted through the middle comes out clear.

Awesome!  They can be frozen and take very little time to defrost, so they do make a very quick, on the go, breakfast or snack!

 





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