Savoury Scones – Recipes+ Magazine

This post – there are TWO recipes – both are simple, and very tasty!

My son bought me a subscription to the Recipes+ Magazine – Love it!! Today I decided to try some of the muffins they had on p26, hoping they’d be nice enough to take in to work tomorrow as a treat for the guys I work with.

Oh boy were they good!! I think next time I might add a little spice to them.. just a bit – I like a bit more flavour.  The ‘adult children’ though – thought they were perfect and wanted to demolish the lot!!

I made 2 types – the Cherry Tomato Muffins & Zucchini & Pea Muffins.

Muffins are so easy, my biggest issue though is cooking time because of my stupid, horrible, cheap, nasty, unreliable, TINY oven – <—– I really don’t like it! Anyway, with careful monitoring, I did manage to turn these out perfectly!

Uncooked, ready to go in.  The method is very simple!

uncooked

Cherry Tomato Muffins

From the Recipes+ Magazine (Australia) November 2015

  • 1tb Oil
  • 1 Onion – finely chopped
  • 100g Baby Spinach Leaves
  • 2c SR Flour
  • ½tsp Salt
  • 1tsp Dried Oregano Leaves
  • 1c Milk
  • 80g Butter, melted
  • 1 Egg
  • 12 Cherry Tomatoes, quartered

Preheat oven to 200C/180C fan-forced. Line a 12 hole muffin tray with paper cases. Heat oil in a frying pan over moderate heat. Add onion; cook and stir for 3 minutes or until soft. Add spinach; cook and stir for 1 minute; cool slightly. Sift flour and salt into a large bowl. Add oregano. Whisk milk, butter and egg in a jug; pour into dry ingredients, along with spinach mixture. Stir until just combined. Spoon mixture into prepared holes. Top with tomato; press down gently. Bake for 20 minutes. Cool in tray for 5 minutes. Makes 12

yum

And the Zucchini & Pea Muffins…

I like to have everything ready before I start
I like to have everything ready before I start

Before baking:

before

Zucchini & Pea Muffins

From the Recipes+ Magazine (Australia) November 2015

  • 1 Zucchini, coarsely grated
  • 2c SR Flour
  • ½ tsp Salt
  • 100g Fetta, coarsely crumbled
  • ½ c Frozen Peas plus ¼ c extra
  • 1c Milk
  • 80g Butter, melted
  • 1 egg

Preheat oven to 200C/180C fan-forced. Line a 12 hole muffin tray with paper cases. Using hands, squeeze excess moisture from zucchini. Sift flour and salt into a large bowl. Add half the fetta, the peas and the zucchini. Whisk milk, butter and egg in a jug; pour into dry ingredients. Stir until just combined. Spoon mixture into prepared holes. Top with extra peas and remaining fetta. Bake for 20 minutes. Cool in tray for 5 minutes. Makes 12

zucchini

Out of 2 dozen, I have luckily been left with enough to take to the office!

cooling

Enjoy!

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