Very Berry Muffins

This recipe for berry muffins is a great way to use up leftover yoghurt and berries. They are fantastic straight out of the oven but keep extremely well in a sealed container for a couple of days. Alternatively, pop them in the freezer and take them out as needed. Tasty.

Very Berry Muffins
Makes 40+ mini muffins

  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/3 cup caster sugar
  • 1 egg
  • 3/4 cup yoghurt (this can be anything – I used a pottle of Meadow Fresh Live Lite Berry Crème)
  • 1/4 cup milk
  • 1/4 cup oil (canola is good here)
  • 1 1/2 cup berries (I used frozen raspberries, but a mix of blueberries, raspberries, or strawberries would be great)
  • 3 tbsp honey

Preheat the oven to about 190 degrees. I decided I felt like mini muffins on this particular afternoon but you can easily use whatever you desire – line a standard muffin tray with paper cases or just spray a mini muffin tray.

Sift the flour, baking powder and cinnamon into a bowl, stir in the sugar and make a well in the centre of the mixture.

Lightly beat the egg with the yoghurt, milk and oil. Pour into the well and stir together. Lastly fold i the berries. Spoon the mixture evenly into the prepared muffin tray.

Bake in the preheated over for 20-25 minutes until the muffins are well risen and golden brown. Remove from the oven and while still warm, brush with honey.

Mini Quiches

Quiche. It can be eaten at any time during the day. Breakfast? Yum! Lunch? Great! Dinner? Delicious! A quiche is a bit like a good club sandwich – an oldie but a goodie and quite a kiwi one at that!

One night this week, dinner consisted of mini quiches in homemade pastry shells with mushrooms, diced onions, bacon, sun dried tomatoes and a sprinkling of cheese. To lighten the meal up a bit I served it with a green salad.

Quiche is one of my favourite things to make and these are so adorable and much more fun than a regular old quiche! As a child I remember going to great Aunt’s house in Eastbourne, Wellington. She had set up a little tea party for my two older sisters and me. We each had our own individual teacup, saucer and teapot (with hot blackcurrant!). I remember walking away thinking that was just the bee’s knees. It could have been partly to do with having two siblings and having to share everything..yeah, I was no good at that but that summer afternoon made so much sense, everything was all right with my 7 year old world.

To cut the long story short, since then I’ve always liked meals that are presented as individual portions (these days it is never a sharing issue, more aesthetically pleasing presentation!). Anything in ramekins like mini pot pies – fish or chicken and leek I just love. MMMmmm.

These little gems are just so damn tasty but you can decide for yourself. The idea is to be creative and play with ingredients! I used a 12-hole muffin pan for this basic quiche recipe. I cut out square pieces of pastry and just kind of free formed the crust. I love making a quiche and it is such a great staple for the ultimate kiwi summertime picnic. Amen.

Mini Quiches

For the pastry crust:

  • 1 cup of flour
  • 1/2 a teaspoon of salt
  • 50 grams of butter, softened
  • 1/2 a cup of grated cheese
  • 3-4 tablespoons of water
Sift the flour and salt together. Cut in the butter until the mixture resembles coarse breadcrumbs. Add the grated cheese and then the water, a few drops at a time until the dough sticks together and forms a soft ball. You may need to add a small amount of flour if the mixture appears a little too wet. Chill the dough for five minutes. Roll dough out onto a floured board and slice into 10 x 10 cm squares. Place each square until a muffin hole and shape to fit.
For the filling:
  • 3 eggs
  • 1/2 a cup of trim milk
  • 2 tablespoons of flour
  • 1/2 a teaspoon of salt
  • 1/2 a teaspoon of pepper
  • 1/2 a cup of grated cheese (or chopped feta)
  • 1 medium onion
  • 2 rashers of bacon
  • chopped sun dried tomatoes
  • sliced mushrooms
Beat the eggs, milk, flour, salt and pepper together. Fill the small pastry cases with anything you’d like in your quiches. I used all ingredients listed above. If using bacon, give it a quick zap in the microwave first and then chop up and divide between the muffin holes. Top with cheese and pour the egg mixture between each muffin hole. Shake a wee bit of pepper and salt over the top of each. I also topped the quiches with a few pine nuts to add to the flavour!
Bake at 200 degrees for about 20 minutes. Enjoy!

Mini Savoury Muffins

Soft, moist, bite-sized morsels. This recipe is all that, and more. Today’s blog post includes a gem of a recipe I managed to pinch politely ask a colleague for. Savoury muffins are great for picnics, weekends or to just keep in the freezer for weekday lunches. What I really like about muffins is that you can add anything you like to the mix…feta, spinach, mushrooms, sun-dried tomatoes, cooked pumpkin, chives, you name it!

Savoury Muffins

Adapted from Edmonds Cookery Book’s Savoury Muffins

  • 2 cups flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 50g butter
  • ½ cup milk
  • 1 egg (beaten)
  • Sweet chilli sauce
  • 1 packet feta cheese
  • Sun dried tomatoes – chopped finely
  • Vegetables – I used 1/2 onion, 1 cup of pumpkin, 1/2 courgette, several mushrooms, but anything goes.

Pre-heat the oven to 180 degrees. It is best to dice all vegetables and steam or microwave first. Dice feta. Mix together flour, baking powder, salt and feta. Add vegetables and sun-dried tomatoes to dry ingredients. Melt butter and combine with milk, egg and sweet chilli sauce. Add to dry ingredients. Mix to combine, but remember to not overmix.

Spoon the mixture into a greased muffin tray. I used mini muffin tins

Bake at 180 degrees for at least 15 minutes. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

I thought these mini muffins could use some jazzing up in presentation and had some fresh rosemary which I chopped up a bit to add on top. They came out really nicely, you could also use chopped nuts (e.g. Pistachio’s)

Finally, I encourage you all to share, swap recipes with friends, family, colleagues. Cooking is a wonderful thing. I used this recipe for my Week 3 entry for Wellington on a Plate ‘muffin’ category and won the week. More on this soon.