The news is bad. Lockdown weeks are extending into months and I can't bear to think we might not be able to help celebrate your birthday in October, Izzy. And past that, if we can't do Christmas together again, that will just be too sad.
So, I resort to cooking, to calm the nerves and take my mind off a worrying situation with Covid19 .
These muffins are just so easy to make- great for brunch or afternoon tea when you'd like something savoury along with the biscuits and cakes. They are great in a lunchbox, although no one's at school at the moment with lockdown firmly in place.
From start to finish, it is half an hour, a nonsense amount of time for something homemade, warm and so delicious!
Of course, change up the ingredients (substitutes only for the parsley/basil, ham/bacon and onion) Some other ideas: chopped andouille sausage, sun-dried tomato, chopped spring onion, etc.
2 cups self-raising flour
125 g butter, melted and cooled
pinch of salt
1 cup milk
1/2 cup grated parmesan or tasty cheese
1/2 cup chopped fresh parsley or basil
1/2 cup chopped ham or bacon
1/2 cup chopped onion
Paper cups to bake your muffins in
12 cup muffin tray
Set your oven to 180 degrees celsius.
Mix the flour, cheese and salt together.
Add whatever other dry ingredients you’ve chosen to use (onion, ham, parsley,etc, but no more than 1 1/2 cups in total.
Lightly beat the egg , milk and cooled butter with a fork.
A little at a time, add the liquid to the dry ingredients, and blend together lightly with a fork.
Place the paper cups in the muffin tray, and add about two heaped tablespoons of dough in each cup.
Bake for about 15 minutes.
Remove from the oven, and serve warm. Enjoy!