Its past 12 midnight and we're waiting for the ping to sound.
Put this way , it sounds gross.
But I had a heap full of chopped veggies left over after making pasta in white sauce ,and I never wanted all my efforts in chopping to go in vain.
So instead of dumping the grated carrots and zucchini into my already overflowing freezer, I decided to do the muffins.
But the chicken never thawed.
So that was omitted to be a part of another dish.
The only efforts were in the chopping and grating of veggies.
The rest was smooth sailing.
For the
Savoury Muffins-Surprise Within
You need
2 1/2 cups all purpose flour
2 1/2 cups finely chopped /grated veggies( onion ,carrots, zucchini , red bell pepper , basil leaves)1 cup grated cheddar cheese -I used Amul1 cup milk2 eggs3 tsp baking powder1/4 tsp baking soda1 tsp salt1 tsp black pepper and red chilli flakes1 tsp dried herbs - used oregano and rosemary and thyme1/2 cup vegetable oil - I used rice bran oil and only 1/3 cup oil
You can add or subtract any vegetables or substitute with chopped cooked chicken-I was planning to use chicken mince. But now that my 18 muffins are out of the oven and tasted, I can safely say, they didn't lack any.
The soda added to a taste like Irish soda bread.And the veggies were not offensive any.The cheese melted from inside,and the cheese on top crisped up during the gratin .Superb.Oven at 180C or 350F and muffin trays (18 muffins) out with liners in.Back to debating the benefits of a savoury veggie muffin.Considering less than 1/2 cup oil in 18 muffins,it's not a bad deal at all.Ok modus operandi.
Into a large bowl place the all purpose flour, salt, baking powder, bicarbonate of soda,pepper, chili 
flakes, dried herbs and three quarters of the cheese.Use a steel spoon to mix well.Ano add in the veggies and mix away again.Into another jug or PAN mix the wet stuff, the eggs and the milk and the oil.Pop on.in stir.The batter turned into almost brownie batter and the spoon was a wee bit difficult to move.Spoon the batter into the tray till almost full.
Distribute the cheese on top of the muffins. I left one "naked" on purpose. Just because I wanted to see what became of the muffin.Well they didn't disappoint.After 27 minutes and a toothpick test ,they were ready to make their debut.Brought out,they were a wee bit soft, but they firmed up on cooling.
And the best ,these are toastable. Yes, slice in the centre, toast or PAN grill and make into a sandwich.Or just enjoy as they are.They make a Perfect breakfast bite, no buttering the bread or no cries for a sandwich spread.I didn't have mustard that day, or else I would have popped some in too.
Surprise someone with the healthy bite. Oxymoron.How can something so pretty and so yummy be healthy?Almost like a stereotypical blonde bimbette being smart.You must blame Archie Andrews for this mindset.
Anyways.That's what I love about savoury stuff.It's like a blank canvas.Do your artistic bit.A little green some red...whatever's riding your thoughts at the moment.Enjoy .
So what are you baking today?
