Mother Hubbard Savoury Muffins

I made these delicious savoury morsels this morning when I had a Mother Hubbard moment.  We are running low on supplies at the end of this first week of the holidays.  My 3 daughters my look like delicate little flowers but they eat like a front row of prop forwards!  These are great for kids to make and practice their grating, chopping, measuring and mixing skills.  Not to mention dolloping the mixture into the tins. 

This is my go to recipe for a quick savoury snack when the cupboards and fridge are almost bare.  These muffins are fab for using up what you have lurking in the fridge or pantry.  They are also fab for adults to munch on whilst sipping a glass of red wine, not that I am admitting to anything.

You can add a variety of savoury ingredients to these muffins, we added finely chopped green pepper, spring onions, ham, grated cheddar and grana padano cheese.  I’ve added a small drained tin of corn, some finely chopped chives and a grated carrot to this recipe in the past for a different flavour.

 Mother Hubbard Savoury Muffins

1 cup of self raising flour

2 cups of grated cheese, I used a mixture of cheddar and grana padano

Additions: herbs, peppers, spring onion, corn kernels, grated carrot, shredded ham, etc

1 free range egg

125ml milk

Preheat your oven to 180C/160 Fan.  Line a 12 hole muffin tin with paper cases or grease a non-stick muffin tin.

Measure the flour into a large bowl.  Mix in the additions you are using.  Break the egg into a jug and beat together with the milk.

Mix the egg and milk mixture with all the other ingredients until well combined.  Divide the mixture evenly between the muffin cases, we made 10 muffins.  Sprinkle a little extra grated cheese over the top if you like.  

Bake for 10 – 15 minutes.  Leave to cool in the tin for five minutes then turn out to cool a little more before serving warm.

I'm submitting this recipe to Credit Crunch Munch, created by Helen and Camilla.  There is a fabulous Oxo Goosd Grips prize this month which Camilla is hosting.  

I am also submitting this recipe to Tea Time Treats, created by Karen and Kate, which has Fairy Cakes, Cupcakes and Muffins as the theme this month.  Kate is hosting the linky.