It always amuses me when people I speak to tell me how lucky I am – that I have so much time to cook and bake and blog. And when I tell them how my day usually goes, their reactions usually turn into one of horror.
Because you see, my days are so fully packed, sometimes even I have to ask myself where I find time to get anything done.
Here’s how my typical day goes:
5.00am Wake up, make breakfast, finish some household chores and blog.
7.30am Take the kids to school and shop for grocery.
9.00am Cook dinner and whatever other dish that I want to write a blog post on. Take pictures of the dish(es) for the blog.
12.00pm Clean up the kitchen, and do other household chores.
3.00pm – 9.30pm Work
11.00 Read a little and zzz.
In between all that, I make time to spend with my family. I have to say that I am fortunate because the LAM and my mom help me out a lot too.
So as you can see, I believe that one can always make time to make things happen. It’s all about organizing one’s time so one can get things done. It’s a good thing I can survive on very little sleep, huh? 🙂
Anyway, I digress.
Today I am sharing a recipe for a savory muffin. I like making muffins. They require little equipment so washing up is easy, and they are tasty so I rarely have problems with left-overs.
I have to say, I much prefer savory muffins over the sweet ones. They are brilliant as snacks so I make a batch, keep them in the fridge, and heat them up as and when needed. They are perfect for busy moms like myself.
And here are the steps on how to make these really, really delicious muffins.
In a skillet or casserole, using medium heat, saute diced onions in some olive oil until they are soft, about 2 minutes.
Add the mushrooms and continue stirring and cooking, until the mushrooms have wilted, about 3-4 minutes.
Season with salt and black pepper, and stir to combine.
Set this aside to cool a little.
In a big bowl, add flour, baking powder and the cheese. Stir to distribute the cheese evenly.
Add the milk and egg and stir until the flour is moistened.
Add the ham and mushroom mixture and stir until combined. The batter is thick so this is a good time to develop some arm muscles!
Dish the batter into the holes of a 12-cup muffin pan that has been greased.
Bake at 200°C for 25-30 minutes, or until the tops of the muffins are golden brown.
Allow the muffins to cool in the pan for 10-15 minutes before transferring them onto a wire rack to cool completely.
And there you go, these muffins can be kept in an air-tight container for up to 7 days, and in the freezer for up to 3 months. But they won’t last that long. Trust me! 🙂
ON-GOING WORKSHOPS
Date: Saturday 18 February 2017
Workshop: Hands-on Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Friday 17 February 2017
Workshop: Hands-on Ondeh-Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 25 February 2017
Workshop: Hands-on Ondeh-Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop
Time: 9.30am – 12.30pm
Venue: Butter & Bake
Tickets Link > CLICK HERE
Date: Friday 3 March 2017
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 11 March 2017
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Time: 2.30pm – 5.30pm
Venue: Butter & Bake
Tickets Link > CLICK HERE
- 1/2 small onion, finely diced
- 1 punnet (125g) button mushroom, diced
- 2 1/4 cups (280g) plain flour
- 2 1/2 teaspoons baking powder
- 2 cups (115g) Cheddar, grated or shredded
- 1 cup (240ml) whole milk
- 1 egg
- 2 1/2oz (70g) smoked ham, finely cubed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a skillet or casserole, using medium heat, saute diced onions in some olive oil until they are soft, about 2 minutes.
- Add the mushrooms and continue stirring and cooking, until the mushrooms have wilted, about 3-4 minutes.
- Season with salt and black pepper, and stir to combine.
- Set this aside to cool a little.
- In a big bowl, add flour, baking powder and the cheese. Stir to distribute the cheese evenly.
- Beat the egg with the milk. Add this and stir until the flour is moistened.
- Add the ham and mushroom mixture and stir until combined. The batter is thick so this is a good time to develop some arm muscles!
- Dish the batter into the holes of a 12-cup muffin pan that has been greased.
- Bake at 200°C for 25-30 minutes, or until the tops of the muffins are golden brown.
- Allow the muffins to cool in the pan for 10-15 minutes before transferring them onto a wire rack to cool completely.
- These muffins can be kept in an air-tight container for up to 7 days, and in the freezer for up to 3 months.
With your kind of daily schedule, you are a super woman, Diana. You go, girl!
Thank you Tarnin! This is why I always value the support given, especially by reader like yourself!!! <3
Hi Diana, can we replace cheese with some other ingredients. tq.
Hi May you mean other cheeses?
Hi Diana, can we just omit the cheese n will it affect the texture of the muffins.
Hi Diana,
Can I omit the egg & replace with flaxseed meal or chia seed?
Thanks
Sharon
Hi Sharon I am not sure of that will work. Only way is to try – lemme know if you are successful?
Hi Diana, same question as May because my family members dislike dairy product.
Or any substitution for cheese?
Hi unfortunately, no. But you can try making ham and mushroom muffins (have to Google for another recipe). Good luck!
Hi Diana
Is there anyway I can print out ur recipe.
Hi Hui yes you just have to click on the word “PRINT” on the recipe cards found at the end of each blog post.
Without cup muffin pan with greased , can i use cup muffin paper with small cup to bake this muffin?
Yes.
can i omit eggs and instead can i use 70g of mushroom or 70g of flour or anyother way to replace ham?
If you omit the egg, your muffin may be tough..
I made these but the muffin turned out to be chewy and hard when it cooled. Would you know where I went wrong? I used low fat milk instead of whole milk. The rest of the recipe I followed the same.
Hi maybe you over mixed? Over mixing produces tough muffins.