It’s been awhile since I cooked from Giada’s Kitchen – New Italian Favourites many things have contributed to that. So today I decided that along with my desire to increase the Husband’s vegetable consumption I would do a couple of vegetable muffins (perhaps not heaps healthy, but more vegetables!)
So from Giada I cooked the Garlic and Sundried Tomato Corn Muffins. They are quite rich in flavour, which was great, my concern with going savoury is that the Husband would feel like he was missing out with depth of flavour and he’s not a topping person. That’s right you heard me, no topping! He does not enjoy butter can you imagine? Or jams, or vegemite, or peanut butter or anything really!!! But really? No butter! Imagine my life with butter-less mashed potato!
Anyway back on track these were so easy to make, and quite delicious! I did have to adapt the recipe a touch, the original recipe called for “jiffy corn muffin mix” which I didn’t have so I mixed flour and polenta together.
Garlic and Sundried Tomato Corn Muffins
240g Self Raising Flour
2/3 cup sundried tomato
2 cups frozen corn kernels
3 cloves garlic
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs
Preheat the oven to 190C, insert paper liners into a tray.
In a large bowl, combine the corn, flours, garlic and tomato. Stir to combine. Mix in the buttermilk, sour cream and eggs and stir until combined.
Spoon the mix into the tins. Bake until golden on top and cooked through, about 15 minutes.
I also attempted a variation on an old savoury muffin recipe I had a sausage and vegetable muffin. They were delicious in my opinion. Unfortunately the Husband was not so keen, he really prefers his muffins to be sweet, which is what I feared……
Sausage and Vegetable Muffins
3 g Baking powder
2 Egg (medium size)
100 g Unsalted butter (melted)
140 g Milk
70 g Ricotta
400g Sausage (cooked and sliced)
50 g Cheddar cheese (cut into small dice)
100g Mixed Vegetables
Preheat the oven to 180°C.
Place the cupcake liners into the pans.
Sift flour, baking powder and salt together, set aside.
Put the egg and sugar in a bowl and place the bowl over the pan of hot water.
With hand mixer beat the egg mixture until very light and fluffy.
Gently pour the milk into the egg mixture using spatula fold to combine, then add the melted butter and fold again.
Pour all the rest ingredients, fold just until they incorporate.
Pour the batter into the pan.
Bake for 25 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.