Left-over savory muffins

                                     

I normally pile up a lot of leftover ingredients that I used throughout the week, so I chuck it all with eggs and get some dish going. This is one of it, something fast and quick to put together for breakfast. 

Sometimes you just want something savory in the morning with a cuppa and these muffins I find fits the bill nicely.

No fuss ingredients, just grab anything in the pantry and you're ready to go. 

Basically you want something meaty, sort of ham or bacon. And some sort of condiments, like olives or sun-dried tomatoes and of course any cheese of your choice. 

Again, just anything in the pantry or in the fridge.

Any leftovers of the muffins stays fresh in the fridge for a couple of days.


2 cups  cheddar cheese , shredded 
1/2 cup green olives slices 
1/2 cup mushroom of your choice - cut small  
1/2 cup roasted peppers  drained and chopped (capsicum)
1/2 cup green onions sliced

1/2 cup of your choice of ham 

DRY INGREDIENTS:
2 cups  flour 
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

WET INGREDIENTS:
2 small eggs 
1 cup milk
1/4 cup plain yoghurt 
1/4 cup vegetable oil
1 garlic clove , minced

Preheat oven to 180°C

Brush the  muffin tin generously with butter.

Whisk Dry ingredients in a bowl.
Whisk Wet ingredients in a separate bowl.
Pour Wet into the Dry ingredients bowl. 

Add cheese, ham, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour .

Divide between 12 holes in muffin . Batter should be thick and fill muffin tin slightly mounded .
Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.

Transfer to baking rack and enjoy some nice warm muffins.

jue