IN THE POT | SAVOURY MIGHTY MUFFINS

With our freezer supplies running on low I’ve bakes a lot of muffins this month. I came across this recipe and decided it sounded like something we should try and so I get the ingredients together and the Little Man and I knocked out a dozen of them one morning.

I was a little bit weary of the inclusion of mortadella but was pleasantly surprised at the end product. I also love the inclusion of the fruit chutney – it gives it a nice little bit of tang.

I’m totally going to make these again, and soon!

Savoury Mighty Muffins

1 1/2 cups self-raising flour

2 cups grated tasty cheese

100g mortadella, chopped

1 zucchini, grated

1/4 cup thinly sliced chives

3/4 cup milk

1 egg

1/4 cup fruit chutney

1. Preheat oven to 200°C. Grease a 6 x 3/4-cup capacity Texas muffin pan. Line bases of holes with baking paper.

2. Sift flour into a large bowl. Add cheese, mortadella, zucchini and chives. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.

3. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature.

Source: Taste.com.au