Breakfast Muffins: Bacon, Cheese & Zucchini

Breakfast Muffins: Bacon, Cheese & Zucchini

Hello Everyone! Yes I am back and I do apologise for not posting a recipe or review for over 3 weeks now I think! I’ve been busy, with work, uni, and mainly procrastinating really. I haven’t stopped cooking though, in fact I have quite a few dishes to post – I just haven’t had the time to sit down and actually write a post for it. I know, you’re probably thinking that it’s not so hard writing up a recipe especially if it’s one that I followed from a book or online. Writing up the recipe isn’t the hard part, what’s sort of hard for me is spending time writing about let’s say a back story or just a story in general. I know this is a food blog but I do like to share a few things about myself, or my day/week etc.

Anyway, before I get to today’s recipe post, I just want to update all of you, about what’s been going on lately – also because I think my housemate Vidhya deserves a story to read after she was falsely mislead from my previous post. Now that I think about it, there’s actually nothing much to talk about – I know I have such a boring life! Just kidding! Otherwise I would’ve had all the time in the world to keep this blog updated. I mean, between uni and work, I do go out and see my friends over the weekend. I don’t even think that I’ve spent a lazy weekend at home just sleeping in and doing nothing all day for quite some time.

Breakfast Muffins: Bacon, Cheese & Zucchini

Two weeks ago I had a mid semester break, which really meant that I only had 2 weekdays off from classes because I still had to go in for my internship. And even so, those two days were spent out eating, shopping, and going to the cinema with friends. I went to Parramatta with Marissa and Jialing to check out this place called Paper Plane Café and the trip there was worth it all especially aster we massacred our brunch. I will get into more detail with this when I get around to posting a review on the place. I also recently joined the gym with Jialing! We’ve probably been going for three weeks now, basically just adding exercise into our daily life, toning the muscles, and overall staying fit (we have to burn all the brunches somehow)! I also hosted a dinner party probably 2 weeks ago or so for my COFA friends; a great success in terms of food and laughter. Those were probably the highlights of the past 3 weeks. Oh I almost forgot, the public holiday after the mid semester break, Edison, Jialing, and I had a photo shoot at the Royal Botanical Gardens, well more like Edison needed a new profile picture before he turned 23 and of course asked me to take the photos. Jialing and I had to join in the photo shoot fun of course! This photo shoot happened last week Monday which interrupted Muffin Making Mondays with Jialing and I – which is why we had our muffin session this Monday instead!

Today’s recipe post was actually requested by my mother. She told me she watched a cooking show with Chef Michael Smith in which he made mini bacon and cheese muffins. She told me to give it a go and tell her how it went and if it tasted good or not. I went online and found a recipe from Taste – Bacon, Cheese, and Zucchini Muffins! They taste so good! And I definitely made a few people in the office jealous I think as the smell of bacon travelled around. Jialing on the other hand made Orange, Lemon, and Poppy Seed Muffins – also so good! So good that I think I may make them for our next Muffin Making Mondays. I also baked some Macadamia and White Chocolate Cookies that Monday, but I will save the recipe for another time.

Breakfast Muffins: Bacon, Cheese & Zucchini Ingredients

PREP TIME 10 MINS | COOKING TIME 22 MINS | MAKES 12 MUFFINS

INGREDIENTS

  • 4 hickory-smoked bacon rashers, diced
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1/2 cup tasty cheese, grated
  • 1/2 cup zucchini, grated
  • 1/4 cup vegetable oil
  • 1 tsp baking powder
  • 1 tsp olive oil

METHOD

  1. Preheat oven to 190C. Line a 12 hole muffin pan with paper cases.
  2. Heat olive oil in a frying pan over medium-high heat. Add the bacon bits and cook for 5 minutes or until crisp. Once crisp, transfer the bacon bits to a dish lined with paper towels to drain off all the excess oils. Allow to cool.
  3. Meanwhile, squeeze the excess liquid from zucchini, this will prevent your muffins from becoming soggy. Tip, place the grated zucchini in a clean tea towel and squeeze – otherwise you can also just use your hands like what I did, working in small batches.
  4. Sift flours and baking powder into a bowl and make a well in the centre. Add in the vegetable oil, milk, and egg. Mix well until combined, and then fold in bacon, cheese, and zucchini.
  5. Spoon the mixture between the paper cases (makes 12 muffins). Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes and then transfer to a wire rack to cool.

Breakfast Muffins: Bacon, Cheese & Zucchini

Breakfast Muffins: Bacon, Cheese & Zucchini

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Banana & Cinnamon Crumb Top

Breakfast Muffins: Banana & Cinnamon Crumb Top

Hello Everyone! Sorry for not posting in a while, and I’m pretty sure my regular followers should know by now the reason for it. Just because I haven’t been uploading, doesn’t mean that I’ve stopped cooking and experimenting in the kitchen. I actually have three dishes that are waiting to be posted (basically I have the photos, I just haven’t had the time to do a write up). I know for sure that I have a handful of readers out there (or maybe just Vidhya), who actually like reading this part of the post. She was upset that the last post I made was short and had no back story. Well, I guess I won’t disappoint her here!

Anyway, today’s recipe is part of what I think will start becoming a regular thing, which is Muffin Making Monday’s (fortnightly) with Jialing. For those of you who don’t know Jialing (and basically haven’t read ANY of my previous posts because her name comes up almost ALL the time), she started this whole idea of making muffins on Monday’s because she wanted to be able to have a quick breakfast, be it at home or at the bus stop, or even at work. Since she doesn’t have an oven at home, she asked if she could bake at my place. That’s when I thought, what a great idea for breakfast on the go, because as you may/may not know, I am pretty bad at breakfast – meaning that I just altogether skip breakfast and go straight to brunch/lunch. Also, I wasn’t just going to sit around and watch her bake muffins, so I decided to bake a batch myself.

Breakfast Muffins: Banana & Cinnamon Crumb Top

Two weeks ago I made a batch of savoury muffins with Prosciutto & Chives, while Jialing made a sweet batch with Apple, Pear, and Sultanas. Yesterday we unintentionally switched and this time I made a batch of sweet muffins with Banana & Cinnamon Crumb Top, while Jialing made a batch with Turkey, Pesto, Sun-dried Tomatoes, and Cheese. I followed a recipe from allrecipes, and I think I might recommend adding a little less salt than said because I found my muffins just a tad salty. Who doesn’t? Otherwise, the result was amazing! Tasted really good, especially the crumb topping! Which also reminds me, I added a tad more cinnamon because I LOVE cinnamon. I didn’t realise how much these muffins were going to rise – I didn’t even peak through the oven door while they were cooking because I was busy washing up all the bowls and utensils that Jialing and I used. So to my surprise, when my timer rang and I looked at them I said out loud and in a shocking tone “OH MY GOD! THEY ARE SO FAT!” It was pretty hilarious, and priceless might I add.

Breakfast Muffins: Banana & Cinnamon Crumb Top Ingredients

PREP TIME 5 MINS | COOKING TIME 18-20 MINS | MAKES 12 MUFFINS

INGREDIENTS

For the muffin batter

  • 3 large bananas, mashed (plus one extra banana, sliced)
  • 1 & 1/2 cups plain flour
  • 1 egg, lightly beaten
  • 3/4 cup white sugar
  • 1/3 cup unsalted butter, melted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

For the crumb topping

  • 30g unsalted butter, chilled and cut into cubes
  • 1/3 cup packed brown sugar
  • 2 tbsp plain flour
  • 1/2 tsp cinnamon

METHOD

  1. Preheat oven to 190C. Lightly grease a muffin tray, or line with muffin paper cups.
  2. In a large bowl, mix together the flour, baking powder, baking soda and salt. In another bowl, beat together the bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture until moistened. Spoon the batter into the prepared muffin cups, about 2/3 of the way full.
  3. In a small bowl, mix together the brown sugar, flour, and cinnamon. Add the cubed butter and using your finger tips, quickly mix the ingredients together until looks like rough bread crumbs. If your mixture is too warm, put the bowl into the refrigerator for 15 minutes and start again when it has chilled.
  4. Sprinkle the crumb topping over the muffin batter and top with a slice of banana.
  5. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.  Makes about 12 muffins.
  6. Store any leftovers in the fridge and remember to warm slightly before serving.

Breakfast Muffins: Banana & Cinnamon Crumb Top

Breakfast Muffins: Banana & Cinnamon Crumb Top

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Prosciutto & Chives

Breakfast Muffins: Prosciutto & Chives

Hello Everyone! So as you all probably know by now by mentioning it in previous posts, I am interning at a company know as Hello Social three times a week from 9am-5pm. On top of that, I have two days of classes, both of which start at 9am as well. This means that I really only have my weekends of having the pleasure of snoozing my alarm and enjoying a good sleep in – which is usually 1-2 hours after my alarm goes off. Having 9am starts 5 times a week is starting to get exhausting. Last week I started snoozing for an extra 10 minutes and I actually cannot believe what an impact those 10 minutes have had; basically a domino effect. Getting up 10 minutes later made me found myself debating whether I should still sit down and have a quick breakfast, or just head out immediately to get to uni/work on time. I ALWAYS choose breakfast. Choosing breakfast meant that I would miss the buses that I usually catch, and would have to wait an extra 10 minutes at the bus stop (and even sometimes the buses that do come 10 minutes later are packed that I end up waiting an extra 3-5 minutes for one that is not full). Extra waiting time last week meant that I was either 10 minutes late to class, or that I would have to race through the packed city and pedestrian crossings to get to work on time – practically two things I hate; being late and running.

Sometimes I wish that my Mom was here with me. I miss the days where I would still be able to snooze a few extra minutes, get ready and come down to have a decadent breakfast ready for me, and the same goes for lunch and dinner. Now when I get up in the morning and get ready, I still have to prepare a simple breakfast (usually toast or cereal). I sound like such a princess, but I really do miss having everything ready, and fresh from the stove too!

Breakfast Muffins: Prosciutto & Chives

So how do I solve this issue of needing and wanting breakfast without being late or having to race through the morning? Easy. BREAKFAST MUFFINS ON THE GO. Now, this wasn’t my idea to begin with. On Saturday, while shopping with Jialing and Lydia, Jialing mentioned that she wanted to come over and make breakfast muffins so that she could start either taking them to work or eating them while waiting for the bus – and I thought, what a great idea? I mean, I wasn’t just going to watch her bake muffins at my place knowing that I wouldn’t have a batch for myself, so I decided to make some too and they are so great! I snoozed an extra 10 minutes, got ready, grabbed my muffins and lunch, and got to work with still about 15 minutes to spare (the thing about getting into the city before 9am is that I am either super early, or super late because of the bus schedules and everyone wanting to go into the city at the same time, so obviously super early is the better option). Got to work and still had 15 minutes to eat my muffins. I made a few other interns jealous of the delicious smell circulating the office though!

I might start a series on Breakfast Muffins for this blog for those who think they might find this helpful – I mean, day 1 and I am already finding it super helpful! Since I get off from uni at 12pm on Monday’s, I basically have the whole afternoon to make these muffins to last the working week. So, enough babbling, let’s get on with the recipe! But first, please do check out the original recipe on the kitchn.

Breakfast Muffins: Prosciutto & Chives

PREP TIME 10 MINS | COOKING TIME 30-35 MINS | MAKES 12 MUFFINS

INGREDIENTS

  • 4 large free range eggs
  • 75g prosciutto, roughly chopped
  • 1 cup almond meal (the one I bought from the store had quinoa in it)
  • 1 cup cottage cheese
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup chives, finely chopped
  • 1/4 cup water
  • 1/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt

METHOD

  1. Preheat oven to 200C. Grease the muffin tray with a little bit of butter and line each hole with baking paper (the butter will help it hold in place while you prepare your batter).
  2. Whisk the cottage cheese, Parmesan cheese, eggs, and water together in a large bowl. Then add the flour, almond meal with quinoa, baking powder, smoked paprika, and salt. Whisk until no lumps remain.
  3. Fold in the prosciutto and chives, whisking one more time if necessary to break up the clumps of prosciutto.
  4. Then, divide the batter between the muffin cups and bake for about 30 to 35 minutes or until puffed and golden brown. Makes about 12 muffins.
  5. Store any leftovers in the fridge and remember to warm slightly before serving.

Breakfast Muffins: Prosciutto & Chives

BON APPÉTIT

– Ally xx

myTaste.com