Kym's Savoury Muffins

An Amazing Woman I Know is a mother to three under 3 (one set of twins), volunteers for the local SES, and does many other things, including baking. She is famous for these, which I highly recommend:

Kym’s Savoury Muffins

1 ½ cups Self Raising Flour

1 cup grated cheese (well packed)

1 cup chopped cooked bacon

1 onion finely diced and fried

200g tomato paste

4 tbsp sugar

1 tbsp powdered chicken stock

2 tsp crushed garlic (or to taste)

¼ cup oil

½ cup milk

1 egg

The ingredients above are all approximate measures only. Vary the amounts to your own taste. The tomato paste is about 1/3 of a large jar – there is no need to weigh it. I often put in more cheese and bacon than above.

Pre-heat the oven to 180 degrees Celsius.

• Combine the flour, cheese, bacon, onion, sugar, chicken stock and garlic in a large bowl and mix together.
• Combine the tomato paste, oil, milk and egg in another bowl and beat together with a fork.
• Add the liquid ingredients to the dry ones and mix together thoroughly with a wooden spoon.
• The mixture should be the thickness of a usual muffin mix – not as runny as a cake mix, but still moist.
• Spoon into a muffin tin, mini muffin tin, mini quiche tin or in doubled patty pans.
• Cook in preheated oven until top springs back when lightly pressed. This will take approx the times below, depending on the size of the tin used.

Tin	Approx. Time
Mini Muffin	11 mins
Mini Quiche	15 mins
Patty Pans	18 mins
Muffin	20 mins

• Cool slightly before removing from tin. (they will be quite soft when warm due to the melted cheese, but will harden when cooled)
• Eat warm or cold.

Kym has used many variations including:

• ham and spring onion to avoid frying bacon and onion
• crab and sun dried tomato (leave out tomato paste)
• Chilli and Corn (leave out tomato paste and use creamed corn and corn kernels)
• Green and red capsicum (with powdered vegetable stock)
• Curry paste and coriander (cilantro).

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