BACON AND VEGETABLE 2 MINUTE NOODLE CUPS

BACON AND VEGETABLE 2 MINUTE NOODLE CUPS



When you have kids in the house there is always a few packets of 2 minute noodles in the pantry on stand-by. Throw in some ham and some hidden grated vegetables and you have a great snack that kids (and adults!) love. Great for parties and lunchboxes.

GLUTEN FREE:
Use gluten free 2 minute noodles and Gluten free chicken stock ( Vegeta, Massell)

INGREDIENTS
2 x 85 grams packets chicken two-minute noodles
2 teaspoons chicken stock powder
3 cups grated vegetables (zucchini, mushroom, corn, spring onion, capsicum and carrot)
2 eggs lightly beaten
1 teaspoon Dijon mustard
½ cup light sour cream/mayonnaise
½ cup chopped ham or bacon
1 cup light tasty cheese

METHOD
Preheat oven to 180 ˚C /160˚C fan-forced. Lightly spray a tray of 12 hole muffin pan with olive oil. Cook noodles as directed on packet discarding the chicken sachet. Drain and rinse under cold water. Place in a bowl. Add the chicken stock powder, Dijon mustard, grated vegetables, egg, light sour cream and bacon. Mix to combine. Spoon equal portions in muffin pans and top with cheese. Bake for 20-25 minutes or until set.
HANDY HINTS
Works well with cooked rice, vermicelli or any other small cooked pasta shapes. You can also make it in the Texas muffin tins. Try adding soy sauce/oyster sauce for extra flavour.

Pumpkin, cheese and rosemary muffins

 

 

Serves:                 Makes 6 muffins

 

Prep time:           20 minutes

Cooking time:    20 minutes

 

Ingredients:

175 g stoneground wholemeal flour

½ cup organic rolled oats

2 t baking powder

¼ t salt

100 g organic Cheddar, grated

120 g organic pumpkin, cooked and seasoned

4 organic eggs

½ cup organic olive oil, plus extra for greasing freshly ground black pepper

60 g organic feta, cut into large cubes

3-4 T grated Parmesan

a few sprigs rosemary

 

Cooking instructions:

 

Preheat the oven to 190°C.

 

In a large mixing bowl, combine the flour and oats with the baking powder and salt. Mix in the Cheddar.

 

Blend the pumpkin with the eggs and olive oil and add to the bowl, mixing well with a fork. Add a twist or two of pepper.

 

Brush 6 extra-large muffin pans with oil, then spoon in the muffin mixture and bury a cube of feta in each one.

 

Sprinkle with Parmesan and tuck a sprig of rosemary into each. Bake for 20 minutes, or until golden and baked through.

 

Allow to stand for a few minutes before turning out. Serve warm, while the feta is still molten and gooey.

 

 

 

The Rebel Within Muffin - Chef Ron

Credit: Askchefron.com
From the Webpage - http://www.bestyummyrecipes.com/the-rebel-within



“The Rebel Within” is a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside.



Ingredients:

• 1 C all purpose flour
• 1 t sugar
• 1/2 t baking powder
• 1/2 t salt
• 1/2 t pepper
• 1 C cottage cheese
• 1/4 C sour cream
• 4 T unsalted butter, melted and cool
• 1 large eggs
• 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)
• 1 scallion, minced
• 1/4 C diced ham

Instructions

1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.
2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).
3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.
4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.


From the Webpage - http://www.bestyummyrecipes.com/the-rebel-within

Avocado Muffins

Makes 18 muffins!


Ingredients:

3 Ripe avocados
½ Lemon...
750ml All purpose flour
250ml Sugar
250ml Milk
15ml Baking powder
2,5g Salt
90g Butter or margarine
2 Eggs

 

Method

Preheat oven to 205ºC. Grease muffin cups.
In a bowl, mix flour, sugar, baking powder and salt.
Add in butter or margarine and mix until mixture resembles crumbs.
Blend avocados, eggs, milk, and lemon juice until avocados are mashed.
Stir avocado mixture into flour until evenly mixed.
Spoon the mixture into cups and bake for 25 minutes.

Strawberry Lemon Banana Muffins

Ingredients

1/2 cup Melted Butter - salted or unsalted
1/2 cup Plain Yogurt (or 2 large eggs lightly beaten)
1 cup Overripe Mashed Bananas (approx 2 large bananas)...
1 Tablespoon Lemon Zest
1 1/2 cups Strawberries (cut to small, bite size pieces)
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Pure Lemon Extract
2 1/4 cups All-Purpose Flour
3/4 cup Light Brown Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Salt


Directions

Preheat oven to 350F/180C.
Line a muffin tin with paper liners or spray with non-stick cooking spray. Next, melt butter and set it aside until it cools to room temperature. In a medium size bowl, mix yogurt, mashed bananas, the vanilla and lemon extract. Once the butter is cool, add it to the the banana mixture. In a separate large bowl, mix all the dry ingredients {flour, brown sugar, baking soda, baking powder, cinnamon and salt}. After they are mixed well, add the strawberries and lemon zest. Fold the strawberries and lemon zest in the dry ingredients, making sure the strawberry pieces are coated well. Next, add the wet ingredients to the dry ingredients and mix until just blended. Do not over mix the batter. Fill each muffin cup with the batter (see photo). Place in oven on middle rack and bake for 20-25 minutes or until a toothpick comes out clean.Place muffins on a wire rack to cool. Recipe makes 1 dozen. Enjoy!


Tips:

-If you prefer Strawberry Banana Muffins, skip the lemon zest and Lemon extract - add a 1/2 teaspoon more of pure vanilla extract, for 1 teaspoon total.

-You can make these muffins without butter. They are more dense, but still yummy!
 

Pro-Nutro Puffs

 

 

Pro-Nutro Puffs

Prep Time:

10 minutes

Cook Time:

25 minutes

 

These offer the health benefits of homemade whole-wheat rolls or muffins, with the added nutrient and flavour benefits of the breakfast cereal.

Ingredients

480 g SPAR cake flour (4 Cups)

20 ml baking powder

500 ml ProNutro whole-wheat cereal

5 ml salt

100 ml SPAR canola oil

4 large eggs, lightly beaten

500 ml SPAR milk

250 ml water

 

Method

 

1. Preheat oven to 180ºC and grease 2 SPAR Good Living giant muffin pans.

2. Measure all the ingredients into a 3 litre SPAR Good Living porcelain mixing bowl.

3. Blend together using a wooden spoon. Do not over-mix.

4. Spoon mixture into prepared pans and bake for 25 minutes.

 

 

Hints and Tips

Sprinkle with poppy or sesame seeds before baking if you like.

 

The apple-bake ProNutro may be substituted for the whole-wheat, but keep in mind it will give a slightly sweeter result.

Vegan Morning Glory Muffins

Vegan Morning Glory Muffins

INGREDIENTS

3 flax eggs [3 T flaxseed meal + 6.5 T water]
1/2 c applesauce
1/4 c vegetable oil
1 T vanilla extract
1 banana, mashed
1/3 to 1/2 c brown sugar
2 c flour *
1 T ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 carrots, grated
1 apple, peeled & grated
1/3 c raisins [optional]
2 T chopped pecans
* in any combination. I used 1 c whole wheat, 1/2 c all purpose & 1/4 c coconut flour, which is very absorbent.


METHOD

Preheat oven to 375 F. Prepare muffin tins with paper liners.
In a medium bowl whisk flax eggs, applesauce, banana, oil, brown sugar and vanilla.
In a large bowl, stir together flour, cinnamon, baking powder, baking soda and salt. Stir the carrots, apples, raisins, walnuts and coconut into the flour mixture to coat.
Combine both mixtures in the larger bowl. If too dry, add a splash of almond or soy milk.
Spoon into the muffin tins, filling totally full [or 3/4 if you prefer a smaller portion].
Bake for 25-35 minutes, or until golden and a knife comes out clean.
Makes about 20 muffins.

Wholewheat Carrot Cake Muffins with Cream Cheese Icing

Christmas Muffins with Cranberries

Baklava Muffins

Tiramisu Cupcakes

Pineapple Coconut Muffins

Strawberry & Orange Muffins

Pear and Toffee Muffins

Passionfruit and White Chocolate Muffins

Grenadella (Passionfruit) Muffins

Chocolate Prune Muffins with Coffee Syrup

Carrot, Pineapple, Fruitcake Muffins

Banoffee Muffins

Blueberry Muffins