Thursday, July 4, 2013
Pea, Ham And Feta Cheese Muffins
So it was another late school morning of lunch tennis in my head -pasta - pie - pasta- pie- pasta -pie while looking through Dorie Greenspan's French stew recipes for dinner and Hummingbird Bakery's Cake Days for cupcakes to bake for breakfast the next day. Yes, that much goes on in my head practically everyday at 9am with my cup of Earl Grey and breakfast. It's food in my head throughout the day! I flipped page after page and found this in Cake Days. Now, this is a lunch idea. Pasta & Pie's game ended abruptly and will seek for rematch soon, I'm sure. But today (that day *eyes rolling* 19th of April to be specific, I date recipes so I know when was the last time I baked/ cooked it) was going to be savoury muffins for lunch. I had the staples required in the freezer and muffins are simply the easiest to whip up. The recipe suggested the use of a mixer but I'm an old girl when it came to muffins. It's all in the hand spatula. Don't over-mix or you'll end up with muffins you can pelt rude-Mr Smith-across-the-road with. The savoury bunch turned out nice texture-wise but tasted under-seasoned. Feta cheese didn't cut it for me. Way too mild (but healthier, I guess). The ham was so-so. Here's what I'll change the next time I bake this for lunch - use half feta and the other half of a sharper cheese, replace the ham with browned chopped bacon and open a can of soup for dipping. Oh, stop being judgemental....what's an occasional can of Campbell's compared to the bags of Lays you've been having in front of the telly the last couple of nights watching Wimbledon?