Cooking muffins for the family, cooking for two and cooking for one. Cooking for one, why not. I gathered these ingredients the other day and tried if I could do a muffin, it is a large muffin though. It worked very well. And these are the ingredients, cooked silver beets, tasty cheese and Parmesan, self-raising flour, an egg and a tablespoon vegetable oil. Do the technique as in how to mix muffins mixture, then place in a large size muffin's mould. Bake in a hot oven until golden.
Freshly Baked A Single Vegetable Muffin
Eight Cm Size of Individual Muffin Tin
You have to adjust the length of baking according to your own oven. The muffin I baked in a conventional oven, not a fan forced ones.
This cooking is an excellent idea if you wish to give a present to a particular person, or if you are fasting, then you could bake a delicious single muffin for your husband or partner.
The Recipe
Susy's Single Vegetable Muffin
Ingredients:
1/2 cup cooked - boiled silver beets
1 tablespoon tasty cheese and half tablespoon Parmesan
1 egg
1 tablespoon vegetable oil
2 tablespoons heap full self-raising flour
a pinch of salt and a dash of white pepper
Method
Preheat oven to 200 degrees C
Butter the muffin tin (8 cm size)
Mix all the ingredients quickly and lightly until all combined
Transfer it into the muffin mould until almost reaching to the top (should be fit perfectly)
Bake in the preheated oven for 18 to 20 minutes.
Take it out, stay for 10 minutes before turning it out.
Serve for ONE with any garnish that you like.
Vegetable Muffin Served with Fresh Zucchini Salad
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| The Muffin |
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| Fresh Zucchini Salad |
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| A Sliced of Muffin with the Zucchini Salad, Delish!!! |
This summer I am so fortunate that friends have been kind, giving us fresh Zucchinis from their garden, thanks to Dianne, Ann and Max.
The Zucchini salad or My Fresh Zucchini Salad: first slice the zucchini thinly, sprinkle with salt, let it stay for twenty-five minutes. Place in a bowl, squeeze the juice out, then rinse with cold water, drain! Put it in a serving bowl. Add some herbs, lemon thyme, shredded basil and olive oil, toss and mix together. To serve, sprinkle with Parmesan Cheese. Keep in at room temperature before serving. If any leftover refrigerated, keep for the next day. At my place there is never a leftover, serve it fresh every time.
Preparation for the zucchini, slice and sprinkle with salt
The Fresh Zucchini Salad
It has been a great Monday, a lot of happening today but all good and very enjoyable.
Have a great week to you all.
Until Next Post
Susy
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