Volunteering can be hard when you have six kids at home and five of them are still quite young. Â But this week I joined a group called Baked Relief, baking muffins, cakes, slices and meals to feed SES volunteers, Energex crews and families displaced by the floods. Â Anyone really who was lending a hand . Â It was easy, I just doubled or quadrupled the same recipes I was making to freeze as lunch box supplies. Â At the time I didn’t feel like I was doing much, I was just baking in my own home, but I know from reading the messages of thanks on Baked Relief’s Facebook page that the food was very much appreciated. Â Baked Relief is a great way for people who want to help out, but for one reason or another have restrictions that prevent them from going out into the community to volunteer to lend a hand.
This week’s muffin recipe was kindly shared by a fellow Baked Reliefer (I’m making up words again), and my kids absolutely loved them. You just mix up the three ingredient savoury batter and add whatever you want. Â I went with bacon and paprika, but you could go with chives, capsicum, mushrooms, anything you want to use up.
Savoury Muffins
Ingredients:
2 Cups Self-Raising Flour
2 Cups Milk
2 Cups Grated Cheese
My Additions:
4 Rashers Diced Bacon
1 tsp Paprika
Directions:
Preheat your oven to 180C.
Combine flour, milk and cheese in a large mixing bowl and stir to combine, being careful not to over-mix.
Add bacon and paprika (or additions of your choice) and stir to combine.
Fill muffin cups or greased muffin trays 3/4 full with batter and place in the oven until muffins are a light golden colour and spring back when touched gently. Â You could also poke them with a metal skewer which will come out clean when they are done.
Thanks Gina for the Recipe!