Cooking and being in the kitchen has always been a source of joy and happiness for me… a comforting place where measuring and mixing had calming effects even during the stressful years of university!!
For Easter 2001, instead of a bag of Easter Eggs… my mom gave me the *Snowflake* book of baking and I am eternally grateful for this… not only because it had a short-term effect on saving my waistband, as I wasn’t scoffing marshmallow eggs (however the long-term effects can be seen in my ever emerging waistline)… but because the recipes within this book of joy are all easy peasy and flop-free and have been a part of my life for over 10years!!
I have always had a recipe book or magazine (along with a crime, horror or thriller novel) next to my bed (and bath – but this is a complete other story)… not because I want to dream of cooking but because I find the entire recipe reading experience therapeutic… and of course because I like to look at the pictures 🙂
These were made on Sunday before heading over the 5pm Supper Club… and I was pleasantly surprised on how easy they were to make (and to eat!)
CHEESE, CHIVE & MUSTARD MUFFINS
250ml cake flour (140g)
2 teaspoon baking powder
1 teaspoon mustard
375ml (150g) grated cheddar cheese
50ml chopped chives
- Beat egg lightly in a measuring jug and then fill ug with milk to 250ml
- Sift dry ingredients together, add cheese and chives
- Mix in mustard and eggy milk mixture
- spoon into greased muffin tins
- Bake at 200C (400F) for 15-20minutes until golden brown