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| Avocado, Brie & Chicken |
Recipe was obtained I think from 1 of the MOPS sessions at Crossway Baptist Church many many moons ago. I've since stopped attending that group simply because I didn't have the time as I'd joined a different group in that same church... :-D It was delicious & I think a few of us mums
requested for the recipe... & here it is...
Date: 28-Sep-2011: Baked again for lunch! Wish I had some yummy vegetable soup to go with it! :-) Children loved the wholemeal & spinach version so yay!
Ingredients:
125g Brie Cheese
3 cups self-raising flour (or wholemeal self-raising flour)
1 tsp dried mustard powder
1 cup smoked chicken breast, diced (or crispy bacon)
1 avocado, stoned, peeled & diced (or 1 cup sliced baby spinach leaves)
1 cup grated cheddar cheese (or tasty cheese)
2 eggs
1 3/4 cups milk (or buttermilk)
100g butter, melted & cooled
Method:
1. Dice 1/2 brie & slice the rest.
2. Sift flour & mustard into large mixing bowl.
3. Stir in diced brie, smoked chicked, avocado & grated cheese & make well in centre.
4. In a separate bowl, mix eggs, milk & butter.
5. Pour into well (dry ingredients) & mix all ingredients together.
6. Divide mixture evenly into a greased 12-hole muffin tin & top with a slice of brie (extra brie slice optional).
7. Bake at 220C for 18 - 20 mins until well risen & golden. BTW, make sure shelf in oven is somewhere 3/4 way up from the heating elements at the bottom... :-)
8. Cool in tin for 5 mins before serving.
Optional: add some chopped fresh herbs (chives, parsley, dill) - about 1/4 cup in total to batter & mix well.
Note: Lining muffin tins with cupcake liners for easier handling did not help, the muffins stuck fast to the paper & made it difficult to remove when eating... (although it was easier to remove from the muffin tins... LOL!)
requested for the recipe... & here it is...
Date: 28-Sep-2011: Baked again for lunch! Wish I had some yummy vegetable soup to go with it! :-) Children loved the wholemeal & spinach version so yay!
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| Wholemeal Spinach, Brie & Chicken |
Ingredients:
125g Brie Cheese
3 cups self-raising flour (or wholemeal self-raising flour)
1 tsp dried mustard powder
1 cup smoked chicken breast, diced (or crispy bacon)
1 avocado, stoned, peeled & diced (or 1 cup sliced baby spinach leaves)
1 cup grated cheddar cheese (or tasty cheese)
2 eggs
1 3/4 cups milk (or buttermilk)
100g butter, melted & cooled
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| Muffin Dough before baking |
1. Dice 1/2 brie & slice the rest.
2. Sift flour & mustard into large mixing bowl.
3. Stir in diced brie, smoked chicked, avocado & grated cheese & make well in centre.
4. In a separate bowl, mix eggs, milk & butter.
5. Pour into well (dry ingredients) & mix all ingredients together.
6. Divide mixture evenly into a greased 12-hole muffin tin & top with a slice of brie (extra brie slice optional).
7. Bake at 220C for 18 - 20 mins until well risen & golden. BTW, make sure shelf in oven is somewhere 3/4 way up from the heating elements at the bottom... :-)
8. Cool in tin for 5 mins before serving.
Optional: add some chopped fresh herbs (chives, parsley, dill) - about 1/4 cup in total to batter & mix well.
Note: Lining muffin tins with cupcake liners for easier handling did not help, the muffins stuck fast to the paper & made it difficult to remove when eating... (although it was easier to remove from the muffin tins... LOL!)
2 comments:
oooh looks super yummy!! can i use cheddar instead of brie? :)
I would imagine that you would be able too... since cheddar goes with just about anything although I wonder if it'll mask the taste of the smoked chicken a bit since maybe its a stronger tasting cheese... but it was definitely yum with brie... :-)
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