[VIDEO] Cheese and vegetable muffins | Nick Coffer | My Daddy Cooks

[VIDEO] Cheese and vegetable muffins

From the relative calm of my first video, to absolute chaos with my second. I look after Archie on a Wednesday and there was no way he was going to be excluded from today’s filming!

It’s hard enough cooking with a toddler around, let alone trying to amateurishly manipulate two cameras while at the same time thinking of something lucid to say. We thought long and hard about including Archie in the clips and decided that it was not appropriate to do so. After all, he is not old enough to say whether he wants to be watched on the world wide web. Still, he is very much part of the cooking process so you will hear him lots, even if he is not directly on camera.

Anyhow, in the midst of smashed glasses, over-flowing sink and ever worsening profanities from myself, I fluffed my lines repeatedly, missed several takes and only just managed to scrape this video together. Indeed, the out-takes may be more interesting than the actual video! At one moment I say, in my finest Diva-esque voice, “I just feel inhibited with you around. I am not being myself!”. Archie just looked on, perplexed, and continued to style his hair with the washing up brush.

Muffins are a staple in this house. They are so easy to make and can literally be any combination of what you have in the fridge, added to the base mix of flour, egg, oil and milk. I have tried long and hard to find the perfect muffin recipe. They vary so much, mainly in the amount of liquid used. I have settled on these quantities after much experimentation as they give a thick-ish dough which rises to perfection and makes ridiculously morish muffins.

Tomorrow I will be Archie-less all day so will treat him to one of his favourite dishes when he gets back… I will try to publish it on Friday!

Cheese and vegetable muffins
Makes 9 large muffins or 18 small ones
Preparation time 15 minutes, cooking time 20 minutes

3 or 4 broccoli florets and one leek, steamed and chopped up (you really can use any vegetables – spinach, courgettes and carrots all work very well. You can also add ham or bacon).
6-8 cherry tomatoes, de-seeded and chopped up
100g grated mature cheddar
225g self-raising flour
175ml milk
55ml olive oil
1 free-range egg

Preheat your oven to 2o0°C (180°C for a fan oven)/ 400°F

Once you have steamed your vegetables (if you are using carrots or courgettes you can simply grate them up, there is no need to pre-cook them), mix them together with the cheese and the flour. Add in the wet ingredients and mix to a lumpy, fairly thick batter.

Lightly oil some muffin tins, spoon the mixture in to fill each one to the top, place the tray in the middle of the oven and leave to cook for 20 minutes. The muffins are ready when they are brown on top and fairly dense to the touch.

Best served warm, 5-10 minutes after coming out of the oven

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