Children off school for Easter? Get them excited to be in the kitchen with this easy, seasonal recipe for savoury muffins - the first in our Easter series, sponsored by Lidl. Eggs, fresh veg and little potato ‘nests’ make these a delicious Easter-themed snack to tide you over until the big roast dinner. Just ask Mumsnet blogger Emma, of BrummyMummyOf2, and the lovely Erin, who stepped up to make them and taste-test...
Ingredients
(Makes 8)
50g broccoli florets
15g unsalted butter
1/2 small leek thinly sliced
50g day old bread crusts removed and cut into cubes
55g cheddar cheese grated
60g honey roast ham chopped
3 eggs
120ml semi skimmed milk
salt
2 potatoes grated and squeezed dry
1 egg whisked
salt and black pepper
25g melted butter plus extra for greasing
Method
1. Bring a pan of water to the boil and cook the broccoli for 3-4 minutes until tender, then drain and refresh in cold or iced water, when cold trim the florets into smaller pieces
2. Meanwhile melt the butter in a pan and add the leek, cook for 5 mins or until soft then remove and allow to cool.
3. In a large bowl mix the leek and broccoli with the bread, cheese and ham.
4. In a separate bowl whisk the eggs and milk together and add a pinch of salt and then add to the other ingredients, cover and chill for 30 mins
5. While the mix is chilling make the nests, preheat the oven to 200c, grease a muffin tin with butter ensuring it is well covered.
6. Mix the potato and egg together and season with salt and pepper, line the muffin moulds with a thin layer of the potato mix ensuring the sides and bottom are covered but not too thick, pour or brush a little melted butter over the nests and bake in the oven for 15 mins or until golden.
7. Turn the oven down to 180c, spoon the chilled muffin mix into the nests and return to the oven for a further 15 mins, remove the cooked muffins from the tin and allow to cool before serving.
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Ingredients
(Makes 8)
50g broccoli florets
15g unsalted butter
1/2 small leek thinly sliced
50g day old bread crusts removed and cut into cubes
55g cheddar cheese grated
60g honey roast ham chopped
3 eggs
120ml semi skimmed milk
salt
2 potatoes grated and squeezed dry
1 egg whisked
salt and black pepper
25g melted butter plus extra for greasing
Method
1. Bring a pan of water to the boil and cook the broccoli for 3-4 minutes until tender, then drain and refresh in cold or iced water, when cold trim the florets into smaller pieces
2. Meanwhile melt the butter in a pan and add the leek, cook for 5 mins or until soft then remove and allow to cool.
3. In a large bowl mix the leek and broccoli with the bread, cheese and ham.
4. In a separate bowl whisk the eggs and milk together and add a pinch of salt and then add to the other ingredients, cover and chill for 30 mins
5. While the mix is chilling make the nests, preheat the oven to 200c, grease a muffin tin with butter ensuring it is well covered.
6. Mix the potato and egg together and season with salt and pepper, line the muffin moulds with a thin layer of the potato mix ensuring the sides and bottom are covered but not too thick, pour or brush a little melted butter over the nests and bake in the oven for 15 mins or until golden.
7. Turn the oven down to 180c, spoon the chilled muffin mix into the nests and return to the oven for a further 15 mins, remove the cooked muffins from the tin and allow to cool before serving.
Like this? Subscribe to the YouTube channel for more Mumsnet product tests. New videos every week: http://tiny.mn/1k47ooT
Mumsnet is the UK's biggest online network for parents. Join the conversation at www.mumsnet.com
Like Mumsnet on Facebook: https://www.facebook.com/mumsnet
Follow Mumsnet on Twitter: @mumsnettowers
Category
🛠️
Lifestyle