I got my muffin recipe from a cafe in Tasmania and had successfully made it several times before copying it across to this website. Then I went to make it again (following the online recipe, having thrown out the paper one) and realised that I\’d copied something across incorrectly. I think I should have written 2 cups instead of 1 for dairy (in bowl 2).
Luckily, this has led to a nice discovery…. With just 1 cup of dairy instead of 2, the dough becomes more like pizza dough than muffin dough. i.e. It is much drier and you have to really fold through the other ingredients (like 1 finely shredded carrot, some shredded spinach, diced ham and coarsely shredded cheddar cheese). This recipe is faster than the original muffin recipe because you just tear off pieces of the dough, roll in a small ball and then flatten. That means no tedious, messy step of spooning the mixture into muffin trays AND no washing up of muffin trays. Pop the flattened dough-balls onto a tray with baking paper and bake for 15 – 20 minutes at 180C. The result reminds me of a pizza-bread or cheese-scroll. It\’s important to note that these scrolls can\’t incorporate as many fillings as the muffins and they taste with a generous amount of cheddar cheese.
The quantities below make about 11 \’scrolls\’. (If you want genuine scrolls, just make a snake and wrap it around itself.) If making muffins instead, the quantities should make about 18. Whichever is made, they can be frozen for playdates and lunchboxes.
Bowl 1:
- 2.5 cups SR flour
- 1 tsp salt
- optional: 1 cup almond meal or rolled oats
Bowl 2 (can just leave in the measuring cup):
- half cup (about 90g) butter, melted in mic for 15 seconds, or olive oil
- optional: 1 heaped tbs or about 80g sour cream
- Add enough milk to bring the total dairy component up to 1 cup (scrolls) or 2 cups (muffins, from memory).
- 1 egg, whisked. Do not add this to the bowl until you know the melted butter has already cooled.
Bowl 3 (any other ingredients, but make sure you don\’t add too much to scrolls. Muffins can take more.):
- leftover roasted Med. veg.
- leftover roasted pumpkin
- grated zucchini
- grated carrot
- shredded spinach
- 1 cup raisins or soaked and chopped dates
- 1 cup grated parmesan cheese
- fried diced bacon
- Add bowl 1 to bowl 2 and mix well. If mixture seems too dry, add more milk. If too wet, add more flour.
- Stir in bowl 3.
- Spoon into muffin tray.
- Bake in a pre-heated 180c oven for about 25 minutes (scrolls) or 35 minutes (muffins), depending on the oven.