Breakfast, I’ve heard, is a pain in most households. Being a night owl, I’ve never been up early enough to be bothered about breakfast when I set up home. Apart from those rare days that I have found myself wide awake at eight in the morning, hunger has never been an issue for me in the early AMs. The Mister, being the least troublesome man ever, continued eating his waffles, a frozen treat he is reluctant to give up on… and then it struck me. Frozen food ideas!
The west does run on frozen food. The supermarkets boast of huge freezer sections that include a number of interesting breakfast options. Yesterday, when I was wondering what I should make for the evening, I decided on a dish that can do double-duty as a snack in the evening and a breakfast option in the mornings. Without further ado, I introduce to you the savory muffin.
Being a versatile dish, you could get innovative and add on your choice of stuffing. I made it with onion, garlic and capsicum. Since it is my own recipe, here are the details:
Two and a quarter cups flour (half bread and half wheat)
One teaspoon salt
One teaspoons crushed pepper
One teaspoon crushed pepper flakes
Half teaspoon sugar
One cup onion chopped
Three pods garlic chopped
Half a capsicum chopped
Half cup milk
Half cup Mozzarella cheese
A dollop of cream cheese (optional)
One tablespoon oil
One teaspoon baking powder
One teaspoon baking soda
Preheat the oven to 350 F (175 C) Saute the onion, garlic and capsicum in the oil for two minutes. Sift the flour, salt, sugar, baking powder and baking soda. Add the pepper powders to this. Mix in the sauteed vegetables and the cheeses. Pour the milk in slowly and blend the batter. It should neither be too thick, nor too watery. Aim at getting a thick pancake batter consistency. Now grease a twelve muffin cups pan. Pour the batter equally amongst them. Bake in the oven for 25 minutes. Enjoy with salsa or tomato sauce.
The beauty of the recipe is that you can seal the muffins in a ziplock bag and freeze them. Just thaw in the microwave oven for one minute to a minute and a half. The cheese will be gooey and the veggies will be cooked to perfection.
And the cream cheese story: A couple of days ago, I had a bagel at a coffee shop. I had some cream cheese spread leftover and being the stingy person that I have become, I brought it home to use in a recipe. So tada! I’m sure my cheap-o counterparts reading this blog got their jollies from my brainwave.