Breakfast, Muffins & Scones

Quiche Muffins

This morning we celebrated a baby dedication (christening) for my darling little great-niece Scarlett Christine.  A cuter little girl there never was!  Yes, it’s a Saturday, and yes it was at the home of my brother & sister-in-law, Scarlett’s grandparents.  With family and friends gathered around, Jennie and Ben shared such a time of intimacy as they presented their little girl to God. I think I cried through most of it!  🙂  Afterwards we shared what we all do best as family – food! With light fare presented in such a beautiful way (sorry no pictures… too bad, it was beautiful!) of vanilla and chocolate cupcakes with fresh raspberry & cream cheese icing, fresh fruit, and my other niece Jaclyn (aka Modern Day Martha) and her amazing scones, complete with creme fraiche, lemon curd, and homemade blackberry jam, the food was awesome.  I brought muffins.  To counteract all that sugar, the muffins I chose to bring were an old family favourite that are dubbed “quiche muffins.”

These tasty little morsels blend together broccoli, ham, cheese and eggs into a little less traditional muffin that is filling yet without all the pastry.  They are yummy good and whether you decide to have them hot or cold (yes, they are just as good cold!) these muffins are great for a brunch, or maybe your Christmas Eve table, or as a nice change from a sandwich in your brown bag lunch!

Ready?  Let’s get baking:  Preheat your oven to 375, grease your muffin tins. I use butter!

Start with about 1 1/2 cups of broccoli cooked until tender but do NOT  over cook.  This should still be crisp.  Chop it up in to medium to fine pieces but not too small.  Oh boy, are you frustrated already?  Let me put it this way, chop it up so that it is in about small bite-sized pieces.  Okay, broccoli, check… let’s move on now.

1 1/2 cc chopped cooked ham.
1 medium onion, chopped
1/2 c grated parmesan cheese – use fresh if you can, if not then no worries! Use what you can!
6 eggs
1/2 c vegetable oil
1 1/4 c flour
1 tbsp baking powder
1 tsp oregano – again if you have fresh use it
1 tsp parsley
1/4 tsp thyme
1 clove garlic, crushed

Mix the broccoli, chopped ham, onion and cheese together.
In another bowl (a bit larger) beat the eggs until they are foamy.  Gradually whisk in the oil.
Add the dry ingredients and beat until they smooth. Gently stir in the broccoli/ham mixture just until blended.
spoon into the muffin tins and bake for 20-25 minutes or until they are lightly browned.
This makes about 12 large muffins.  No worries about filling the muffin tins to the top, it’s quite okay to do that.

Enjoy as part of your brunch, or cold the next day.  Either way, these muffins are a delicious blend that make a wonderful savory muffin.  Enjoy!

Let me know if you try it and what you think!

Happy noshing!

p.s. sorry the pic is a little fuzzy. I made these last night and I was tired!  😦

Oh, and here is a picture of my adorable little great niece!  I just couldn’t resist… she’s a living dolly!!!

 

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