My nanny is off for a whole week. So I'm a full time 'working' mom, taking care of my son in the shop, while looking after my shop, dealing with the clients with the little cheeky fella roaming around the shop. Phew! It's not easy, but surely fun to spend so much time with him daily. He's with me in the shop till about 3pm, then I bring him home for a bath and his dose of sedative - his MILK! and off he goes for his nap. I then return to the shop for a final hour before I call it a day. So what does he do in the shop? Everything! He reads, he draws, he plays with his playdough, he plays with his toys literally everything, other than napping in the shop. All in all, I'm still appreciative of this week. I got to get up close with him on a few issues, his temper, his basic manners and some other stuffs. Now that he's a 2 year old, he communicates and understands instructions pretty well. So I better start these early than later.
Anyways, enough about my story. Here's the breakfast I made for us this morning, a savory breakfast muffin - cheese and mushroom muffin and a creamy pumpkin soup. I'll be sharing more about the easy 5-ingredients creamy pumpkin soup later on this month during my class in PJ (see this link for info), so do pardon me as I won't be revealing the recipe here in this blog, yet.
Back to the muffin. I wanted to make cheese and mushroom scones. But I realized I didn't have any butter nor cream in the fridge. So instead, I searched for a recipe on savory muffin and adapted it to make it my own. It's a great recipe for a savory soft muffin if you don't like too much of sweet stuffs for breakfast.
- 250g all purpose flour, sifted
- 1tsp baking powder
- 1/2 tsp salt
- 50g cheese
- 1 medium size egg
- 50g oil, I used grapeseed oil
- 150g milk
- 4 brown button mushrooms, cleaned and slice (about 120g)
- 2-3 cloves garlic, finely minced
- 1/2 onion, finely minced
- pinch of salt
- In a frying pan, heat up a tablespoon of oil. Stir in minced garlic and onion, followed by sliced mushrooms. Seasons accordingly. When mushrooms are soft and juices are drained off the mushrooms, they are ready. Keep the mushrooms, not the juice. Chop the mushrooms into small cubes. This step can be prepared in advanced.
- Combine dry ingredients, ie flour, baking powder, salt in a bowl.
- Beat together egg with oil and milk. Sift in dry ingredients. Add in the grated cheese and chopped stir-fried mushrooms.
- Fill the batter into muffin cup to about 2/3 full (this recipe makes about 5 muffins). Option: top with an onion ring and more grated Cheddar.
- Preheat an oven to 175deg C. Bake for about 20-25min.