Last night while concocting this mornings mini muffin experiment idea I decided I needed to get back to using more eggs as they’re starting to pile up.
I scramble a couple every day to supplement the quails protein as they’re not free-range like the chickens and buying high protein feed is expensive and just silly when I get free protein from the hens everyday.
I still have a lot of homegrown ham from Christmas in the freezer which I like to get into occasionally. It was a 36lb ham that I raised for about 18 months and then cured country style for 12 months before smoking it for 48hrs. I’m very proud of my ham, his name was Frank.
Ok back to breakfast.
This recipe is just enough to fill my 48 mini muffin tin.
2 cups flour
1 cup whole milk
1 cup diced ham
1 cup diced pepper jack cheese
10-12 spinach leaves chopped
Mix the egg, flour and milk and pour into tins. Add spinach, a couple cubes of ham and cheese to each tin.
400° oven for 10 minutes
When they are done they almost pop out of their tins. I’ve never seen such a thing.
The flour makes these a muffin-ish quality which the girls and I loved. No need to add salt as the ham and cheese take care of the saltiness and flavor.
On another note the horses are starting to show resentment about me rushing back inside to make breakfast after chores instead of playing with them. I’ll get back to it on the weekend.
Enjoy your day!
Below is an affiliated link to quality non-stick mini muffin tins.
Last night I came up with a brilliant plan for breakfast muffins this morning. I concocted the plan in my mind and this morning after farm chores I rushed in to execute it.
PB&J Mini Muffins!
I was going to make some cashew butter with my juicer (yes my juicer makes nut butters and pasta too) but decided to cheat just a little because time was getting on and I didn’t have a good oil for the nut butter. Vegetable oil just isn’t suitable for nut butters, you really should use a coconut or peanut oil. Grape seed oil is good too.
I cheated on the Jelly too. However this isn’t so bad, only 10g of sugar per 1/3 cup. It took about 2/3 of the can to stuff 36 mini muffins.
Since the muffins are tiny I only used a dab of peanut butter, less than a tsp each. The strawberries had partial chunks so I dab one in each muffin.
Overall I think I used about 1/4-1/3 cup of peanut butter.
After making extra crispy muffins yesterday I watched these like a hawk. The mini muffins were done perfectly in 15 minutes in a 350° oven.
The muffin base is a basic yellow cake but because some of my farm eggs are from pullets (a young hen whose just started laying eggs will lay smaller eggs) and I have mass amounts of eggs coming in every day I put 5 eggs in the batter instead of the 2 it calls for. The 5 eggs probably were the equivalent of 3 1/2 large store bought eggs.
The below nutrition label is an approx of the muffins with peanut butter and strawberry filling. One batch of the yellow cake filled 36 muffins.
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