Kathleen had brought a lovely home made loaf of rice spelt bread. I salvaged some salad vegetables from the fridge and offered my parsnip muffins. In an ideal world I would have had more time and energy to put into making lunch but I had been so tired the night before that I had found myself trying to clean the cursor off my computer screen. Simple lunches suit children so it was an easy one to share. Anyway, Kathleen was here to catch up with me, and Rosie was just excited to play with Sylvia.
Life continues to be crazy today. We are going away for a few days tomorrow. I still haven’t started packing though I have bee preparing some food to take with us. The weather forecast is for rain the whole time we are away.
It rained cats and dogs while we rushed about today. Sylvia is in preparation for a wet holiday by getting herself as soaked as possible in our front yard with her little neighbour and partner-in-crime, but at least our washing is hung inside rather than outside. It has been such a wet winter that our succulents in the backyard are out of control. I am looking forward to a drive through some green countryside.
I have been interested in baking with parsnip for a while and was inspired by the King Island Smoked Cheddar that I bought at the Taste of Melbourne. I think the good quality smoked cheddar made a difference. I suspect the recipe would also work with regular cheddar and smoked paprika. Next time I would add the parsley if I wasn’t racing to get out the door.
I wish I had more time to tell you about these muffins. They were a bit disappointing when still slightly warm but once they cooled and the smoked cheese shone through, they were amazing. These had to have been the whitest muffins I have ever made. But they were full of flavour and excellent with tomato soup for lunch today.
I am sending these muffins to Helen Fuss Free Flavours for the Breakfast Club (#3) because the theme this month is muffins. I know I posted muffins for this event yesterday but this were the muffins I had originally intended for the event because I much prefer the idea of savoury muffins for breakfast. Now I am off to get packing and have a break from the blog while on holiday!
Previously on Green Gourmet Giraffe:
This time last year: Spring garden and WIP pasta
This time two years ago: Choc chip and cherry cookies
Parsnip and Smoked Cheddar Muffins
Adapted from Stephanie Alexander via A Food Lover’s Journey
- 1 largish parsnip, grated
- 15 stalks of parsley, finely chopped (I didn’t add this but would recommend it)
- 80g smoked cheese (I used King Island), grated
- 1 cup self raising flour
- ½ cup wholemeal self raising flour
- ¾ cup buttermilk (I used milk with ¾ tsp cider vinegar)
- ½ cup canola oil
- 1 egg
On the Stereo:
The Boy with the Arab Strap: Belle and Sebastian