Cheddar and Sweetcorn Muffins

Ingredients

140g, 5oz Self Raising Flour
Freshly ground black pepper
70g, 2.5oz Natural Greek Yogurt, put into a jug and make up to 125ml with milk
3 tbsp Oil
90g, 3oz Frozen Sweetcorn
70g, 2.5oz Extra Mature Cheddar (Extra sharp)
Extra oil for greasing

Method

Preheat the oven to 180oC / 350F / Gas Mark 5.

Put the flour and pepper into a bowl.

Weigh the yogurt into a jug and make up to 125ml with milk.  Crack in the egg, add the oil, sweetcorn and cheese.  Whisk together.

Oil a mini muffin tin (or mini cupcake / fairy cake tin).  Add the wet mix into the dry and stir until almost but not completely combined. 

Spoon into the tin and bake for 14 mins (or thereabouts) or until they spring back when pressed.

Take out of the tins (it might help to loosen with a blunt knife) and put onto a cooling rack.  Best served  warm but certainly fine cold and you can always warm them up for a few secs in the microwave.  Freeze well.

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Pumpkin Brownie Bites

Ingredients:

• One (13×9 family size) brownie mix
• One (15 oz) can pumpkin puree
• One egg (optional)

Directions:

1. Mix brownie mix, pumpkin, and egg with a wooden spoon. Spoon into greased 13 x 9 pan or mini muffin tins.
2. Bake for about 30 minutes for the pan, and 15-20  for the mini muffin tins (they’re done when they spring back slightly when you touch them).
3. Devour!

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Homemade Pita Chips

Ingredients:

• 4 pita pockets
• 3 tbsp olive oil
• a few big dashes of salt, pepper, and garlic powder

Directions:

1. Preheat oven to 350 degrees.

2. Cut the pita pockets in half, then slice the half pockets again so you have four halves. Cut each half into three triangle wedges.

3. Whisk together the olive oil and spices. Then brush the olive oil over both sides of the pita chips with a pastry brush. Bake for 11-13 minutes until brown and crispy.

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Sweet Potatoes

Ingredients:

• 4 large sweet potatoes
• 1/2 of an 8 oz pkg light cream cheese
• 1/2 tsp cinnamon
• handful of chopped pecans (optional)

Directions:

1. Preheat oven to 425 degrees.

2. Prick potatoes with a fork. Wrap them in damp paper towels and microwave for 10-12 minutes or until they are soft. Slice them in half lengthwise and scoop out the insides, leaving a 1/4 inch thick shell.

3. Mix together the sweet potato, cream cheese, cinnamon and pecans then scoop back into your shells. Bake for 8-10 minutes or until the shells are nice and crunchy and the pecans are toasted.

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Homemade Guacamole

Ingredients:

• 4 medium ripe avocados, pitted and peeled
• 2 Roma tomatoes, seeded and diced
• 1/2 medium red onion, finely diced
• juice of 1 lime
• 1/4 tsp garlic powder
• salt and pepper

Directions:

1. Mash the avocados in a large bowl. Stir in the tomato, onion, and lime juice. Sprinkle with garlic powder, salt, and pepper. Taste and adjust seasonings according to your taste.

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