Hello! It’s a wet old morning here in Melbourne, so rather than walking I am sitting at my kitchen table with sleeping pup at my feet. The telly is on quietly recounting yesterday’s news and I can hear the tippy-tapping of rain on the roof.
I need to put some socks on. I woke up and slid into Birkenstocks just before 6am and now my toes are freezing.
I had planned to go for a walk today, but instead I am drinking tea and looking at the rain radar and thinking it’s best to stay in and make some toast and then some soup for lunch. Perhaps some more of those muffins I made yesterday?
As penance for this break in walking transmission, here is my recipe for breakfast muffins.
I’ll be back with flowers and leaves and honeybees and tracksuit-ed dog owners as soon as the weather is agreeable.
Cheesy, carrot-y breakfast muffins
2 cups of self raising flour
1 teaspoon of baking powder
1 teaspoon of sugar
1 teaspoon of salt
1/2 cup of grated carrot
1/2 cup of grated cheddar cheese
1/2 cup of grated parmesan cheese
3/4 cup of milk
1/2 cup of melted butter
Preheat oven to 200 degrees Celsius or 400 degrees Farenheit.
In a big bowl, mix all ingredients together until just combined. Don't mix too much!
Fill greased and/or lined muffin cases (which are sitting happily in a muffin tray) two-thirds full of mixture.
Bake for 15 minutes or until cooked and browning around the edges.