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Friday, August 22, 2014

Recipe: Frittata Cupcakes


These Frittata Cupcakes are great for so many occasions - breakfast, lunch, dinner, kids parties, lunchboxes and so on. My kids love these so much and will happily scoff a few down. They are packed full of vege so perhaps a good one for fussy kids (and adults). I find them very morish




FRITTATA CUPCAKES

Makes 12 

INGREDIENTS:
1 Onion
150g Shortcut Bacon
3 Eggs
1/2 cup Milk
100g Carrot
150g Zucchini
1 Can Canned Corn (420g can)
1 cup Grated Cheese
1/2 Cups Self Raising Flour


METHOD:
1. Preheat oven to 180C
2. Finely chop onion, dice the bacon, grate carrot & zucchini & drain the corn
3. Heat a non-stick frying pan over medium-high heat. Spray with oil and add the onion and bacon. Cook, stirring often until light golden.
4. Meanwhile whisk the eggs and milk in a large bowl. Stir in the flour, carrot, zucchini, corn and cheese.
5. Line 12 hole muffin tray with paper or use silicone muffin tray. Divide the mixture evenly. Bake for 20-25 minutes or until golden and set.
6. Leave in tray for 5-10mins before transferring to wire rack to cool.

TIPS:
  • I've used both normal muffin tray with paper cases and silicone muffin tray. Silicone muffin trays work so much better. I give a light spray of oil before filling with mixture and they pop right out. 
  • My family prefer to eat the frittata cupcakes at room temp or cool - but it's a personal preference
  • They freeze and defrost well which makes them ideal for kids lunchboxes. I wrap mine in pairs in glad wrap and pop into ziplock snack bags.




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8 comments:

Fleur said...

Yum! They look delicious!

Anonymous said...

They look great. Thanks for the recipe. One thing though. The scripty font you used for this post ... it's really, REALLY hard to read. I increased the view / zoom on my screen to 200% and I can just read it.

Anonymous said...

Ok I take that back. Not sure what happened but the font has changed now to something much more readable!

Lime & Mortar said...

Hehe I was going to say it should be same font as all the other posts as I haven't changed anything :) :) glad you can now read it easily!

Lauren Matheson said...

These look delicious, my little boys will love these. Can't wait to make them :) Thank you for linking up with us for Fabulous Foodie Fridays, have a great week.

Megan said...

I've just made a double batch and they're really yummy! I used wholemeal spelt flour and baking powder and they turned out perfectly. I also fried some garlic with the onions, added some pepper to the mix and popped a halved grape tomato onto the top of each of the frittatas. Thanks for the recipe! :)

Lime & Mortar said...

Megan that sounds delicious! I sometimes add garlic & pepper too. Will try the tomato on top next time :)

fmac said...

Made these today for the third time!
I did a double batch so I can freeze some. I also added salt, pepper, garlic and I had some spare spring onions so chucked them in. It was enough to make 24 muffin sized ones and about 16 mini muffin ones.
Last time I made them with gluten free flour and they were great, took them on a picnic!
Thanks for the inspiration!!

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