6 girls + 1 Sunday afternoon + 7 plates of food - 6 boys = HIGH TEA!
Our monthly gorge is scheduled for this Sunday afternoon and we've decided on a 'bring a plate' high tea party.
I haven't really stopped thinking about it all week. What am I going to make? What is everyone else going to make? What delicious things will I be eating? And how the hell am I going to control myself?!
We girls always tend to overdo it on the sweets so I thought I'd pull out an old savoury muffin recipe from the archives and give it a practise whirl before the big day.
The muffs came out beautifully and have been sent to work with Geordie so I can continue to save room in my stomach for Sunday. Here it is!
Olive and Pesto Muffins
Ingredients
2 cups cake flour
1 tablespoon of baking powder
1 teaspoon of salt
375 grams of grated vintage cheddar cheese
1 bunch of chopped spring onions (white part only)
200 ml of buttermilk
100 grams of pitted, chopped olives
50 ml of readymade pesto (I use the basil flavour but any flavour will do)
80ml of sunflower oil
1 extra large egg (or 2 small)
Method
Sift the flour, baking powder and salt into a mixing bowl. Add the cheese, spring onions and olives and mix well.
In a separate bowl, combine the buttermilk, pesto, oil and egg and mix well.
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| Good ol' Tupperware bowls |
Add this to the dry ingredients and mix until just combined.
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| Just incase you didn't know what dry and wet ingredients looked like when they're mixed |
Remove and place on a cooling rack.
Serve warm with a dollop of Greek yoghurt or butter!
