Savoury Pancake Muffins

L will usually have a sandwich of some variety or maybe some cheese and crackers for lunch, but today, as part of my effort to get her to eat more vegetables, I thought we could have a vegetable omelette. As it's usually easier to get L to eat if she can feed herself, I tried to think of a way that I could make a sort of omelette bite. That's when it occurred to me that I have seen, and always wanted to try, a sort of frittata that can be cooked in a muffin tin. Here is what I did:

Ingredients (makes about 6 muffins:

1/2 pint of milk

2 medium eggs

3 heaped teaspoons of plain flour

2 large handfuls of torn spinach

1/2 diced onion

About 100g of ham cut into small pieces

About 100g of grated cheese

5 diced mushrooms

Salt and pepper to season or some mixed herbs

Method:

1. Preheat oven to about 180. Put a small drop of oil into each section of your muffin tin and put in the oven to preheart.

2. Gently dry fry the spinach, mushrooms, onion and ham. 

3. Beat eggs, milk and flour in a bowl. Add a splash of water if mixture becomes to thick. Try and get as much air in the batter as possible to help it rise.

4. Add the cooked spinach, mushroom, onion and ham to the batter. Mix batter, add seasoning and cheese.

5. Gently pour the mixture into each section of the muffin tin and cook for about 20 minutes or until risen and golden.

6. Serve warm or cold with a dollop of tomato sauce.

They are similar to a yorkshire pudding when they come out of the oven and taste like a pancake with a savoury filling. Would be great for breakfasts, snacks and eating when out and about. L and I really liked them and have one in the fridge for M to try when he gets in...if it lasts long!