Step 1
Preheat oven to 190C/170C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with muffin wraps (see note).
Step 2
Combine flour, frozen vegetables, cheese, leek, 3/4 of the pumpkin and 3/4 of the capsicum in a large bowl. Whisk milk, eggs and oil in a medium bowl. Add to vegetable mixture. Stir until just combined (do not over-mix).
Step 3
Divide mixture among prepared holes (chunky bits on top). Top with remaining pumpkin and remaining capsicum. Sprinkle with pepitas. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool. Serve sprinkled with parsley.
RECIPE NOTES
Cook’s note: Muffin wraps are taller than regular paper cases and will help to contain the batter. They can be found in the baking aisle of supermarkets.
To make these a healthy lunchbox filler, make smaller muffins.
An easy and clever way to add some variety to your lunch box.– Australian Eggs
Ingredients
BASE
6 eggs
1/2 cup milk
2 tbs plain flour
1 pinch salt and pepper
TOMATO, FETTA AND CHIVES
250 g tomatoes deseeded diced quartered
150 g fetta crumbled
2 tbs chives finely chopped
CHEESE AND VEGIES
100 g broccolini roughly chopped
1 carrot grated large
3/4 cup frozen peas
3/4 cup cheddar cheese grated
ZUCCHINI, CORN AND MOZZARELLA
2 zucchinis grated
250 g corn kernels drained
3/4 cup mozzarella grated
Method
1.Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper.
2. Add one of the fillings and spoon into prepared muffin cases. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool. Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.
3.Cherry tomatoes, fetta and chives filling: Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper.
4. Cheese and vegies filling: Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.
5. Zucchini, corn and mozzarella filling: Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.
NOTES
If you like the sound of this recipe, you might also like these Savoury Muffins.
1. Preheat oven to 350°F. Grease two pie pans with cooking spray. Then press one pie crust into the bottom of each pan.
2. In a large mixing bowl, mix chocolate chip cookie dough with the butter and one egg according to package directions. When the dough is ready, divide it into two equal portions, and press evenly into the bottom of each pie crust.
3. Using an electric mixer, prepare the Rainbow Chip cake mix according to package instructions with the water, oil and three eggs. Divide batter until two equal portions, and spread evenly on top of the cookie dough.
4. Bake for 40-45 minutes, or until a toothpick stuck in the center of each pie comes out clean. Let pies rest on cooling racks until cool.
5. Frost each with one tub of vanilla frosting. Garnish with sprinkles if desired. Slice and serve!
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Cookie Cake Pie
Print Recipe
Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!
Prep: 20 mins Cook: 40 mins Total: 1 hr Servings: 8 Yield: 8 servings
Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
Growing up I called this Filipino dessert “Biko”, but I’ve learned that it’s also called “Bibingka”, “Malagkit” or even “Bibingkang Malagkit” which is probably the best name for it.
Bibingka is basically a cake made with sweet glutinous rice or sweet glutinous rice flour aka Mochiko flour. Malagkit literally means “sticky”. So Bibingkang Malagkit translates to Sticky Rice Cake which is exactly what this dessert is! What we called Biko is a sticky rice cake that is topped with a coating of thickened coconut milk; it is simply put another name for the same dessert.
Anyway whatever you call it it’s delicious. It’s one of the dishes that fall under the “kakanin” category of Filipino food which are sweet treats usually made with rice, coconut, and root vegetables.
Recently I got a yen for some Biko and buying some was not an option. I always find that when I buy any type of Filipino food at restaurants I always end up disappointed and make it the way I like it at home.
I looked at several recipes for Biko or Binbingkang Malagkit and they all involved more steps and ingredients than what I recalled from childhood. I guess the recipe got fancier since I was a kid! So I thought back to how my Lola (grandmother) Juling told me to make it. Her way was way too easy and used 3 ingredients! So I decided why not, do it Lola’s way, her Biko was always delicious. Besides I wanted good old fashioned and simple. None of that fancy stuff for me! And not soaking rice overnight!
So without a recipe and with just 3 ingredients I set out to make my Lola’s Biko and let me tell you it came out perfect! My grandkids and kids all loved it! In fact it’s so easy I could make it everyday; but I won’t, it’s way too fattening!
I thought I’d share this simple recipe with you. You will love it!
I use my rice cooker to cook the rice, but if you don’t have a rice cooker you can cook the sweet rice on the stove just how you’d cook regular rice.
Biko
Ingredients:
4 Cups uncooked Sweet Rice (you can find this in Asian Markets, there are many brands to choose from)
Water to cook the rice
2 Cans Coconut Milk (you can find this in Asian Markets)
Add enough water to reach a bit under the water line in the rice cooker (if you’re cooking in a pot on the stove use a little bit less water than what you’d normally use to cook rice). You want the rice to be just a bit undercooked.
Wait for the rice to cook. Again you don’t want the rice mushy, you want it a bit undercooked.
Meanwhile oil a 9×13 baking pan well, bottom and all sides. Set aside.
Place brown sugar and coconut milk in a pot and bring to a boil, stir constantly so the coconut milk and sugar combine well and is smooth. Set aside.
When rice is done put it in the baking pan and smooth out evenly.
Pour the coconut mixture over all.
Bake in a pre-heated 350º oven for about 1 hour or until all the liquid thickens. The top will bubble as it bakes.
Remove from oven and cool.
Cut into squares and serve.
Cover leftovers and leave on the counter, it has a shelf life of about 2 days. If storing longer than 2 days place it in an airtight container and refrigerate but it can get a bit hard. To soften place a damp paper towel over a piece and microwave for about 30 – 45 seconds. You can also freeze it in airtight freezer bags and thaw at room temperature before serving.
Add enough water to reach a bit under the water line in the rice cooker (if you're cooking in a pot on the stove use a little bit less water than what you'd normally use to cook rice). You want the rice to be just a bit undercooked.
Wait for the rice to cook. Again you don't want the rice mushy, you want it a bit undercooked.
Meanwhile oil a 9x13 baking pan well, bottom and all sides. Set aside.
Place brown sugar and coconut milk in a pot and bring to a boil, stir constantly so the coconut milk and sugar combine well and is smooth. Set aside.
When rice is done put it in the baking pan and smooth out evenly.
Pour the coconut mixture over all.
Bake in a pre-heated 350º oven for about 1 hour or until all the liquid thickens. The top will bubble as it bakes.
