- newsletter archive | 2019-08-29 -

hi! can you believe it's been a month since i sent my last newsletter? we're now up to the 8th (!) edition, and in this one you'll find a music recommendation, a recipe for some breakfast muffins and a photo of my dog


the music recommendation for this month is 6:00 am by simon ton. i really like the way this song contrasts the bright and cheery melodic elements with more melancholy strings and monotonous bass to give the song a contemplative feeling



i've been making these muffins for breakfasts lately. they don't keep very well out at room temperature, but they freeze great - just microwave on the lowest setting for a minute or two to warm them when you're ready to eat

cheese and spinach muffins(makes 12)

2 eggs
1/4 cup of vegetable oil
3/4 cup of water
1/2 a cup of milk
4 large spring onions, thinly sliced
1 medium red capsicum, thinly sliced and cut into inch long pieces
100 grams of fresh baby spinach, roughly chopped
150 grams of feta cheese, crumbled
1/3 cup of grated tasty cheese, plus a handful for topping
1 tbsp of powdered vegetable stock (if you don't have powdered stock you can use salt instead)
pepper (to taste)
2 cups self raising flour

preheat your oven to a moderate heat (about 160 celsius)
mix the eggs, oil, water and milk in a large mixing bowl
add the spring onions, capsicum, spinach, feta and tasty cheese, and mix well to combine with the wet ingredients. season with vegetable stock/salt and pepper
add the self raising flour and mix to combine
line a 12 cup muffin tray with muffin papers and divide the mix evenly between them. top the muffins with the remaining grated cheese
bake for 40 - 50 minutes, or until a skewer comes out clean


a photo of an australian working dog laying down on a wooden deck


and that's everything i have to share with you for this month. what do you eat for breakfast? do you prefer savoury or sweet breakfasts?


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