Don't let Santa's elves get left out this Christmas! Kids will love to help bake and decorate these tiny treats and leave them by their stockings - and you can add some carrots for Rudolph too
- 2 tbsp melted butter, plus an extra 1 tbsp for greasing
- 100g plain flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 tbsp golden caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 4 tbsp buttermilk
- 250g icing sugar
- 50ml milk
- red and green food colouring
- red, green & white sprinkles
- red and green writing icing tubes (optional)
MethodBrush some melted butter in the holes of a 24-hole mini muffin tin.
- butter, for greasing
- 85g baby spinach
- 3 large eggs
- 6 tbsp low-fat cottage cheese
- 3 spring onions, sliced
- few sprigs of dill, roughly chopped
- fresh nutmeg, for grating
- Heat oven to 180C/160C fan/gas 4. Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).
- Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain. When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.
- Beat the eggs and season well. Marble through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg. Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set. Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.
- 1kg lean minced beef
- 100g white breadcrumbs
- 3 spring onions, trimmed and finely chopped
- 2 garlic cloves, crushed
- 2 eggs, beaten
- 2 tsp ground cumin
- ½ tsp Tabasco sauce, optional
- handful coriander leaves, finely chopped
- 12 cherry tomatoes, halved
- 6-8 tbsp chilli sauce (we used Linghams), optional
- vegetable oil, for greasing
- Mix together beef, breadcrumbs, spring onions, garlic, eggs, cumin, Tabasco, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.
- Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange 3 cherry tomatoes on top of each, then drizzle over the chilli sauce, if using. Cook or freeze in airtight plastic containers.
- To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.
- To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.
- 1 English breakfast muffin, cut in half
- 1 tbsp tomato purée
- 1 tsp red pesto
- 1 tbsp olive oil
- 2-3 button mushrooms, sliced
- ½ small red onion, sliced
- ½ small courgette, grated
- 1 slice of ham or salami, cut into small pieces
- 25g mozzarella or cheddar cheese, grated
- Little Gem lettuce leaves
- mustard and cress
- 2-3 tbsp vinaigrette dressing
- Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins.
- Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
- Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling.
- Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.