That little bit of mash.
The green end of your spring onion.
The funny little end bit of the tomato that isn’t quite pretty enough for the salad.
The piece of ham that’s not quite big enough for a sandwich.
Or the stalkss off your spinach…
You could pop them in the scrap bucket for the Immortal Chicken. You could save them in the freezer for scrap stock. You could just throw them in the compost…
But did you ever think about turning them into Lunchbox friendly snacks?
Mini Potato Muffins
Makes 12 mini muffins.
1/2 cup leftover potato (either already mashed or Mash it up with half a teaspoon of butter)
2 tablespoons Self Raising Flour
A couple of tablespoons of anything else you like. The ones in the picture have 1/2 rasher of cooked bacon and the green end bits of a spring onion. Cheese is a nice edition or for adults a little Chilli.
Mix it all up really well. Spoon into a greased or lined mini muffin tin and bake at 180 C for about 15 minutes or until firm and slightly golden.
Cheesy Stuff Muffins
Mr Scraps loves these. I like them as a quick breakfast on the bus on the way to work.
They’re really just a bacon and egg muffin with a scrappy twist. They’re also a great way to sneak some extra veg into the kids lunchbox.
1 egg, 1 tablespoon grated cheese and 1 tablespoon self raising flour for every 2 muffin tin holes
(ie to make 12 muffins you will need 6 eggs, 6 tablespoons flour and 6 tablespoons grated cheese).
Finely chopped leftover bits- the one pictured has spinach stalks, the end of a tom, the meat from a lone baked chicken wing, some green onion and a small piece of pumpkin.
Salt and pepper or herbs to taste.
Mix it all up really well, season to taste and spoon into a greased or lined muffin tin.
Bake at 180 C for about 20 minutes or until golden on top.
You can make these just with ham or bacon for egg and bacon muffins.