I had to clear my ailing MacBook the other day as it needed fixing by
Add to that the fact that it’s time to start thinking again about taking imperfect action rather than forever sitting on things waiting to have time to try them again, to take better photos, to have better lighting, to have daylight, copyrighting everything, SEOing, using a good URL and the longest etcetera you can imagine.
I’m 43, I have a six year old, a school run, fibromyalgia and a feeling that it is time to stop giving a crap that the world is now dotted with blogs with fabulous photos and people with seemingly perfect lives which make both my blog and my life seem chaotic (most probably because they actually are!).
So, here you have me blogging more often in my very perfect imperfection. My house is a mess. My study… well let’s not go there. My life is permanently unpredictable. But at the end of the day that makes me who I am (however crazy it might drive my husband!).
You know what, I’m keeping my head above water, I am staying afloat and that is way better than where I was a year ago when I had my fibro diagnosis. I am even driving, if you remember my fear of driving posts and have followed my journey for a while, you know how much this means to me (and how difficult it has been to get here). That’s all good enough, isn’t it?
Care to stop giving a crap with me? Then join me on a trip down memory lane, remembering photos you may have seen ages ago in my social media but never saw on the blog as recipes.
Back in the day I made these muffins with ham hock but you can of course use your Instant Pot ham for them! I have the method for cooking gammon joints / ham (same for ham hock) in the Instant Pot right here and gammon joints on the hob here. It’s so easy!
Ready for the recipe?
Don’t fancy separating the eggs? Don’t blame you. Use the eggs whole, they’ll just make more egg muffins which will be less yellow.
Makes approx. six
1 small onion, peeled and quartered
1/3 to 1/2 courgette, peeled
1/4 yellow pepper
6 egg yolks (don’t fancy separating the eggs? Don’t blame you. Use the eggs whole, they’ll just make more egg muffins which will be less yellow)
Splash of whole milk
A handful of ham hock or ham (see how to cook gammon in the Instant Pot here)
1. Preheat oven to 200ºC (180ºC fan oven) and grease muffin tin holes with butter.
2. Add onion and carrot to Thermie bowl: 5 seconds, speed 5.
3. Add courgette, coriander, the yellow pepper and the black pepper: 2 seconds, speed 5.
4. Add egg yolks and the dash of milk: 30 seconds, speed 3.
5. Pour the mixture into the muffin tin holes, it won’t rise very much so you can fill them quite a bit but avoid going to the top, three quarters. Then bake for 10-15 minutes until cooked through. Enjoy with a coffee.
Note: You could steam these in your Instant Pot or in the Varoma of course. In the Instant Pot pour 250 ml into the inner pot, trivet in place, silicone muffin cases or mini pudding tins filled with the mixture go on to of the trivet. Press Manual, programme 5 minutes and quick release for the silicone moulds, I’d allow a bit longer for mini pudding tins. Let me know how it goes!
If using the Varoma, try using just boiled water from the kettle as otherwise it will take longer. They might need longer in the Varoma.
Tip: If you’re in a hurry, you can always turn it into tasty scrambled eggs or a delicious omelette once mixed. You know, because life is so unpredictable…
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