Honey Chicken Muffins

Each one virtually a pocket-sized meal, savory muffins are great to make ahead and freeze, individually wrapped in aluminum foil. Pop them into your lunch bag in the morning and they will be thawed by midday. Recipe makes 12 muffins.

Ingredients:

Non-stick cooking spray
1 cup unsifted all-purpose (plain) flour
1 cup polenta
1 tablespoon baking powder
1 tablespoon dry mustard
1/2 teaspoon bicarbonate of soda
2 cups coarsely chopped cooked chicken
1 cup buttermilk
1/4 cup vegetable oil
2 large egg whites
2 tablespoons honey

Method:

1. Preheat the oven to 380 degrees F (190 degrees C). Coat 12 medium-sized muffin cups with non-stick cooking spray. In a large bowl, stir together the flour, polenta, baking powder, mustard and bicarbonate of soda. Stir in the chicken and make a well in the center of the mixture.
2. In a 2-cup capacity (500 ml) measuring jug, stir together the buttermilk, oil, egg whites and honey. Pour the liquid into the dry ingredients and stir just until combined.
3. Fill each muffin cup about 1/4 full. Bake for 20 minutes or until a skewer inserted in the center comes clean. Will keep, wrapped in aluminium foil and refrigerated, for 2 days.

Golden Honey Cookies

These sweet and easy-to-make cookies have a wonderfully light, cake-like texture. Recipe makes 20-25 cookies.

Ingredients:

3 1/2 ounces (100 g) unsalted butter, softened
2/3 cup light brown sugar
1 large egg, beaten
1/2 teaspoon vanilla flavoring essence
8 teaspoons honey
1 1/2 cups all-purpose (plain) flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease two baking trays.
2. In a mixing bowl, beat the butter and sugar together with an electric mixer or wooden spoon until light and creamy.
3. Add the egg, a little at a time, beating well after each addition. Stir in the vanilla and honey.
4. Sift together the flour, baking powder and cinnamon. Gently fold into the creamed mixture using a large metal spoon.
5. Put heaped teaspoonfuls of the mixture onto the prepared baking trays, allowing room for the cookies to spread. To make decorative grooves, press the top of each cookie with the prongs of a fine fork, dipping the fork into flour to prevent the mixture from sticking.
6. Bake for 12-15 minutes, or until golden, swapping over the baking trays halfway through the baking time. Cool for 2-3 minutes, then transfer the cookies to a wire rack to cool completely.

Tip: For a different flavor, add 1 teaspoon ground ginger instead of the cinnamon. For a citrus tang, add the grated rind of 1 large lemon or 2 limes.