I make this meal all the time but it never turns out the same because I add whatever is available in the fridge/cupboards at the time all the ingredients in green can be easily substituted. Its also a great way to use up leftover cooked meats.  You can even use a vegetable stock cube instead and replace/remove the meat  for a vegetarian version.

 This recipe serves 2

Ingredients

1 Tablespoon vegetable oil
3 Rashers Bacon
25g Onion chopped
25g Carrot chopped
25g Red or green pepper chopped
25g Sweetcorn or garden peas
25g Broccoli chopped
150g Pasta
200g Tinned chopped tomatoes
1 beef stock cube
200ml boiling water.
Black pepper
1/4 Teaspoon dried mixed herbs
1/4 Teaspoon Chili Powder (optional)
Grated Cheese (optional)
Parsley (optional)

Recipe

1. Prepare stock cube with 200ml boiling water
2. Heat oil in a medium saucepan and then add all fresh ingredients and saute
3. Remove from heat and add the tomatoes, pasta, stock, pepper, herbs and chili powder if using
4. Place pan back on heat and bring to the boil.
5. Reduce heat and place a lid on top of saucepan.
6. Leave to simmer for 20 minutes stirring occasionally.
7. Once cooked you can serve with grated cheese and parsley

I was originally given this recipe at school and I  have yet to find another recipe for muffins that I prefer because this one is so simple and the ingredients can easily be altered to make any variation of flavours/fillings.

Ingredients

Recipe              

1. Sieve flour, baking powder and spices into a large bowl
2. Add rest of the dry ingredients to bowl and mix well
3. Beat together all liquid ingredients in a small bowl
4. Pour the liquid ingredients into the large bowl and stir until fully combined
5. Line a muffin tin with cases
6. Spoon the mixture into the cases leaving about a 1cm gap from top
7. Place in a preheated oven at 200°C or 392°F and bake for 20 – 25 minutes or until well risen and golden