i had a similar problem with risotto....i just used one of those sponges that has the scrubber on one side, the ones that are okay for non stick pans, its done fine and not ruined the TM bowl at all,....my rep also said she uses Jif on hers if necessary and it doesnt ruin it...

Let us know if you find a good TM paella recipe!!!

THis is a recipe given to me at a class attended recently, so thanks to Elisabeth the demonstrator

750g Bakers Flour
450g lukewarm water
15g yeast
1 1/2 tsp salt
5 tbs oil

Filling - 120g herb butter (you can use herbs, garlic, sundried tomatoes, whatever takes your fancy mix in with the butter)

Prepare yeast dough and leave to rise
Roll dough out into a big rectangle
Spread butter over the dough
Cut rectangle in half widthways then cut 3-4cm wide strips lengthways
Fold strips into a concertina and arrange in a springform tin (lined with baking paper on the bottom)
Bake at 180c for 40-45mins (you can put straight into a cold oven without proving again or you can leave to rise and then put into warm oven)

I also tried this with some grated cheese scattered over the dough
I would put up a picture but I dont know how!!!!

Name of Recipe:  cheese and zucchini mini muffins
Number of People: makes around 20 mini muffins
Ingredients:
1/4 - 1/2 a zucchini - depending on how fussy your kids are
50g cheese - again depends on how cheesy you want
1 egg
40g sugar
20g oil
100g buttermilk
200g plain flour
1tsp baking powder
1/2 tsp baking soda

Preparation:
Preheat oven to 180C
chop zucchini on about speed 4 for 3 seconds
add cheese, chop on speed 4 for 3 seconds
**can chop it a bit more if this doesnt look fine enough - I had to have the zucchini really fine so my son wouldnt be able to notice it!!**
Add all the rest of the ingredients
Mix on speed 4 for 35 seconds and then give a quick stir and scrape with the spatula

Tips/Hints:

This recipe is sort of made up so the time and speed is a bit hit and miss, but the results have been all good so far and they muffins have barely lasted the morning!!  I've also done them by adding some sultanas and a squeeze of honey
I think that the muffin recipe in the TM cook book mixes the batter just a bit too long which is why Ive said 35 secs and not 40.

members' comments

cathy79 - These were very nice.  I doubled the recipe and then doubled the zucchini and cheese again.  It made about 15 large muffins.  Freeze beautifully.  Next time I'll probably add some bacon as well.  They're a great lunch for the kids.

earth mumma - This is a staple school lunch for my kids.  I use a whole small zucchini, a small carrot and use about 100gm of cheese.  I usually only add sugar if I remember and then about 1-2 tsp. Sometimes I add herbs if I have them on hand.  I use the big muffin cases and it usually makes 12.  Thanks for the recipes - we love it.  Oh and I also use spelt flour instead of normal.

Zan - Used 1/2 a courgette, the girls all loved them so these will be a regular in our house, great for lunch boxes. (oh I did only get 16 mini muffins)

Tasty - I needed a healthy snack idea and decided this was it, even if it's under the baby and kids section hehe

Quick and simple to make. I ended up making 28 actually and used 1/2 zucchini. The recipe didn't say how long to cook it for so they seemed ready at around 20 minutes. They had a sweet taste and I will definitely make again as they are so easy.

I was hoping someone could tell me though why most of the mixture stuck to the side of the patty pan so somewhat wasted. Is it to do with ingredients or cooking time (I didn't have buttermilk so did the milk and vinegar thing someone suggested as a replacement).

Bubbles - they were a hit with DH, DD4 and DS2. I doubled the recipe and added bacon as suggested in another post. Tasty, I used spray oil on my muffin tins so that they wouldn't stick and they came out no worries. Will definitely be making these again thank you.