| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion; diced |
| 2 |
|
Eggs |
| 1/4 |
c |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chopped parsley (up to) |
| 2 |
c |
Shredded lettuce |
| 1/2 |
ts |
Chili sauce |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Milk |
| 1/2 |
c |
Grated cheddar cheese |
| 2 1/2 |
c |
Self-raising flour |
| 1/2 |
c |
Grated cheese mixed with: |
| 2 |
tb |
Sesame seeds |
INSTRUCTIONS
WET MIX
DRY MIX
TOPPING
Preheat the oven to 400°F, grease muffin pans. Place all the wet mix
ingredients in a bowl & mix thoroughly. Add the flour & stir until well
combined. Place the mixture in the pans, sprinkle with topping & bake for
25-30 mins. Remove from pans soon after cooking to prevent them sweating.
Makes 12. Suitable for cholesterol free cooking (use only egg whites,
non-fat milk, replace cheese with with 1/2 Tbsp oil, leave cheese out of
topping). Variations:
1. Lettuce & Bacon or Ham-Add 1/2 cup finely shredded bacon/ham to the wet
mix.
2. Lettuce & Prawn-Add 1/2 cup cocktail prawns to the wet mix. Omit the
parsley & add 1.1/2 tsp dried tarragon.
3. Lettuce & Mushroom-Add 1 cup finely chopped fresh mushrooms to the wet
mix. Note: This muffin is delicious served warm with soups, and compliments
a dinner menu with fillet steak & salad.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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