| 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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