| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 2 |
|
Eggs |
| 1/2 |
ts |
Grated lemon rind |
| 1 |
|
Diced onion |
| 2 |
tb |
Tomato paste |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
c |
Milk |
| 2 |
tb |
Chopped fresh tarragon -or- |
| 1 |
tb |
Dried tarragon |
| 1 |
ts |
Chili sauce |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
c |
Grated cheddar cheese |
| 3 |
c |
Self-raising flour |
| 1/2 |
c |
Grated cheddar cheese |
INSTRUCTIONS
WET MIX
DRY MIX
TOPPING
Preheat oven to 400°F, prepare pans. Thoroughly blend all the wet mix
ingredients. Add the flour & mix until completely combined. Place in muffin
pans. Sprinkle with topping (optional). Bake for 25-30 mins and remove from
pans when slightly cooled. Makes 12. These muffins are lovely served with
fish & salad meals-they have a very defined flavour. Split muffins & fill
them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise.
Suitable for cholesterol free cooking (use egg whites only, non-fat milk &
replace cheese with 1 Tbsp oil, leave off topping).
Variation: TT & Prawn - Add 1/2 cup frozen cocktail prawns to the wet mix.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”