CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs, Dairy | Bread | 12 | Servings |
INGREDIENTS
1/4 | c | Oil |
2 | Eggs | |
1/2 | t | Grated lemon rind |
1 | Diced onion | |
2 | T | Tomato paste |
2 | T | Chopped fresh parsley |
1 | c | Milk |
2 | T | Chopped fresh tarragon -or- |
1 | T | Dried tarragon |
1 | t | Chili sauce |
1/2 | t | Salt |
1 | t | Sugar |
1 | c | Grated cheddar cheese |
3 | c | Self-raising flour |
1/2 | c | Grated cheddar cheese |
INSTRUCTIONS
Preheat oven to 400øF, 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 47.5mg
Sodium: 229.1mg
Potassium: 136.4mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 2.3g
Protein: 5.8g