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Tomato And Tarragon Muffins

January 30, 2023

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 400Ã¸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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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