I adapted this recipe from www.taste.com.au and really enjoyed the results. You don't have to use gluten-free flour, but if you do use standard self-raising, just lower the milk quantity a bit. Add anything to these - carrot, corn, other herbs, or whatever you like! They freeze well, so they're a handy little lunchbox snack.
Ingredients
1 1/2 cups gluten-free self-raising flour
2 cups grated tasty cheese
100g milk salami, chopped
1 zucchini, grated
1/4 cup fresh basil, chopped
1 cup milk
1 egg
1/4 cup fruit chutney
Method
Preheat oven to 200°C. Grease and/or line a 12-hole muffin pan or 24-hole mini muffin pan.
Sift flour into a large bowl. Add cheese, salami, zucchini and basil. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.
1 cup milk
1 egg
1/4 cup fruit chutney
Method
Preheat oven to 200°C. Grease and/or line a 12-hole muffin pan or 24-hole mini muffin pan.
Sift flour into a large bowl. Add cheese, salami, zucchini and basil. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.
Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature.
1 comment:
I made these for a Morning Tea fundraiser I held today for the Alzheimer's Association of Qld. They were a hit!
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