Tomato and tarragon muffins

12 Servings

Ingredients

Quantity Ingredient
¼ cup Oil
2 Eggs
½ teaspoon Grated lemon rind
1 Diced onion
2 tablespoons Tomato paste
2 tablespoons Chopped fresh parsley
1 cup Milk
2 tablespoons Chopped fresh tarragon -or-
1 tablespoon Dried tarragon
1 teaspoon Chili sauce
½ teaspoon Salt
1 teaspoon Sugar
1 cup Grated cheddar cheese
3 cups Self-raising flour
½ cup Grated cheddar cheese

Directions

WET MIX

DRY MIX

TOPPING

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: ½ 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 ½ cup frozen cocktail prawns to the wet mix.

REC.FOOD.RECIPES

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