Fresh dill and sundried tomato muffin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 8 | Spring onions; finely chopped | |
| 4 | tablespoons | Olive oil |
| 2 | Eggs | |
| ½ | cup | Fresh dill |
| ½ | cup | Fresh parsley |
| 10 | Sundried tomatoes; chopped | |
| 4 | cups | Self raising flour |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | cup | Grated tasty cheese |
| 1 | teaspoon | Hungarian paprika |
| 4 | tablespoons | Sesame seeds |
| 1 | teaspoon | Baking powder |
| 2 | tablespoons | Sesame seeds |
| 1 | cup | Grated tasty cheese |
Directions
INGREDIENTS FOR THE WET MIX
FOR THE DRY MIX
In a large bowl, mix the flour, sugar, salt, pepper, tasty cheese, paprika, sesame seeds and baking powder. In a separate bowl, combine the milk, spring onions, olive oil, eggs, dill, parsley and sundried tomatoes.
Once the wet mix is well combined, add it to the dry mix and combine the ingredients with a wooden spoon (do not use electric mixers). As soon as the ingredients are incorporated, cease mixing - any lumps that remain will disappear in the baking. Spoon the mixture into oiled (preferably non-stick) muffin tins and sprinkle with the remaining cheese and sesame seeds.
Bake at 200c for 25 minutes until golden and bubbling.
Converted by MC_Buster.
Per serving: 1224 Calories (kcal); 98g Total Fat; (69% calories from fat); 32g Protein; 64g Carbohydrate; 407mg Cholesterol; 5027mg Sodium Food Exchanges: 1 Grain(Starch); 2½ Lean Meat; 2 Vegetable; 0 Fruit; 18 Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.