Fresh dill and sundried tomato muffin

Yield: 1 servings

Measure Ingredient
1 cup Milk
8 \N Spring onions; finely chopped
4 tablespoons Olive oil
2 \N Eggs
½ cup Fresh dill
½ cup Fresh parsley
10 \N 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



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.

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