Yield: 12 Servings
|1 small||Onion; diced|
|½ cup||Chopped parsley (up to)|
|2 cups||Shredded lettuce|
|½ teaspoon||Chili sauce|
|¼ teaspoon||Black pepper|
|½ cup||Grated cheddar cheese|
|2½ cup||Self-raising flour|
|½ cup||Grated cheese mixed with:|
|2 tablespoons||Sesame seeds|
Preheat the oven to 400øF, grease muffin pans. Place all the wet mix ingredients in a bowl & mix thoroughly. Add the flour & stir until well combined. Place the mixture in the pans, sprinkle with topping & bake for 25-30 mins. Remove from pans soon after cooking to prevent them sweating.
Makes 12. Suitable for cholesterol free cooking (use only egg whites, non-fat milk, replace cheese with with ½ Tbsp oil, leave cheese out of topping). Variations:
1. Lettuce & Bacon or Ham-Add ½ cup finely shredded bacon/ham to the wet mix.
2. Lettuce & Prawn-Add ½ cup cocktail prawns to the wet mix. Omit the parsley & add 1⅒/2 tsp dried tarragon.
3. Lettuce & Mushroom-Add 1 cup finely chopped fresh mushrooms to the wet mix. Note: This muffin is delicious served warm with soups, and compliments a dinner menu with fillet steak & salad.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .