Lettuce muffins

Yield: 12 Servings

Measure Ingredient
1 small Onion; diced
2 Eggs
¼ cup Oil
½ teaspoon Salt
½ cup Chopped parsley (up to)
2 cups Shredded lettuce
½ teaspoon Chili sauce
¼ teaspoon Black pepper
1 cup Milk
½ cup Grated cheddar cheese
2½ cup Self-raising flour
½ cup Grated cheese mixed with:
2 tablespoons Sesame seeds

WET MIX

DRY MIX

TOPPING

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.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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