Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Onion; diced |
| 2 \N | 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, .