Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Finely sliced spring onions |
| ¼ cup | Oil |
| 2 \N | Eggs |
| ⅓ cup | Pesto sauce -or- |
| ½ cup | Chopped fresh basil |
| ½ cup | Grated cheddar cheese |
| 1 cup | Milk |
| 1½ cup | Self-raising flour |
| 1 cup | Wholemeal flour |
WET MIX
DRY MIX
Preheat oven to 400øF, prepare pans. Thoroughly combine the wet ingredients in a bowl. Combine the dry ingredients & thoroughly but gently work this into the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins.
Variations:
1. Pesto & Pine Nut: Add ½ cup toasted pine nuts to the mixture.
2. Pesto & Prawn: Add ½ cup frozen cocktail prawns to the mixture.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .