Tomato and tarragon muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil |
| 2 | Eggs | |
| ½ | teaspoon | Grated lemon rind |
| 1 | Diced onion | |
| 2 | tablespoons | Tomato paste |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | cup | Milk |
| 2 | tablespoons | Chopped fresh tarragon -or- |
| 1 | tablespoon | Dried tarragon |
| 1 | teaspoon | Chili sauce |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | cup | Grated cheddar cheese |
| 3 | cups | Self-raising flour |
| ½ | cup | Grated cheddar cheese |
Directions
WET MIX
DRY MIX
TOPPING
Preheat oven to 400øF, prepare pans. Thoroughly blend all the wet mix ingredients. Add the flour & mix until completely combined. Place in muffin pans. Sprinkle with topping (optional). Bake for 25-30 mins and remove from pans when slightly cooled. Makes 12. These muffins are lovely served with fish & salad meals-they have a very defined flavour. Split muffins & fill them with the following blend: ½ cup cream cheese, 2 Tbsp mayonnaise.
Suitable for cholesterol free cooking (use egg whites only, non-fat milk & replace cheese with 1 Tbsp oil, leave off topping).
Variation: TT & Prawn - Add ½ cup frozen cocktail prawns to the wet mix.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .