This Mini Muffins recipe can be used as a basic recipe for any savoury muffins, with any combination of ingredients you can imagine. You can have them as a tasty afternoon tea treat, a yummy easy to make party finger food or put in your child’s lunchbox or a after school snack.
Serves 12 small muffins
Ingredients
1 egg, beaten together with 1/4 cup of water
1 cup plain flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons finely chopped herbs or 1 tablespoon dried mixed herbs
1 cup grated tasty cheese
1/2 cup feta cheese, diced or crumbled
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup oil from sundried tomatoes
1/4 cup milk
Preheat oven to 200C. Grease muffin tray.
Mix egg, water, milk, oil from sun-dried tomatoes, cheese, pepper, salt, herbs in a bowl.
Sift flower and baking powder and add to the egg mixture, add sun-dried tomatoes and feta, stir until just combined.
Three quarter fill each muffin hole and bake for around 15 minutes.
P.s. I use basil, parsley and rosemary for this recipe, try any other combination of dried Italian herbs or fresh herbs. You can eat these lovely mini muffins either warm or cold.
No comments (0)