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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These are nice just buttered but even better if you make a slice in the top and fill with salmon cream cheese:) Can be made in normal size muffin pans or mini size. Ingredients:
1 cup flour |
2 teaspoons baking powder |
1 cup tasty cheese (grated) |
1/2 cup parsley (chopped) |
1 tablespoon fresh herb (chopped-your choice) |
1 spring onion (chopped) |
1/2 teaspoon salt |
1 teaspoon sugar |
1/8 teaspoon cayenne pepper |
1 egg |
1/2 cup milk, plus |
2 tablespoons milk |
Directions:
1. Pre heat oven to 200'C.
2. Spray or lightly grease muffin pans.
3. Measure the first 9 ingredients into a large bowl.
4. Use whatever fresh herbs you like best.
5. Toss well to mix.
6. In another bow, beat the egg and milk together with a whisk.
7. Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen the flour mix.
8. Spoon mixture into muffin pans.
9. Bake at 200'C for 10-15 minutes until centres spring back when pressed.
10. Remove from oven and leave in pan for 5mins before tipping out.
11. These are lovely mini size, just warm from the oven, filled with salmon cream cheese.
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