Tomato And Tarragon Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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TOMATO AND TARRAGON MUFFINS This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Hunter Estate in Saginaw, Texas in 1991. Ingredients:
1/4 cup oil |
2 eggs |
1/2 teaspoon grated lemon rind |
1 diced white onion |
2 tablespoons tomato paste |
2 tablespoons chopped fresh parsley |
1 cup milk |
2 tablespoons chopped fresh tarragon |
1 teaspoon chili sauce |
1/2 teaspoon salt |
1 teaspoon granulated sugar |
1 cup grated sharp cheddar cheese |
3 cups self-raising flour |
1/2 cup grated cheddar cheese |
filling |
1/2 cup cream cheese |
2 tablespoons mayonnaise |
Directions:
1. Preheat oven to 400 then prepare pans.
2. Thoroughly blend oil, eggs, rind, onion, tomato paste, parsley, milk, tarragon, chili sauce, salt, sugar and cheese together until well combined.
3. Add flour and mix well then place in muffins pans.
4. Sprinkle with cheese then bake 30 minutes.
5. Remove from pans when slightly cooled.
6. Split muffins and fill with cream cheese mixture.
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