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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe is from The Heart foundation. They are the most delicious savoury muffin I have ever had! They are incredibly moist, and packed with flavour. They are delicious both hot, or cold, and make a great snack or lunch, or serve them for dinner as a side to grilled sausages! Ingredients:
4 spring onions |
1 red capsicum |
2 tomatoes |
1/3 cup margarine, melted |
2 eggs |
3 tablespoons sweet chili sauce |
1 teaspoon garlic, minced |
1 cup reduced fat cheese, grated |
1/2 cup skim milk |
1 cup whole wheat self-rising flour |
2/3 cup white self raising flour |
Directions:
1. Preheat oven to 200°C Brush muffin pan with a little of the margarine.
2. Slice spring onions, oncluding most of the green tops, and put them in the mixing bowl. Cut capsicum and tomatoes into small squares and add to bowl.
3. Add margarine, eggs, sweet chilli sauce, garlic, and half ofthe grated cheese. Stir in the milk, then the flour, mixing until just combined.
4. Spoon mixture into prepared muffin pans and top with the remaining cheese.
5. Bake until risen, golden brown and cooked through (15-20 minutes).
6. Allow to stand for 5 minutes, then place on a cake cooler or serving plate.
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