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Cheese and chutney mini muffins

  • 0:20 Prep
  • 0:20 Cook
  • Makes 24

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • 3/4 cup milk
  • 1/2 cup olive oil
  • 2 lightly beaten eggs
  • 2/3 cup finely grated parmesan
  • salt and cracked black pepper
  • 2 tablespoons tomato chutney

Method

  • 1
    Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside.
  • 2
    Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined.
  • 3
    Place a spoonful of mixture in each muffin hole, coming about 3/4 of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture.
  • 4
    Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.

Source: taste.com.au

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