Ingredients
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1 cup self-raising flour
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1/2 teaspoon salt
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1 egg
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1 1/2 cups milk
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1/4 cup finely grated parmesan cheese
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2 tablespoons finely chopped fresh flat-leaf parsley leaves
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2 tablespoons vegetable oil
Method
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1Place flour and salt in a bowl. Make a well in the centre. Whisk egg and milk together in a jug. Add to flour mixture. Whisk until smooth. Pour mixture into a large jug. Cover and set aside for 30 minutes to rest. Stir in cheese and parsley.
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2Meanwhile, preheat oven to 220°C/200°C fan-forced. Divide oil between holes of a 12-hole, 1/3 cup-capacity muffin pan. Place pan in oven for 5 to 7 minutes or until oil is just smoking.
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3Carefully pour mixture into holes until half full. Bake for 15 to 20 minutes or until puffed and golden. Transfer to a plate. Serve.
Source: taste.com.au
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