Fresh Dill And Sundried Tomato Muffin Recipe
Servings: 1
Ingredients
- 1 c. lowfat milk
- 8 x spring onions, finely minced
- 4 Tbsp. extra virgin olive oil
- 2 x Large eggs
- 1/2 c. fresh dill
- 1/2 c. fresh parsley
- 10 x sundried tomatoes, minced
- 4 c. self raising flour
- 2 Tbsp. sugar
- 2 tsp salt
- 1 tsp pepper
- 1 c. grated tasty cheese
- 1 tsp Hungarian paprika
- 4 Tbsp. sesame seeds
- 1 tsp baking pwdr
- 2 Tbsp. sesame seeds
- 1 c. grated tasty cheese
Directions
- In a large bowl, mix the flour, sugar, salt, pepper, tasty cheese, paprika, sesame seeds and baking pwdr.
- In a separate bowl, combine the lowfat milk, spring onions, extra virgin olive oil, Large eggs, dill, parsley and sundried tomatoes.
- Once the wet mix is well combined, add in it to the dry mix and combine the ingredients with a wooden spoon (don't use electric mixers). As soon as the ingredients are incorporated, cease mixing - any lumps which remain will disappear in the baking. Spoon the mix into oiled (preferably non-stick)
- muffin tins and sprinkle with the remaining cheese and sesame seeds.
- Bake at 200c for 25 min till golden brown and bubbling.
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