Tomato Tarragon Muffins
Source of Recipe
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List of Ingredients
Tomato Tarragon Muffins
Wet Mix -
1/4 cup oil
2 eggs
1/2 tsp grated lemon rind
1 diced onion
2 Tbsps tomato paste
2 Tbsps chopped fresh parsley
1 cup milk
2 Tbsps chopped fresh tarragon OR 1 Tbsp dried tarragon
1 tsp chilli sauce
1/2 tsp salt
1 tsp sugar
1 cup grated cheddar cheese
Dry Mix -
3 cups self-rising flour
Topping -
1/2 cup grated cheddar cheese
Preheat oven to 400oF, prepare pans. Thoroughly blend all the wet mix
ingredients. Add the flour & mix until completely combined. Place in muffin
pans. Sprinkle with topping (optional). Bake for 25-30 mins and remove from
pans when slightly cooled. Makes 12. These muffins are lovely served with
fish & salad meals-they have a very defined flavour. Split muffins & fill
them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise.
Suitable for cholesterol free cooking (use egg whites only, non-fat milk &
replace cheese with 1 Tbsp oil, leave off topping).
Variations: T, T & Prawn - Add 1/2 cup frozen cocktail prawns to the wet
mix.
Recipe
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