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Ingredientes
- 1/2 ounce Butter
- 1 med Red onion, finely minced
- 2 ounce Smoked Cheddar cheese
- 1 ounce Riverina sundried tomatoes, minced
- 15 gm Fresh basil
- 1 pch Cayenne pepper
- 1 tsp Extra virgin olive oil
- 1/2 tsp Salt
- 8 fl ounce lowfat milk
- 2 med Sized Large eggs
- 4 ounce Butter, melted
- 1 med Sized egg, lightly beaten, for glazing
- 10 ounce Plain flour
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 8 fl ounce lowfat milk
- 2 x Large eggs, size 3
- 4 ounce Butter, melted
- 1 x Egg, size 3, lightly beaten, for glazing
Direcciones
- 1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
- 2. For the fillings, heat the butter in a heavy based frying pan and saute/fry the onion over a moderate heat for 6-7 min, stirring all the time till the onions are translucent/soft and tinged slightly brown at the edges.
- 3. Place in a shallow dish to prevent them cooking further.
- 4. Dice the cheese into 5mm (1/4 inch) pcs reserving 12 cubes. Stir into the red onion. Set to one side.
- 5. For the other filling, chop the basil leaves, reserving 12 small leaves if possible. Mix the tomatoes, basil and cayenne pepper together. Set to one side.
- 6. Next make the muffin mix. First sift the flour, baking pwdr and salt onto a large plate, then take a large mixing bowl and sift the mix once again this time into the bowl, lifting the sieve up high to give the flour a good airing.
- 7. Place the lowfat milk in a jug and whisk in the Large eggs and melted butter.
- 8. Pour the liquid over the flour using the minimum amount of movement (it is very important to ignore the lumpy appearance of the mix at this stage and not to over-mix).
- 9. Divide the mix into two equal quantities and add in the flavourings, that again should be lightly folded in with as few strokes as possible.
- 10. Spoon the mix into 2 x 12 hole lightly greased mini muffin tins, or possibly 1 x 12 hole standard muffin tins, preferably non-stick, Dont overfill them, they should just reach the top of the tin, then brush the surface with the lightly beaten egg.
- 11. Sprinkle the reserved cubed cheese over the onion and cheese muffins.
- 12. For the sundried tomatoes and basil muffins, place a small basil leaf on top of each and using a small brush or possibly cotton bud, lightly brush the leaf with extra virgin olive oil.
- 13. Place in a preheated oven 200 C, 400 F, Gas Mark 6 for 20-25 min, till well risen and golden brown.
- 14. Remove and allow to cold on a wire rack. They should be eaten as fresh as possible and while still slightly hot. Both varieties freeze well and should be gently re-heated after defrosting.
- NOTES : These mini muffins originating from America make a delicious breakfast or possibly will add in a treat to any childs lunchbox.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 304 | |
| Calories from Fat 185 | 61% |
| Total Fat 21.02g | 26% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 703mg | 29% |
| Potassium 140mg | 4% |
| Total Carbs 21.12g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.91g | 2% |
| Protein 7.98g | 13% |
