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Herb Muffin Loaf Recipe

Ingredients

How to make it

  • weigh out flour and mix in herbs of choice (the more herbs you use, the more flavoursome, particularly if you're not adding cheese)
  • mix in cheese if you're using it
  • in a separate bowl, beat eggs and oil then mix in milk (you can mix them straight into the flour mixture if you prefer but I thought i'd at least write the correct method)
  • mix milk mixture into the flour mixture. add extra milk if required to obtain desired consistency
  • pour into either a muffin tin or a loaf tin
  • bake in oven at 180 degrees C for 40 mins (you'll probably need less if you have a decent oven so try 20 mins and then keep checking until an inserted squewer comes out clean - can be hard to tell if you've used cheese so just be aware of that)
  • when done, turn onto a cooling rack (or chopping board or whatever you chose) and enjoy when cooled enough to eat (keeps in the fridge for about 3 days and can also be kept for a lot longer in the freezer)
  • if you used a loaf tin, when its cooled, you can cut it into slices
  • can be served warm or cold, with or without butter or a spread. can also be used as a bread substitute for sandwhiches so you can top with your favourite fillings

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The Cook

illiah NA, Australia

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