Tomato Cheese and Onion MuffinFrom recipesforpeace 7 years ago
- 1 cup onion, chopped (I omitted the onions) shopping list
- 1 tablespoon butter, melted for cooking onions (corn oil) shopping list
- 1 egg or egg substitute, beaten (2 if omitting milk) shopping list
- 1/2 cup milk shopping list
- 2 cups self-raising flour, sifted shopping list
- 2 tablespoons flat leaf parsley, fresh or 1 teaspoon dried parsley (or other herbs of your choice! i like to use basil, thyme, dill weed and oregano) shopping list
- 1 pinch salt, sifted shopping list
- 1 tablespoon butter (2 tbs corn oil) shopping list
- approx 1 1/2 cups tasty cheese or cheddar cheese, grated shopping list
- approx 3/4 cup tomato sauce, cooking sauce shopping list
How to make it
- Preheat the oven at 400°F .
- (if using onions) In a small pan melt one tablespoon of butter and then add onions and cook until soft.
- Mix beaten egg and milk together, set aside (or just the 2 eggs).
- In a large mixing bowl, combine (dry ingredients) sifted flour, salt and parsley then rub in 1 tablespoon of butter (or mix in 2tbs oil).
- Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese. (i added all the grated cheese)
- Instead of putting the sauce in the middle like it says below, i added it into the mixture, and then i put a 1/2 inch square of cheese in the middle of each muffin
- Half fill paper lined muffin pans with mixture.
- Put up to 1-teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. If there is too much sauce, muffins will come apart when removed from pans.
- Cover each muffin with remaining mixture until pans are three quarters full.
- Sprinkle with remaining grated cheese. (if you are choosing to fill the muffins with sauce.)
- Bake for 15 minutes or until skewer comes out clean when inserted into the center of the muffins.
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