Name: Herb cheese muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/4 cup milk; 1/4 cup tomato paste; 2 eggs, plus 1 egg white extra; 50 gram shaved ham, finely chopped; 1/2 cup finely grated tasty cheese; 2 tablespoon chopped flat-leaf parsley; 2 tablespoon chopped chives; 1/3 cup oat bran; 1 1/2 cup wholemeal self-raising flour; 1/2 cup white self-raising flour

Ingredients

1 1/4 cup milk

1/4 cup tomato paste

2 eggs, plus 1 egg white extra

50 gram shaved ham, finely chopped

1/2 cup finely grated tasty cheese

2 tablespoon chopped flat-leaf parsley

2 tablespoon chopped chives

1/3 cup oat bran

1 1/2 cup wholemeal self-raising flour

1/2 cup white self-raising flour

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole (1/3-cup) muffin tray.

2.Whisk milk, tomato paste, eggs and egg white in a large bowl, until well combined. Add ham, cheese, parsley, chives and oat bran; stir until combined.

3.Sift flours directly over egg mixture in bowl. Add husks. Using a metal spoon, gently fold mixture, until just combined. Don’t over mix. Spoon into prepared muffin holes.

4.Bake 22-25 minutes, or until a skewer inserted at centre comes out clean. Stand in tray 5 minutes. Transfer to a wire rack, to cool slightly. Serve warm.

Use wholemeal flour with the addition of oat bran, a soluble fibre, to lower the GI of the muffins.
Note

Woman's Weekly Food

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Ingredients

Method

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