Name: Parmesan and caraway muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cup self-raising flour; 1 cup grated parmesan; 1 teaspoon chicken stock powder; 1/2 teaspoon caraway seeds plus 1/2 teaspoon extra; 125 gram butter, melted; 1/2 cup light sour cream; 1/2 cup milk; 2 eggs, beaten; 1/2 teaspoon sea salt

Ingredients

2 cup self-raising flour

1 cup grated parmesan

1 teaspoon chicken stock powder

1/2 teaspoon caraway seeds plus 1/2 teaspoon extra

125 gram butter, melted

1/2 cup light sour cream

1/2 cup milk

2 eggs, beaten

1/2 teaspoon sea salt

Method

1.Preheat oven to moderate, 180°C. Lightly grease or line a 12-hole, 1/3-cup muffin tray with paper patty cases.

2.Sift flour into a bowl. Stir in 3/4 cup cheese, stock powder and seeds. Season to taste.

3.Make a well in the centre of the flour mixture. Add combined butter, sour cream, milk and eggs, stirring until just combined.

4.Spoon mixture into patty cases until 2/3 full. Sprinkle with remaining cheese, extra caraway seeds and salt.

5.Bake for 15-20 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

MAKES 12 Store in an airtight container. Muffins freeze well for up to 3 months.
Note

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Ingredients

Method

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