Savoury Muffins
Ingredients
- 1/2 cup Tomato chopped
- 1/4 cup Carrot chopped
- 1/2 cup Mushroom chopped
- 1 tbsp Black pepper coarsely ground
- 3/4 tbsp Red chilli flakes
- 1 tbsp Lemon zest
- 2 tbsp Oil
For the batter
- 1 cup Self raising flour
- 1/2 cup Semolina
- 1 count Egg
- 1/4 cup Oil
- 7 tbsp Butter milk
- 1 tbsp Lemon juice
- 1/4 cup Caramelised onion
- 1/2 cup Cheddar cheese
Directions
Pre heat the oven at 180 degrees C.
Mix chopped tomatoes, carrot, mushroom, red chilli flakes, pepper, lemon zest and oil together in a oven proof glass bowl.Cover the bowl tightly using a aluminium foil. Bake for 30 mins.
Turn off the heat. Remove the bowl from the oven. Let it cool.
Keep the caramelised onion ready.
In another large bowl, beat egg and oil on high speed using a hand mixer.
Using a spatula, gently mix the cooked ingredients, flour, semolina, caramelised onion,seasonings and butter milk.
Let the batter rest of 10 minutes.
Pre heat the oven at 140 degrees C.
Grease and dust a muffin tin.
Mix the batter and fold in the shredded cheese.
Gently transfer the batter into the prepared tin. I always use small size muffin tin or mini loaf tin.
Bake for 20. - 25 minutes or until done.
