Cheese & Herb
Muffins
Makes 12
Points per serving: 1½
Suitable for freezing.
1 small carrot, finely grated
1 small courgette, finely grated
150g self raising flour
salt & pepper
2 tbsp olive oil
2 medium eggs, beaten
150ml skimmed milk
2 tbsp parmesan cheese
2 tbsp chopped fresh coriander, chives or parsley
Preehat oven to 200ºC/400ºF/Gas 6. Put 12 paper cases
into a bun tin.
Put the carrot & courgette into a bowl. Sift in
the flour and season with salt & pepper. Add the oil, eggs, milk,
parmesan and herbs. Stir until just combined.
Spoon mixture into cake cases. Transfer to the middle
of the oven and bake for approx 20 mins until golden brown and risen.
Cool on a wire rack.
To Freeze: Pack cold muffins into a freezer bag or
box. Freeze for up to 3 months
Tip: Use mature cheddar instead of parmesan....points will
be the same.
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