HERB SESAME MUFFINS
Makes 6
1
1
⁄
2
cups self-raising flour
1
⁄
4
cup grated Parmesan cheese
1
⁄
4
cup grated cheddar cheese
1
1
⁄
2
tablespoons toasted sesame seeds
3 tablespoons finely chopped fresh mixed
herbs (parsley, chives, thyme)
1 egg lightly beaten
3
⁄
4
cup milk (180ml)
1
⁄
4
(60g) butter melted
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, Parmesan and cheddar
cheese, sesame seeds and herbs in a
bowl. In a separate bowl lightly whisk
the egg, milk and butter together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close the lid and bake for
approximately 12 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
BLUE CHEESE MUFFINS
Makes 6
1
1
⁄
2
cups self-raising flour
Pinch of baking powder
1
⁄
4
lb (100g) blue vein cheese, crumbled
1
⁄
8
lb 60g prosciutto ham, finely sliced
1 egg lightly beaten
1
⁄
2
cup (125ml) milk
1
⁄
4
cup (65ml) olive oil
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, baking powder, cheese
and prosciutto in a bowl. In a
separate bowl lightly whisk the egg,
milk and olive oil together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close lid and bake for approximately
12 minutes.
Remove and allow to cool on a wire rack for
5 minutes. Cook remaining muffins.
13
LIME MUFFINS
Makes 6
2 cup self-raising flour
1
⁄
4
teaspoon baking powder
1
⁄
3
cup caster sugar
1
1
⁄
2
teaspoons grated lime rind
1 egg lightly beaten
1
⁄
4
cup fresh lime juice
1 tablespoon olive oil (15ml)
3
⁄
4
cup buttermilk (180ml)
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, baking powder, sugar
and lime rind together in a bowl. In a
separate bowl lightly whisk the egg,
lime juice, oil and buttermilk together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close the lid and bake for
approximately 15 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
HERBY CARROT
CORNMEAL MUFFINS
Makes 6
1 cup self-raising flour
1
⁄
2
cup polenta
1
⁄
4
cup grated cheddar cheese
1
⁄
4
cup grated carrot
1 tablespoon finely chopped basil
2 teaspoons snipped chives
1 egg lightly beaten
3
⁄
4
cup (180ml) buttermilk
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, polenta, cheese, carrot,
basil and chives together in a bowl.
In a separate bowl lightly whisk the
egg and buttermilk together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close lid and bake for approximately
15 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
12
SAVORY MUFFINS
LOW-FAT MUFFINS cont’d
BR4551 MFM50 USA 29/9/03 4:39 PM Page 12
