PESTO OLIVE MUFFINS
Makes 6
1
1
⁄
2
cups self-raising flour
1
⁄
4
cup pitted and chopped black olives
1
⁄
2
cup grated Parmesan cheese
1 egg lightly beaten
3
⁄
4
cup (180ml) buttermilk
2 tablespoons (30ml) pesto sauce
5 tablesoup (80g) butter, melted
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, olives and Parmesan in
a bowl. In a separate bowl lightly
whisk the egg, buttermilk, pesto 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 lid and bake for approximately
12 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
SEMI DRIED TOMATO AND
LEEK MUFFINS
Makes 6
1
1
⁄
2
cups self-raising flour
3oz 100g ricotta cheese, crumbled
1
⁄
3
cup sliced leek, lightly sauted
2 tablespoons finely chopped
semi dried tomatoes
1 egg lightly beaten
1
⁄
2
cup (125ml) buttermilk
1
⁄
4
cup (65ml) olive oil
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, ricotta, leek and
tomatoes together. In a separate
bowl lightly whisk the egg,
buttermilk 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 wire rack for
5 minutes. Cook remaining muffins.
14
CHOCOLATE COFFEE MUFFINS
Makes 6
1
1
⁄
4
cup self-raising flour
1
⁄
4
cup cocoa, sifted
1
⁄
2
cup brown sugar
Grated rind from 1 orange
1 cup (250ml) milk chocolate choc bites
1 egg lightly beaten
1
⁄
2
cup (125ml) milk
1
⁄
4
cup (65ml) chilled strong expresso coffee
4 tablesoup (60g). butter, melted
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, cocoa, brown sugar,
orange rind and choc bites in a bowl.
In a separate bowl lightly whisk the
egg, milk, coffee 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 lid and bake for approximately
12 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
LEMON COCONUT MUFFINS
Makes 6
1
1
⁄
2
cups self-raising flour
Pinch baking powder
1
⁄
2
cup caster sugar
1
⁄
4
cup desiccated coconut
1 teaspoon grated lemon rind
1 egg lightly beaten
1
⁄
4
cup (65ml) milk
1
⁄
3
tasse (140ml) can coconut milk
4 tablespoon (60g) butter, melted
Flaked coconut
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, baking powder, sugar,
coconut and lemon rind in a bowl.
In a separate bowl lightly whisk the
egg, milk, coconut milk and melted
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. Sprinkle with
flaked coconut.
Bake: Close lid and bake for approximately
12 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
15
SWEET MUFFINS
SAVORY MUFFINS cont’d
BR4551 MFM50 USA 29/9/03 4:39 PM Page 14
