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Cheese and mustard mini muffins
Serves: 32 (makes 32)
Time to make: 20 mins
Hands-on time: 10 mins
Ingredients
- 1 ¾ cups self-raising flour
- 1 teaspoon baking powder
- 1 ½ cups loosely packed sun-dried tomatoes, chopped
- 6 sage leaves, finely chopped
- 75g reduced-fat cheddar cheese, cubed
- 1 tablespoon oil
- 2 eggs, lightly beaten
- 1 ½ tablespoons wholegrain mustard
- 150ml skim milk
- ½ cup cranberry sauce, to serve
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Instructions
1 Preheat oven to 200ºC. Sift flour and baking powder into a bowl. Stir in tomatoes, sage and cheese. Make a well in the centre then add oil, eggs, mustard and milk. Mix until just combined.
2 Place teaspoonfuls of mixture into paper mini-muffin cases so each is about three-quarters full. Place on two baking trays and bake for 8-10 minutes until risen and golden. Transfer to wire racks to cool a little.
3 Peel off muffin cases then line muffins up on serving platter. Serve warm or at room temperature with cranberry sauce.
Variations
Use 16 regular muffin cases if you prefer. Bake for 15 minutes.
HFG tip
This recipe freezes well for up to 1 month.
Nutrition Info (per serve)
-
Calories 55cal
-
Kilojoules 230kJ
-
Protein 3g
-
Total fat 2g
-
–Saturated fat 1g
-
Carbohydrates 10g
-
–Sugars 2g
-
Dietary fibre 1g
-
Sodium 130mg
-
Calcium 40mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
