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The recipe makes 24 mini muffins. These make great snacks for picnics or barbecues. For more formal occasions, add a filling. If you use sun-dried tomatoes that are in oil, drain off the oil and use in the recipe.
225g (8oz) self-raising flour
½ tsp salt
1tsp mixed herbs / chopped sage
50g (2oz) grated hard cheese
1 egg, beaten
140ml (¼ pt) milk
3 tbsp light olive oil
50g (2oz) sun-dried tomatoes, snipped small
You will need two mini muffin trays, well brushed with softened butter
Preheat oven to 200°, set to Bake, rack position C.
Sieve together flour and salt, add herbs and grated cheese. Mix together the egg, milk, oil and tomatoes, stir into the dry
ingredients with a fork, taking care not to over mix. The mixture should be claggy and lumpy.
Drop equal spoonfuls of the mixture into the tins.
Bake for 10-15 minutes.
These are lovely served warm. If serving cooled, cut a groove through each with a serrated knife and fill with ribbons of thinly sliced ham, and a drop of cranberry sauce.