Savoury Muffins

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  • Gluten Free Recipe

Makes: 12 medium sized muffins
This recipe can also be made using Barker’s Peach & Mango Chutney, Sundried Tomato & Olive or NZ Green Tomato Chutney.

INGREDIENTS

METHOD

  1. Mix together the flour, cheese, salt and sugar.
  2. Fold the Capsicum & Apricot Chutney carefully through the mixture and add the coriander.
  3. Beat together the milk and egg, and gently fold into the dry ingredients.
  4. Place mixture into greased muffin pans.
  5. Bake at 200⁰C for 10 – 12 mins.
  6. Cool for 2 -3 mins before removing from pans.
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