Cheesy Red Pepper Mini Muffins

This is an Alison Holst recipe and it is delicious. Very very moorish. Just as well that a mini-muffin is only 49 calories!
mini cheesy red pepper muffins
2 cups (200g) mature cheddar cheese (or any another strong flavoured hard cheese)
1 large red pepper, roasted
1 TBS sugar
1.5 cups self raising flour
1 large red pepper, roasted
1-2 TBS chopped fresh coriander leaf
1 cup of milk
1 egg

  1. Heat the oven to 200C.
  2. Spray your muffin pans with oil (Chef Mate, Fry Light or your own spray).
  3. Into a large bowl measure the flour, cheese, salt and cayenne pepper (I didn’t have any so I used paprika).
  4. If you are using coriander leaf, add that now, and also the chopped roasted red pepper.
  5. Using your fingertips, mix it lightly till all combined.
  6. In another bowl or jug, mix the egg and milk together, then pour it onto the dry mixture.
  7. Gently fold it together – do not overmix.
  8. Spoon the mixture into the muffin pans.
  9. Bake for about 12 minutes until golden brown and ‘springy’ when gently pushed.

Mix makes about 36 mini muffins. Can also be made as medium muffins.
Can be frozen (I’ve only kept them for five days in the freezer before eating so far).

Nutritional Info per muffin (when making 36 mini muffins)
49 kcals; 2.4g protein; 4.8g carbs; 2.3g fat; 0.23g fibre

Nutritional Info per batch (if making different number of muffins you can work out the data per muffin)
1775 kcals; 87g protein; 173g carbs; 82g fat; 8.2g fibre

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