Eggless goats cheese and sundried tomato mini muffins
Bite sized savoury muffins that are breeze to rustle up and is ready very quickly.
Ingredients
- 1 cup plain whole wheat flour (atta)
- 50 gms goats cheese
- 3 heaped teaspoons of sundried tomato paste
- ¾ tsp salt
- ⅓ tp crushed red chillies (more or less)
- 2 tbsp olive oil
- 1 tsp baking powder
- a pinch of soda
- 1 cup milk
- a little poppy seeds for sprinkling
Instructions
- Pre heat the oven at 180 deg C and grease a mini muffin tray.
- Except the milk, add all the ingredients in a bowl.
- Rub together the ingredients in the bowl with your fingertips till it resembles fine crumbs.
- Add the milk and fold in till everything is just moistened.
- Fill the mini muffin moulds till nearly to the top and sprinkle a little poppy seeds on top.
- Bake in the centre of the pre heated oven and bake for about 11-13 minutes or till the top is golden.
- Remove from the oven and serve hot. They taste best directly from the oven.
- Reheat the muffins a little in the microwave if serving later.