3 Cups Self Raising Flour
50 grams reduced fat spread
1 Tsp Gourmet Garden Basil
1 Tsp Gourmet Garden Thyme
1 Tsp Gourmet Garden Parsley
I used fresh parsley as I didn’t have gourmet garden Parsley.
1 Cup Reduced Fat Cheese
1/2 Cup Parmesan cheese (this can be omitted)
2 Eggs, lightly beaten
1 1/2 Cups Milk
LET’S PUT IT ALTOGETHER
Place the flour in a large bowl.
Rub the butter through the flour.
Add the herbs (you can mix the herbs up to suit your tastes)and mix through.
Add the cheeses and mix through.
Add the egg and milk and mix to combine. Don’t over mix just enough for all ingredients to combine.
Spoon into a greased muffin tray.
Bake in a 180 degree oven for 20 minutes or until the start to turn golden on top and spring back when touched.
SERVES- 12 Standard Muffins or 24 Mini Muffins
Eat warm with a smear of margarine
Use to dip into homemade soup
You can add ham, zucchini, carrot, corn to this mix. Just add a little extra milk to compensate for the extra ingredients.
Once cooled keep in an air tight container in the fridge for 3-5 days. Heat in the microwave before eating.
Place into zip lock bags and freeze for up to 3 months.