Mozzarella herb muffins

Recipe from: 1/1/2009 12:00:00 AM

Ingredients 16
Servings 12
Time 15

Ingredients

  • 0
    250 ml (1 c) low-fat buttermilk or low-fat plain yoghurt
  • 0
    1 egg
  • 0
    15 ml (1 T) olive oil
  • 0
    15 ml (1 T) balsamic vinegar
  • 0
    1 tomato, chopped
  • 0
    1 onion, peeled and chopped
  • 0
    1 clove garlic, chopped or 2 ml (1/2 t) dried garlic flakes
  • 00
    315 ml (1¼ c) flour
  • 00
    12.2 ml (2½ t) baking powder
  • 0
    5 ml (1 t) salt
  • 0
    2 ml (1/2 t) bicarbonate of soda
  • 0
    175 ml (2/3 c) oat bran
  • 0
    60 ml (4 T) chopped fresh basil or 5 ml (1 t) dried basil
  • 0
    45 ml (3 T) fresh origanum or 5 ml (1 t) dried origanum
  • 0
    Freshly ground black pepper
  • 0
    250 ml (1 c) grated mozzarella (100 g)
 

Method

25
 
1.Preheat the oven to 200 degrees Celsius.
2.Mix the buttermilk or yoghurt, egg, oil, vinegar, tomato, onion and garlic in a large measuring jug.
3.Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. Add the oat bran, basil, origanum, pepper and ¾ of the cheese, and lift up a few times to incorporate air.
4.Pour the yoghurt mixture into the flour mixture and stir until all the ingredients are well mixed.
5.Spoon into a greased muffin pan, overfilling each muffin hollow slightly.
6.Top each muffin with 5 ml (1 t) of the remaining grated cheese.
7.Bake for 25 minutes. Turn off the oven and leave for another 10 minutes.
 

Read more on: bake  |  dairy
 

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