2 teaspoons Hot Namida Wasabi paste
3 tablespoons celery, finely chopped
3 tablespoons red or green pepper, finely chopped, seeds removed
1 medium onion, finely chopped
1 cup grated Tasty cheese
OR
1 cup grated Mozzarella cheese
2 1/2 cups plain baking flour
5 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2 ounces butter, melted
1/2 cup milk (1/2 to 1 cup)
2 tablespoons vegetable oil
Servings: 16
1. Braise in 2 tablespoons oil, wasabi paste, celery, pepper and onion until soft or brown.
2. Add to sifted dry ingredients.
3. Stir to combine.
4. Add in beaten egg, butter and milk to moisten.
5. Spoon into greased muffin tins.
6. Sprinkle a little cheese on top.
7. Place into hot oven and bake at 395ºF for 15 minutes or until golden brown.
Yield: 16 muffins
Notes: These muffins can be frozen. The wasabi brings out the flavour of the vegetables without being overwhelming.
3 tablespoons celery, finely chopped
3 tablespoons red or green pepper, finely chopped, seeds removed
1 medium onion, finely chopped
1 cup grated Tasty cheese
OR
1 cup grated Mozzarella cheese
2 1/2 cups plain baking flour
5 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2 ounces butter, melted
1/2 cup milk (1/2 to 1 cup)
2 tablespoons vegetable oil
Servings: 16
1. Braise in 2 tablespoons oil, wasabi paste, celery, pepper and onion until soft or brown.
2. Add to sifted dry ingredients.
3. Stir to combine.
4. Add in beaten egg, butter and milk to moisten.
5. Spoon into greased muffin tins.
6. Sprinkle a little cheese on top.
7. Place into hot oven and bake at 395ºF for 15 minutes or until golden brown.
Yield: 16 muffins
Notes: These muffins can be frozen. The wasabi brings out the flavour of the vegetables without being overwhelming.
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