Tasty little mini muffins, perfect for little hands to enjoy or even to make. Keep them simple or load them up with savoury goodies to make the cutest little luncheon treat.
We used our 'Medium' Tamarind Chutney, but Mild or Hot would work well too.
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 1/2 cup milk
- 4 tablespoons Jenny's Kitchen Tamarind Chutney
- 1/4 cup grated tasty cheese
Preheat the oven to 190deg. Oil a 12-hole mini-muffin pan.
Sift the flour, baking powder and salt into a bowl. Combine the oil, milk and chutney in another bowl. Add to the dry ingredients, mixing until only just combined. Do not over-mix. Fill the muffin tins, and sprinkle with cheese.
Bake for 10 minutes, or until cooked and golden.
We served ours with extra chutney, wedges of Camembert cheese, ham, and cherry tomatoes.
With thanks to Jan Bilton for her Chutney Mini Muffins recipe.