Title: Tomato and Tarragon Muffins
Categories: Bread
Yield: 12 Servings

----------------------------------WET MIX----------------------------------
1/4 c Oil
2 Eggs
1/2 ts Grated lemon rind
1 Diced onion
2 tb Tomato paste
2 tb Chopped fresh parsley
1 c Milk
2 tb Chopped fresh tarragon -or-
1 tb Dried tarragon
1 ts Chili sauce
1/2 ts Salt
1 ts Sugar
1 c Grated cheddar cheese

----------------------------------DRY MIX----------------------------------
3 c Self-raising flour

----------------------------------TOPPING----------------------------------
1/2 c Grated cheddar cheese

Preheat oven to 400øF, prepare pans. Thoroughly blend all the wet mix
ingredients. Add the flour & mix until completely combined. Place in muffin
pans. Sprinkle with topping (optional). Bake for 25-30 mins and remove from
pans when slightly cooled. Makes 12. These muffins are lovely served with
fish & salad meals-they have a very defined flavour. Split muffins & fill
them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise.
Suitable for cholesterol free cooking (use egg whites only, non-fat milk &
replace cheese with 1 Tbsp oil, leave off topping).

Variation: TT & Prawn - Add 1/2 cup frozen cocktail prawns to the wet mix.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.