Snacking Mini Herb Muffins
Ingredients
- 2 eggs
- 1 cup (250 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 3 tbsp (45 mL) Vegetable or Canola Oil
- 1/2 cup (125 mL) crumbled feta cheese
- 2 tsp (2 mL) grated orange zest
- 1/4 cup (50 mL) chopped fresh chives
- 1 tbsp (15 mL) chopped fresh dill or tarragon (optional)
- 1 1/2 cups (375 mL) Robin Hood® All Purpose Flour
- 1 tbsp (15 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) salt
Directions
Step 1:
In a bowl, beat eggs lightly. Stir in evaporated milk, oil, feta, orange zest, chives and tarragon. In a separate bowl, combine flour, sugar, baking powder and salt. Add dry ingredients to milk mixture, stirring until just combined.
Step 2:
Spoon batter (an small ice cream scoop works well for this) into 24 greased mini muffin pans.
Step 3:
Bake in a preheated 400ºF (200ºC) oven for 15 minutes or until a cake tester inserted in centre comes out clean. Let stand 5 minutes before removing from pans. Serve warm or at room temperature.
Tips
Make muffins into mini “sandwiches”, filling them with thinly sliced ham or turkey and mustard mayonnaise. Other fillings might include cranberry sauce and chicken, crab or shrimp salad.
Cooled muffins can be packaged and frozen for up to two weeks.