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Ingredients

2 cups self-raising flour
1 teaspoon baking powder
3/4 cup milk
1/2 cup olive oil
2 lightly beaten eggs
2/3 cup finely grated parmesan
salt and cracked black pepper
2 tablespoons tomato chutney

Method

Step 1 Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside.
Step 2 Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined.
Step 3 Place a spoonful of mixture in each muffin hole, coming about 3/4 of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture.
Step 4 Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.

Cheese and chutney mini muffins

How to make Cheese and chutney mini muffins

Ingredients

Method