Lunch Muffins

Name: Lunch Muffins
Yield: 12 pcs
Ingredients: 0.25 tsp Salt; 1 clove Finely chopped garlic (optional); 1 tbsp Fresh Rosemary; 1 dl Grated cheddar cheese; 1 dl Grated Parmesan cheese; 1 dl Melted or liquid margarine; 100 g Chopped Sun-dried tomatoes; 100 g Udkernede chopped black olives; 2 Eggs; 2 tsp Baking soda; 2 tbsp Cane sugar; 3 dl Milk; 6 dl Wheat flour

Lunch

Cook time: 0 min.
Servings: 12 pcs

Ingredients for Lunch Muffins

0.25	tsp	Salt
1	clove	Finely chopped garlic (optional)
1	tbsp	Fresh Rosemary
1	dl	Grated cheddar cheese
1	dl	Grated Parmesan cheese
1	dl	Melted or liquid margarine
100	g	Chopped Sun-dried tomatoes
100	g	Udkernede chopped black olives
2		Eggs
2	tsp	Baking soda
2	tbsp	Cane sugar
3	dl	Milk
6	dl	Wheat flour

Instructions for Lunch Muffins

To prepare the Lunch Muffins recipe, please follow these instructions:

Preheat the oven to 200 °. Grease a 12-hole muffin plate, or put 12 molds on a plate. Mix the dry ingredients in a bowl. Bring cheese, tomatoes, olives and rosemary in. Add eggs, milk and margarine. Mix it all well. Distribute the dough into the molds. Bake in the middle of the oven for approx. 20 minutes. Try using a fork or baking stick if they are pierced. Leave them on the plate for 5 minutes before baking. Eaten like fried with a fresh salad for.

Lunch Muffins

Ingredients for Lunch Muffins

Instructions for Lunch Muffins

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