Breads, Pizza & Panini
Mini Mexican Muffins from Rhiannon Lambert
Exclusive recipe from 'Re-Nourish' the new book from Harley Street Nutritionist Rhiannon Lambert!
Great for breakfast or a healthy afternoon snack, they contain healthy fats and protein, helping us feel satisfied for longer. If you use wholemeal flour, you'll be getting additional fibre and nutrients too!
Preparation time: 15
Cooking time: 15-18 minutes
- 4 tbsp Classic Olive Oil
- 1 red pepper, de-seeded and diced
- 1 tbsp pumpkin seeds (+ extra for topping)
- 1 tbsp sunflower or poppy seeds (+ extra for topping)
- 200ml milk of choice
- 1 medium egg
- 300g wholemeal or standard self raising flour
- 1 tsp hot or smoked paprika
- 1/2 tsp salt
- pinch of black pepper
- handful of chopped coriander (optional)
- 20g cheddar (+ extra for the topping)
- Preheat the oven to 180°C fan/ 200°C/400°F/ gas mark 6 and line a 12-hole shallow muffin tray with paper cases.
- Warm 1 tbsp of olive oil in a frying pan over a medium heat and saute the diced pepper for 3-4 minutes. Add the seeds to the pan and toast for a final minute, stirring often.
- Put the milk, remaining olive oil and egg into a bowl and beat together with a fork or whisk.
- In a second bowl, combine the flour, paprika, salt, pepper, coriander and cheese.
- Tip the cooked peppers and seeds into the egg mix, stirring to distribute them.
- Gently fold in the flour mixture, taking care not to overwork the mixture. The batter should be fairly stiff.
- Using two spoons, divide the muffin batter evenly between the paper cases. Sprinkle with a few extra seeds, then bake in the oven for 15-18 minutes until browned on top and a skewer inserted into the centre comes out clean.
- If you like, add a small amount of butter or olive oil on top of each warm muffin and sprinkle with a little extra cheese.
- Transfer to a wire rack and allow them to cool slightly before eating- they are delicious warm but can be eaten cold.