Feb 17, 2018
I based these on this recipe: https://www.the-pool.com/food-home/recipes/2018/4/Mini-Mexican-muffins# I didn’t have enough peppers, so bunged in a couple of chopped sundried tomatoes, to make it up to the same amount of vegetables, and I left out the sunflower and poppy seeds because I didn’t have any. The cheese I used was quite mild in flavour, and I think a really strong vintage cheddar of some other strongly flavoured cheese would be better for my taste (I really like cheese). I will definitely make these again. They are delicious and light, and really easy to make. I didn’t even need to get my mixer out!
