Tasty Mini Muffins

Preparation info

  • Difficulty


  • For


    small muffins

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 175 g (6 oz/1⅛ cups) self-raising flour
  • 50 g (approx. 2 oz/½ stick) butter
  • 1 egg yolk
  • 200 ml (6 fl oz/¾ cup) milk
  • 4 dried tomatoes, finely chopped
  • ½ bunch chives, finely chopped
  • 1 tsp ground paprika
  • freshly ground pepper and salt


Preheat the oven to 180°C (350°F/ Gas 4). Combine all ingredients in a blender into a nice batter. Fill a piping bag with a tip approx. 1 cm (½ inch) in diameter. If you do not own one, you can also create balls using two tablespoons. Fill paper mini muffin cups with the batter. Place cups in the cavities in a mini muffin tray, if you do not own one, use two paper cups for strength. Bake until golden brown in hot oven for 22–25 minutes.