Cheese and Chutney muffins

I just can't stop baking. loving my new baking tins. Last night tried this delicious recipe from a cook book I got from the Library. I used tomato and chilli chutney you can use any flavour you like. They are delicious you have to try them, I am eating one just now. I deal for freezing to - I made a batch of 12 and have frozen 6.

 

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

3 tablespoons tomato and chilli chutney

 

Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside.

1. 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.
2. 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.
3. Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.