Monday, 18 March 2013

Mini prawn and parsley muffins

Those muffins are perfect finger food for any party. Their size is perfect for one or two bites. They can be placed on an elegant tray one beside another or simply thrown into a basket depends on the party. They also very easy to make  as the recipe comes form 'Easy muffins' cookbook.

Ingredients for 18 mini muffins:
  • 125g cooked and peeled prawns (i had frozen)
  • 140g flour
  • 1/2 tsp baking powder
  • 1 egg
  • 125ml buttermilk
  • 3 tbsp canola oil
  • 1 and 1/2 tbsp chopped parsley
  • salt and pepper
Preheat the oven to 200C. Slightly grease the mini muffin tin.

Thaw the prawns. If you forget just pour over the boiling water it should do the trick. Chop the prawns into smaller chunks.

Put the flour, baking powder into a bowl and whisk the together. Then stir in the prawns.

In a separate jug whisk the egg, stir in the buttermilk, oil, parsley, salt and pepper.
Pour the wet ingredients into a dry ones and mix until all ingredients are just moist.  

Spoon the batter into prepared earlier mini muffin tin. Bake for 15 minute until well risen.
Serve warm or cold. Enjoy !

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