Quick & Easy February 28, 2011 Arrabbiata muffins These tasty baked arrabbiata muffins are packed full of flavour and texture. Filled with melted, oozy cheese, they will be loved by kids and adults alike. Enjoy them warm as a light lunch or dinner or pop them in your lunch box for work or school. Makes 12 Item Prep 15M Cook 20M Total 35M Women's Weekly Food Print Ingredients 3 (120g) bacon rashers, finely chopped 2 cup (300g) self-raising flour 1 cup (150g) plain flour 1/3 cup (25g) coarsely grated fresh parmesan cheese 3/4 cup (90g) seeded sliced black olives 2 tablespoon shredded fresh basil leaves 1 tablespoon chopped fresh oregano 2 eggs, lightly beaten 2 tablespoon tomato puree 3 teaspoon sambal oelek 3 clove garlic, crushed 3/4 cup (180ml) vegetable oil 1 1/2 cup (375ml) buttermilk 1 tablespoon shredded fresh basil leaves, extra eggs, puree, sambal oelek, garlic, oil and buttermilk. Method 1.Preheat oven to 190°C (170°C fan-forced). 2.Grease 12 hole (1/3-cup capacity) muffin pan. Cook bacon in heated pan until crisp, drain on absorbent paper, cool. 3.Sift flours into large bowl, stir in bacon, cheese, olives and herbs, then eggs, puree, sambal oelek, garlic, oil and buttermilk. 4.Spoon mixture into prepared pan, sprinkle with extra basil. Bake about 20 minutes. Sign up for our newsletter Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food. Close Thank you for subscribing! Email Submit Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use
Christmas Pearl couscous salad with turkey & pomegranate A quick and delicious way to love your turkey leftovers.
Entertaining Mango dream bars Turn mango cheeks into these ice-cream inspired desserts. They're a perfect way to end a summer dinner party or barbecue.
Christmas Ultimate ham and cheese toastie It’s the fresh pineapple relish that takes this toasted ham sandwich to another level.
