This is one of those recipes that my nana knew off by heart but had the decency to jot down on a piece of paper. The recipe ended up with my mum who makes these bite-sized morsels for every gathering or birthday party and will often surprise me with a batch of them to put in the kid's lunchboxes (thanks mum). Personally, I think these muffins are best on the side of a big bowl of soup (especially pumpkin, which is way back in the archives!).
1 cup of plain flour
1 teaspoon baking powder
1 teaspoon chicken stock
salt + pepper
1 cup of grated cheese (tasty)
1/3 of a small onion chopped finely
1/3 cup chopped society garlic + flat leaf parsley
enough milk to create a moist (but not wet) mixture
Preheat the oven to 160 degrees celcius. Combine dry ingredients and then add cheese, onion and herbs and mix to combine. Mix the egg with the milk and slowly add to the muffin mixture, a bit at a time to ensure you don't create a runny mess (you want a moist consistency - not too wet and not to dry). Fill mini muffin cases to the top and sprinkle with parmesan cheese and bake for 10-15minutes or until golden brown.