Interesting combination of ingredients make it an ideal accompaniment to home-made soup, stew or light salad luncheon. Also school lunchboxes or brown-bagger’s lunch.
Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened.
Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes.
Per Serving: 189 calories; protein 6g; carbohydrates 23.9g; fat 8g; cholesterol 37.2mg; sodium 437.3mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.