Probably noooot really called Andrew, in fact, but this email wasn't signed so Andrew is the only nominative detail I can glean from our correspondence. For the record, I think that if you want to make your own buttermilk you just mix equal amounts of natural yoghurt and semi-skimmed milk. I think…
Says 'Andrew':
“I reckon you could swop carrot for courgette, pepper, onion, etc, though probably fry them a bit first.
Also use any different cheese and herbs, and I'm sure normal milk would work, if you can't get buttermilk.
1 carrot, grated
15 stalks parsley, chopped
60g cheddar, grated
220g self-raising flour
1 egg
3/4 cup buttermilk (about 150ml, I think?)
1/2 cup vegetable oil
1. Preheat oven to 180c.
2. Mix carrot, parsley, cheese and flour.
3. In another bowl, whisk egg, buttermilk and oil.
4. Add this to dry ingredients and mix.
5. Spoon into muffin cases (makes 12) and bake for 20-25 mins.”
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Tags: baking, cake, carrot, muffin, snack
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I am Andrew. No I'm not. I'm his wife. Only I couldn't work out how to email aitch without it automatically coming from andrew's email. Sorry for confusion. Bat.
Ha! Can we leave it for posterity or do you want me to change the title, Bat?
ohoohohoooooo
I have some of these in the oven now. they look and smell BRILLIANT! I didn't have 15 stalks of parsley – i didn't even have one – so i bunged in a bit of thyme and probably about 100g of cheese cos i wasn't paying attention and i made the buttermilk up from a half-and-half mix of natural yoghurt and milk. Am very excited, I think they're going to be great to keep in the freezer and heat up for easy lunchtimes. with frozen peas, of course.
Some Bloke Called Andrew is fine, Aitch. Yeah, I think you can put what you like in these so long as you roughly keep to the amounts of flour, etc.
I make something similar, with a dollop of muffin mix, then a cherry tomato (prick with a fork first) then cover with more muffin mix. Finished muffin contains a lovely tomato surprise!
I wonder 15 stalks of parsley is equivalent to how many tsp of dried parsley…?
Hmm… anyone?
;P
oh dried parsley doesn't taste of much really so you could probably put the whole pack in and it wouldn't touch the sides. what else have you got there, Raylis? coriander? i'd use a bit of that in preference, maybe five stalks worth, or even less as it's a bit more fragrant than normal parsley i think. if not, just use a couple of teaspoons of the dried stuff and see how you go.