Recipe by Jen T
These make great party nibbles or just to eat by themselves without the Brie filling. Another recipe from "Annabelle Cooks" In response to another chef's question I have added sugar as an optional ingredient. The original recipe does not have it. I guess it is personal taste :)
Top Review by sconehead
These were yummy!! I didn't use any brie in them afterall because when I tasted the brie I had it was bitter....must have had it too long. So I just served them as it! They were great!! I would definitely make these again! I would add a bit more salt though ...they needed a bit more without the brie. Easy to make too!! Almost like yeast rolls without all the effort!!
- 1 egg
- 1⁄4 teaspoon salt
- 1⁄4 cup olive oil
- 2 cups flour
- 4 teaspoons baking powder
- 1 tablespoon sugar (optional)
- 2 cups tasty cheddar cheese (grated)
- 2 tablespoons chopped parsley
- 1⁄2 cup cooked bacon (finely chopped)
- 1 1⁄2 cups milk
- grated cheddar cheese, extra for topping (or use crumbled blue vein for a change)
- 125 g brie cheese (sliced)
Directions See How It's Made
- Pre heat the oven to 190'C/375'F.
- Beat the egg, salt and oil together lightly and set aside.
- Sift together the flour and baking powder into a bowl, stir in the sugar (if using) and then mix in the bacon, cheese and parsley.
- Make a well in the centre and add in the egg mixture and milk.
- Mix until just combined - do not over mix.
- Spoon into mini muffin tins and sprinkle with the extra cheese.
- Bake for 15-18 minutes until golden brown.
- Remove from oven and leave in tins for 5 mins before turning out onto a rack and cover with a cloth.
- When they have cooled, make a slit in them and place in it a small slice of Brie.
- When required, reheat in a hot oven until the cheese melts. This will only take a few minutes.