Ingredients
5-7 strands of Argyle Australian Saffron
160mls full cream milk
70gms Jarlsberg cheese, grated
60mls of Vegetable Oil
1 egg, beaten
170gm Arrowroot flour
1/2 tsp salt
Instructions
Steep your saffron in the milk for min 1 hour prior to cooking
Preheat your oven to 220 degrees celcius
In a large bowl, combine arrowroot flour, salt and grated cheese together
Add the egg, oil and milk and whisk together well
Pour mix into a well greased muffin or cupcake tin, about 3/4 full
Bake for 12-14 minutes
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