Sun Dried Tomato And Parsnip Muffins
Ingredients
- 1 cup all-purpose flour
- 1/3 cup chestnut flour
- 1 tbsp baking powder
- 3 large eggs
- 2 x parsnip, peeled and grated
- 2 oz Sainte Maure, or fresh goat cheese
- 7-8 x sun-dried tomatoes in oil, diced
- 1/2 cup whole milk, minus 1 tbsp
- 1/2 cup hazelnut oil, minus 1 tbsp
- 1/4 tsp ground cumin
- 1 tbsp nigella seeds (optional)
- 2 tbsp basil, chopped
- Salt and pepper
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