1 ½

cups

self-raising flour

2

cups

tasty cheese; grated

½

tsp

salt

1

Tbs

sugar

1

pinch

cayenne pepper

1 ½

Tbs

fresh coriander; chopped

1

large

red capsicum; roasted, chopped

1

egg

1

cup

milk

1

Measure into a large bowl the flour, cheese, salt, sugar and cayenne pepper. Add chopped coriander leaves and chopped roasted capsicum. Mix lightly with your fingertips to combine.

2

In another container, beat the egg and milk together, then pour onto the dry ingredients.

3

Fold together, taking care not to over mix.

4

Spoon the mixture, without extra mixing, into non-stick muffin pans. Sprinkle with paprika if desired.

5

Bake at 200°C for about 12 minutes, or until muffins are golden brown and spring back when pressed lightly in the centre.

6

Remove from oven, stand for 2 - 3 minutes, then twist muffins carefully to loosen them before removing from the pan.

7

Serve warm for brunch or lunch or as finger food