Description
Do not say I did not warn you, it’s super easy and then incredibly delicious.
Ingredients
Units
Scale
- 2 cups self-raising flour
- 4 tablespoons Vegan mayonnaise (*Feel free to use regular Mayonnaise, I only had Hellmann's Vegan Mayonnaise in the fridge)
- 1 cup of 1% milk (**Full cream will also work, but I only stock 1% so that's what I use).
- 1 teaspoon Splenda No Calorie Sweetener (***You can use regular sugar if you prefer)
- 1/2 cup sharp flavored grated Cheddar cheese (****I use Armstrong Triple cheddar shredded cheese)
Instructions
- Mix the flour, sweetener, and cheese.
- Mix milk and vegan mayo and add to flour, mix lightly.
- Spoon into a well-greased extra-large cupcake pan (I made 6).
- Sprinkle red pepper, paprika, or Aromat, and lastly some parsley, and then add a liberal amount of grated cheese on top.
- Bake at 200°C / 400°F for 10-12 minutes or until a skewer inserted in the middle comes out clean.
- Let them cool down and then run a knife around the edged to get them out and leave them on a wire rack to cool down.
- If not, add a liberal amount of butter and whatever other toppings and enjoy them warm with a cup of coffee.
- I had mine with some Marmite and additional cheese.
You will notice that I have modified all the ingredients to suit what I had available, as I did not want to go to the shop for any extra ingredients, so this is my own highly adapted version
Notes
Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 241
- Sugar: 2.3 g
- Sodium: 664.1 mg
- Fat: 7.6 g
- Carbohydrates: 33.8 g
- Fiber: 1.2 g
- Protein: 8.6 g
- Cholesterol: 12.9 mg
