Yield: 36 bite-sized servings
1-3/4 c. Orgran self-rising flour
1½ c. sharp cheddar cheese, grated
½ tsp. salt
2 T. olive oil
¼ c. milk
Parmesan cheese for topping
Preheat oven to 350°F. Have three ungreased mini-muffin tins ready for use (12 sections each.) Or, as an
alternative, use two mini-loaf pans, 4½ X 2½ inches.
Combine flour, cheese, and salt. In separate bowl, whisk eggs, add oil and milk. Mix. Add to flour mixture.
Mix well. Kneed the dough with your hands until the dough is thoroughly mixed and smooth. Add a drop
or two of water, if needed. The batter will be stiff. Fill muffin tins or loaf pans to ¾ full. Sprinkle Parmesan
cheese on top. Bake 15 to 18 minutes until lightly browned. Serve warm.
Presented by: Janet Prince