Red pepper and parmesan muffins

Bake to beat

dementia

Place peppers cut-side down onto a baking tray and place under a hot grill for 12-15 minutes, until the skins are completely black. Remove from the oven and place in a bowl, covering with cling film until cold.

Remove the blackened skin from the peppers then dice the flesh and put to one side.

Preheat the oven to 180°C, 160°C fan or Gas Mark 4. Line a 12 hole muffin tin with paper cases.

Place the flour, half the grated Parmesan cheese and the mustard powder into a large bowl. Season with black pepper.

Whisk together the milk, eggs and melted butter, then pour the wet mixture into the dry and mix very lightly together.

Add the diced peppers and mix a little more, being careful not to over-mix.Divide between the paper cases and top with the remaining grated

Parmesan cheese. Bake for 20-22 minutes, until golden. Remove from the tin and cool on a

rack before topping with cream cheese, salt and pepper and a sprinkling of smoked paprika.

For more recipe ideas head to cupcakeday.org.uk/downloads

Red pepper and parmesan muffinsMakes 123 red peppers, halved and deseeded250g self-raising flour30g Parmesan cheese, grated½ tsp mustard powder

150ml milk

2 eggs, beaten75g butter, melted100g cream cheese¼ tsp smoked paprikaSalt and pepper

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