Free Cooking Recipes

11/4 cups (5 oz, 150 g) wholewheat (wholemeal) flour
1/2 cup (11/2 oz., 45 g) soy flour
1/2 teaspoon salt
2 teaspoons double-acting baking powder (1 tablespoon baking powder)
1/1 cup (1 oz, 30 g) bran, oats, barley or rice
1 onion, finely chopped
3 tablespoons polyunsaturated oil
1 carrot, grated
3 tablespoons chopped parsley
1/ 2 cup (4 oz, 125 g) cottage cheese
I egg, beaten
1 cup (8 fl. oz, 250 ml) soy drink or milk
3 teaspoons grated parmesan cheese or 3 tablespoons grated low-fin cheddar cheese
1 tablespoon chopped peanuts

Directions:
Sift flours, salt, and baking powder into a mixing bowl. Stir in bran and make a “well” in the middle. Fry onion in oil and combine with remaining ingredients. Add to mixing bowl and stir very lightly with a frk for about fifteen stirs until combined. Don’t worry if not completely mixed. Spoon into 12 greased muffin tins, sprinkle cheese and peanuts on top and hake at 375°F (190°C, Gas Mark 5) for 25 to 30 minutes until cooked.