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Method Prep:10min › Cook:30min › Ready in:40min
Heat a cupcake maker or preheat the oven to 200 C / Gas 6.
In a frying pan, heat 1 tablespoon oil and add the onion. Cook gently over a low to medium heat until the onion is softened and slightly coloured. Remove from heat and allow to cool a little.
In a mixing bowl beat the milk, the remaining 4 tablespoons oil and egg. In a separate bowl combine the flour and baking powder. Stir in the cooled onion, red pepper, oregano, salt, pepper and dried Parmesan.
Add the wet mixture to this and stir until just combined. Divide the mixture between 12 cupcake cases. Top with a little fresh Parmesan cheese and a light sprinkle of paprika.
Bake in the oven on a baking tray until risen, about 15 minutes, or cook in a cupcake maker for 15 minutes (you may need to do in two batches).
Cool on a wire rack.
For this recipe I used ready prepared red peppers in a jar.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
i did not have cooked red pepper so i chopped a lil green capsicum, and saute it wit the onions.... i substituted self raising flour with half all purpose and half whole wheat 1 tsp baking powder 1 tsp baking soda... and it was toooooooo much... it tasted of soda... so ow will it work with self raising four baking powder i don't know.. i am panning on making these with plain flour and baking powder... let's see... - 30 Nov 2012