Herb and Cheese Puffs

Ingredients

• 1 cup self-raising flour
• 1/2 teaspoon salt
• 1 egg
• 1 1/2 cups milk
• 1/4 cup finely grated parmesan cheese
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 2 tablespoons vegetable oil

Method

1. Place flour and salt in a bowl. Make a well in the centre. Whisk egg and milk together in a jug. Add to flour mixture. Whisk until smooth. Pour mixture into a large jug. Cover and set aside for 30 minutes to rest. Stir in cheese and parsley.
2. Meanwhile, preheat oven to 220°C/200°C fan-forced. Divide oil between holes of a 12-hole, 1/3 cup-capacity muffin pan. Place pan in oven for 5 to 7 minutes or until oil is just smoking.
3. Carefully pour mixture into holes until half full. Bake for 15 to 20 minutes or until puffed and golden. Transfer to a plate. Serve.

Notes

• 
  To reheat puffs, preheat oven to 220°C/200°C fan-forced. Place puffs on a tray lined with baking paper. Bake for 5 minutes.