Tiny toads Recipe

Tiny toads

Ingredients

  • 2-3 tbsp sunflower oil
  • 85ml milk
  • 1 egg
  • 50g plain flour, sifted
  • 12 mini cocktail sausages
  • tomato ketchup, to serve

Instructions

  1. Preheat oven to fan 180C/conventional 200C/gas 6. Put a generous half-teaspoonful of sunflower oil in the bottom of each cup of a deep 12-hole mini muffin pan set on a baking tray.
  2. Pour the milk into a jug, add the egg, flour and a pinch of salt and whisk everything together with a hand blender or wire whisk until a smooth batter forms.
  3. Put the muffin pan in the oven for a minute or so until the oil is very hot. Carefully remove from the oven and quickly fill the cups just under two-thirds full (this may not seem enough batter, but they puff up in the oven). Drop a sausage into each cup and bake for 20-25 minutes until golden brown, well risen and crisp. Serve with ketchup.
Prep. Time: 10 minutes
Cook Time: 20 minutes
Serves: 12 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Flour
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