Preparation

1	tblsp	corn oil	heat in a pan
1		small onion	finely chopped, add
1		small pepper	finely diced, add and sauté
			remove from heat and allow to cool

for the dough

			preheat an electric oven to 180˚C/350˚F, fan oven 160˚C/310˚F, gas mark 4
120	g	wholemeal flour
50	g	fine corn meal
2	tsp	baking powder*
1	tsp	thyme	Mix the ingredients to a dough and add the onion and pepper mixture
50	g	Butter Grated gruyere cheese	sprinkle over the top
			Scoop the dough mix into either a well greased muffin tray or individual paper cups
2	tblsp	acacia honey
1	tblsp	Dijon mustard
200	ml	milk
1		egg
2		egg whites	whisk to form soft peaks and fold into the mixture with a spatula
¼	cup	mix all the ingredients together
			Bake for c. 20 minutes

Chef's tip

Wholemeal flour uses the entire grain and therefore contains the maximum amount of valuable nutrients.

*Most conventional baking powders use the chemical phosphate as their acid reactor. Cream of tartar on the other hand is a natural by-product of wine making.
It’s easy to make up your own baking powder: 2 parts of cream of tartar and 1 part bicarbonate of soda.