Parmesan and Tarragon Mini Loaf Cakes
7,6 / 10
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease the base and sides of 8 individual, disposable loaf tins.
In a large mixing bowl, beat the eggs until light and frothy. Add the flour, melted butter, sunflower oil and baking powder and beat again until smooth. Fold in the Parmesan and chopped herbs and season the batter well with salt and black pepper.
Spoon the batter into the prepared loaf tins. Bake for 20-25 minutes until a cake tester comes out clean from their centres. Remove from the oven and allow them to cool in their tins. Serve warm or cold.