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Cheese and Veggie Muffins

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  • 250g grated tasty cheese (approx 2 loose cups)

  • 2 cups of self-raising/rising flour (If you don't have S/R Flour, you can substitute with plain flour and baking powder. Add 2 tsp of baking powder to each cup of plain flour. Metric cup size 250ml)

  • 2 eggs (yogurt and buttermilk are good substitutes for eggs - use one-fourth cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced)

  • 1½ cups of milk

  • Small can of corn kernels (125g)

  • Half red capsicum

  • Large handful of baby spinach

  • Salt and pepper to taste

  • Fresh basil leaves to add to the mix and on top (optional)


  • Preheat oven to 180°C (356°F)


  • Sift flour into a large bowl.


  • Whisk eggs, chop capsicum, spinach (and optional basil).


  • Make a well in the flour, add in the rest of the ingredients and mix until combined.


  • Spoon into a greased muffin tray (pop a basil leaf on top of each, optional) and bake for 25 minutes or until the tops are golden brown.

Hints and Tips:

  • Mix and match the veggies used in the muffin to create your own favourites. Other veggies that work well are mushrooms, tomato (fresh or sundried), zucchini, broccoli, spring onions, etc.

  • Swap some of the tasty cheese with some crumbled feta cheese for an extra cheesy bite.
  • They will keep for up to a week in an airtight container in the fridge.

Cheese and Veg Muffins, Learn To Play At Home

Additional Info

  • Servings: 8+
  • Difficulty: Easy
  • Cooking Time: 30 mins
  • Recipe Categories: Toddler Foods, Kids Lunchbox Ideas, Kids Snacks, Kids Vegetarian, Kids Party Food
Created On September 4, 2019
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