Ingredients:
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250g grated tasty cheese (approx 2 loose cups)
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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)
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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)
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1½ cups of milk
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Small can of corn kernels (125g)
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Half red capsicum
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Large handful of baby spinach
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Salt and pepper to taste
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Fresh basil leaves to add to the mix and on top (optional)
Method:
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Preheat oven to 180°C (356°F)
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Sift flour into a large bowl.
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Whisk eggs, chop capsicum, spinach (and optional basil).
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Make a well in the flour, add in the rest of the ingredients and mix until combined.
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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.
Reference:
Cheese and Veg Muffins, Learn To Play At Home
