These small-batch muffins are loaded with cheese and two hidden vegetables. They’re super-easy to whip up so you’ll never be without fresh cheesy muffins again.
Ingredients
1 cup self-raising flour
¾ cup cheese – grated, plus extra as an optional topping
¾ cup milk
¼ cup whole kernel corn in brine – drained
¼ cup peas in brine – drained
1 pinch salt
1 tbsp fresh chives – chopped
Method:
Pre-heat oven to 200 °C and lightly grease a mini muffin tray or line mini-muffin tray with liners.
Combine all the ingredients together and stir until just combined.
Spoon into the muffin tray and top with a some more cheese.
Bake for 15 minutes, or until golden and cooked through, and a sharp knife or skewer inserted into the centre of one of the muffins comes out clean.
Serve while still warm with some cold butter or pack them into a lunch box for a deliciously cheesy snack and enjoy.
Tips
Make your own DIY self-raising flour by mixing 1 cup of flour with 2 teaspoons of baking powder and ¼ teaspoon of salt.
Mix well to combine. If you make your own self-raising flour, you can omit the pinch of salt in the ingredient list.
You can add your own favourite seasonings to make the recipe your own like black pepper, smoked paprika, dried red chilli flakes or garlic powder.
– Food24.com.
