Cheese Muffins

Tasty mouthfuls with the added texture of fresh vegetables. Some ideas for fillings are mayonnaise or cream cheese, baby spinach leaves, sliced cherry tomatoes or long zucchini ribbons.

Ingredients

2 cups	Plain flour (Main)
4 tsp	Baking powder (Main)
1 cup	Tasty cheddar cheese, grated (Main)
2	Spring onions, trimmed and finely chopped
2 Tbsp	Finely chopped parsley
1	Egg
¼ tsp	Salt
¼ cup	Sunflower oil
1 ½ cups	Full cream milk

Directions

1. Heat the oven to 210C or 190C fan-bake. Lightly grease 3 x 12-hole mini muffin tins.
2. Sift the flour and baking powder into a large bowl. Add the grated cheese, spring onion, and parsley.
3. In a small bowl, lightly whisk the egg, salt and oil. Pour into the flour mixture along with the milk. Fold together without over-mixing (the mixture should be a very soft dropping consistency, similar to porridge), then spoon into the prepared tins. Sprinkle extra grated cheese on top of the uncooked muffins.
4. Place in the oven and bake for 15 minutes until the muffins are well puffed and golden brown. Remove from the oven and leave for 2 minutes or so before removing muffins from their tins to a wire rack to cool.
5. To fill – make a split in the top of each muffin to form a pocket. Spread a little mayonnaise or cream cheese into each pocket then fill with baby spinach, 1-2 slices of cherry tomato and a zucchini ribbon.

See more of Kathy's lunchbox fillers

• Queen cakes
• Savoury cheese and bacon mini-loaves