CHEESE AND VEGETABLE MUFFINS
Savoury muffins, good for using up leftover cheese and veg.
Provided by qas5saq
Time 35m
Yield Makes 12 muffins
Number Of Ingredients 0
Steps:
- Preheat the oven to 200° C and line a 12 hole muffin tin with paper cases. In a large bowl, combine the flour, mustard powder, salt and some freshly ground black pepper.
- In a jug, mix the eggs, milk and melted butter. Stir the mashed veg, both cheeses and the sage into the flour mixture, then make a well in the centre and pour in the milk mixture. Use a wooden spoon to gently mix, until almost all combined. Be careful not to over mix.
- Spoon the muffin mixture into the paper cases, bake for 18 to 20 minutes, until risen, golden and springy to touch. Transfer to a wire rack to cool a little and serve warm or at room temperature with extra butter, if liked.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love