Delicious savoury muffins, perfect for kid's lunchboxes, picnics or served warm from the oven. They're quick and easy to make, just add your favourite vegetables and enjoy!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 12 muffins
- 2 eggs
- 175 ml (½ cup) milk
- 75 g (½ cup) butter melted
- 150 g (2 cups) grated cheddar cheese
- 3 to matoes
- 75 g fresh baby spinach chopped
- 250 g (2 cups) self raising flour
Preheat the oven to 180C / 170C Fan /350F and line a muffin tin with cases.
Mix the wet ingredients
Break the eggs into a small bowl, and then add to a large mixing bowl. Give them a whisk.
Measure the milk – we normally do this using the ml setting on our digital scales to be more accurate. Add it to the eggs.
Weigh the butter into a small bowl and then melt it in the microwave or a small pan. Add to the egg/milk mixture and give everything a good mix.
Add the flour
Finally, weigh the flour out into a small bowl and add to the large mixing bowl.
Give everything one final stir until all the ingredients are well combined.
Make the muffins
Spoon the mixture into the muffin cases.
Bake the muffins in the oven for 20-25 minutes. They’re ready when they are nice and golden in colour and a metal skewer inserted in to the middle comes out clean.
Serve warm or chilled in the lunchbox or picnic.