15 August, 2015
Cheesy Muffins
Cheesy Muffins
Makes: 24 mini muffins or 12 standard muffins
Ingredients:
- 2 cups grated cheese
- 1 1/2 cups SR flour
- 1 tablespoon sugar (optional)
- 1 egg
- 1 cup milk
- Pinch garlic or sea salt
Method:
- Preheat the oven to 200 degree Celsius
- Mix together all the dry ingredients in a bowl, including the grated cheese
- Beat egg and milk in a separate container then gently fold through the dry mix until well combined to form a lumpy batter is formed
- Spoon batter into a well-greased muffin tin of your chosen size
- Bake for 8-12 minutes for mini muffins and 10-15 minutes for standard muffins.
Recipe Notes:
- You are able to add up to 1 full cup of additions. Theses can include but are not exclusive to; grated vegetables (with excess juices squeezed out), shredded ham, creamed corn, tuna, bacon pieces, shredded herbs, shredded baby spinach etc.
- Store in an airtight container under 27 degrees for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.