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Cheese and Egg Muffins

Cheese and Egg Muffins
Recipe by: The Dairy Kitchen
Average: 4.5 (2 votes)
81 Collected
Prep:  20 minutes
Cook:  20 minutes
Makes:  6 muffins

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Cheese and Egg Muffins
  1. Preheat oven to 200°C (180°C fan forced). Line the bases of 6 x 1/3 cup muffin pans with muffin paper cases or baking paper that overhang at the top at least 2cm
  2. Place eggs in a small saucepan and cover with cold water. Bring the water to the boil and then simmer for 3 minutes. Run under cold water until almost cold. Peel, discard shells and reserve boiled eggs
  3. Combine flour, spring onion and cheese in a medium mixing bowl and make a well in the centre. Combine milk, butter, extra egg, mustard and salt in a separate jug and pour into the well. Gently stir mixture with a large metal spoon until just combined. Do not over mix
  4. Place 1 tablespoon of muffin mixture into the base of each muffin case. Top with a boiled egg. Top with remaining mixture to cover. Sprinkle with extra cheddar cheese. Bake for 25-30 minutes or until cooked through and cheese is golden brown. Cool on a wire rack and serve warm or cool
Tips & Hints:
  • These muffins are best eaten on the day they're made

Reviews for Cheese and Egg Muffins

Average: 4.5 (2 votes)