Prep: 20 minutes
Cook: 20 minutes
Makes: 6 muffins
Difficulty: Cuisine: Saved: | 105 | Recipe by: The Dairy Kitchen |
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Cheese and Egg Muffins
Ingredients:
Method:
- 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
- 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
- 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
- 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
Nutrition Information
Per adult serving
Per adult serving
Calories
-Energy
-Protein
-Fat, Total
-Saturated
-Carbs, Total
-Sugars
-Dietary Fibre
-Sodium
0.0mgMore Muffins, Scones and Scrolls recipes from The Dairy Kitchen
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