Name: Cheese and Egg Muffins
Prep time: 20 min
Cook time: 20 min
Ingredients: 6 small (50g) eggs; 1 cup self-raising flour; 1 spring onion, finely sliced; 1/3 cup grated cheddar cheese; ½ cup milk; ¼ cup (50g) melted butter; 1 large (59g) egg, lightly beaten, extra; 1 teaspoon English-style mustard; Good pinch of salt; 1/3 cup grated cheddar cheese, extra

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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

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

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