Ingredients
Base Mixture
Flavour Variation: Ham and Corn
Flavour Variation: Spinach, Dijon and Feta
Method
Base Mixture
- Combine sifted flour, cheese and parsley in a large bowl.
- Whisk milk and egg until combined. Add to bowl with butter and stir until just
- combined.
- Add your flavour variation of choice (as above), stir until just combined. Do not
- over mix.
- Spoon mixture evenly into a 12-hole (1/3 cup) capacity buttered muffin pan.
- Bake at 190°C (fan forced) for 20-25 minutes or until golden and cooked.
Flavour Variation: Ham and Corn
- Follow steps 1 and 2 of the base recipe.
- Add your flavour variation of choice, stir until just combined. Do not over mix.
- Continue with steps 4 and 5 of the base recipe.
Flavour Variation: Spinach, Dijon and Feta
- Follow steps 1 and 2 of the base recipe.
- Add your flavour variation of choice, stir until just combined. Do not over mix.
- Continue with steps 4 and 5 of the base recipe.
Tips & Hints:
- An ice cream scoop is a handy way of scooping sticky mixture into muffin pan holes.
- Muffins are best made and eaten on the same day, however day-old muffins can be freshened by warming in the microwave.
- Muffins can be individually wrapped and frozen for school or office lunches.
- Try out your own flavour variations with these muffins, like chopped semi- dried tomato and olive or grated carrot, zucchini and cooked bacon.
Base Mixture
- Combine sifted flour, cheese and parsley in a large bowl.
- Whisk milk and egg until combined. Add to bowl with butter and stir until just
- combined.
- Add your flavour variation of choice (as above), stir until just combined. Do not
- over mix.
- Spoon mixture evenly into a 12-hole (1/3 cup) capacity buttered muffin pan.
- Bake at 190°C (fan forced) for 20-25 minutes or until golden and cooked.
Flavour Variation: Ham and Corn
- Follow steps 1 and 2 of the base recipe.
- Add your flavour variation of choice, stir until just combined. Do not over mix.
- Continue with steps 4 and 5 of the base recipe.
Flavour Variation: Spinach, Dijon and Feta
- Follow steps 1 and 2 of the base recipe.
- Add your flavour variation of choice, stir until just combined. Do not over mix.
- Continue with steps 4 and 5 of the base recipe.
Tips & Hints:
- An ice cream scoop is a handy way of scooping sticky mixture into muffin pan holes.
- Muffins are best made and eaten on the same day, however day-old muffins can be freshened by warming in the microwave.
- Muffins can be individually wrapped and frozen for school or office lunches.
- Try out your own flavour variations with these muffins, like chopped semi- dried tomato and olive or grated carrot, zucchini and cooked bacon.
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