INGREDIENTS:
- 1½ cups self raising flour
- ½ tsp salt
- 1 tbsp sugar
- 2 cups cheese
- 1 egg
- 1 cup milk
- optional - ham, bacon, carrot, spinach, capsicum, zucchini, herbs & spices etc as long as does not alter the moisture content too much
DIRECTIONS:
- Preheat oven to 210C.
- Grease 12 medium muffin trays (this recipe used cooking spray or you could use patty cases)
- In a large bowl combine self raising flour, salt, sugar & cheese and mix together.
- In a small bowl combine egg & milk and beat with a fork until well combined.
- Pour the wet ingredients into the dry ingredients and very gently mix them - being careful not to overmix.
- Spoon into the muffin trays about ¾ full or make in mini muffin trays if you wish.
- Bake for 10-12 minutes until muffins spring back to the touch and are a nice light golden brown.
- Remove from the oven and cool for 5 minutes before transferring to a wire rack to cool completely.
- If they stick a little gently run a knife around the edges of the muffin to take out carefully.
- Enjoy warm with butter or cold in lunchboxes.
