Prep Time: 15 minutes | Makes: 10
Ingredients
- 140g Emporium Selection cheddar cheese
- 240ml Farmdale milk
- 2 Lodge Farms free range eggs, beaten
- 75g Beautifully Butterfully butter, melted and cooled
- 280g White Mill self raising flour
- 4 spring onions, chopped
- 1 tsp Stonemill dried oregano, basil and parsley (mixed herbs)
- Salt and black pepper, to taste
ALDI Special Buys items that are only in stores for a limited time and may no longer be available.
Method
- Preheat the oven to 190°C (or 170°C fan-forced). Line a muffin tin with 10 cases
- Grate the cheddar cheese.
- Into a mixing bowl, add the milk, eggs and melted butter together and beat well.
- Sift in the flour and mix until just combined – be careful not to over mix.
- Stir in the grated cheese, chopped spring onions and mixed herbs. Add salt and pepper to taste.
- Spoon the mixture into the muffin cases – not more than ¾ full.
- Bake for approximately 15 minutes until risen and browned. Remove muffin pan from oven and let the savoury muffins sit for 5 minutes.
- Carefully remove and sit on baking rack to cool.
- Can be served warm with Colway tomato chutney or cooled, as a lunchbox addition.
Note: Store in an airtight container for up to 3 days.