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

1. Preheat the oven to 190°C (or 170°C fan-forced). Line a muffin tin with 10 cases
2. Grate the cheddar cheese.
3. Into a mixing bowl, add the milk, eggs and melted butter together and beat well.
4. Sift in the flour and mix until just combined – be careful not to over mix.
5. Stir in the grated cheese, chopped spring onions and mixed herbs. Add salt and pepper to taste.
6. Spoon the mixture into the muffin cases – not more than ¾ full.
7. Bake for approximately 15 minutes until risen and browned. Remove muffin pan from oven and let the savoury muffins sit for 5 minutes.
8. Carefully remove and sit on baking rack to cool.
9. 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.