“Three types of cheese!?” you ask, with trepidation. Yes, that’s right….three!!! Cheddar, parmesan and feta…. “You’re out of control Jem…” you say…. that’s right, am out of control crazy about these delicious muffins!!
These babies are delicious….and you can add as many different veggies as you like… I used spinach, zuchini, cherry tomatoes and basil…but you could also add corn kernels, sundried tomatoes, shallots or whatever you like.
I was looking for a savoury muffin that is baby friendly also, and these were a hit with little Dash!!
They’re easy to make, and can be frozen for easy lunches.
Recipe:
- 1 cup self raising flour
- 1/2 teaspoon baking powder
- 1 tablespoon caster sugar
- 1/2 cup baby spinach, chopped
- 1/4 cup basil, chopped
- 1 zucchini, grated
- 1/4 cup grated parmesan cheese
- 1/4 cup grated cheddar cheese
- 1/2 cup buttermilk
- 1/4 cup olive oil
- 1 egg
- Cherry tomatoes
- Feta Cheese, cut into cubes
Method
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Preheat oven to 180°C. Grease a 24-hole, 1 1/2 tablespoon-capacity mini muffin pan.
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Sift flour and baking powder into a bowl. Add caster sugar. Stir to combine.
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Add spinach, basil and parmesan to flour mixture. Stir to combine. Make a well in centre.
- Whisk buttermilk, oil and egg together in a jug. Pour into well. Gently stir until just combined. Spoon mixture into prepared muffin holes. Top with small cubes of feta cheese and cherry tomatoes.
- Bake for 12 minutes or until a skewer inserted in the centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Wrap in plastic wrap. Place in lunchbox.
