Cheese and Veggie Muffin Recipe

Ingredients:
  • 250g grated tasty cheese (approx 2 loose cups)
  • 2 cups of self raising flour
  • 2 eggs
  • 1½ cups of milk
  • Small can of corn kernels (125g)
  • Half red capsicum
  • Large handful of baby spinach
  • Salt and pepper to taste
  • Fresh basil leaves to add to the mix and on top (optional)

Method:
Preheat oven to 180°C (356°F)
Sift flour into a large bowl.
Whisk eggs, chop capsicum, spinach (and optional basil).
Make a well in the flour, add in the rest of the ingredients and mix until combined.
Spoon into a greased muffin tray (pop a basil leaf on top of each, optional) and bake for 25 minutes or until the tops are golden brown.
Makes about 14 regular muffins or 12 large ones.

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