THE DAIRY KITCHEN
Cheese and Egg Muffins
By THE DAIRY KITCHEN
Preparation 15 MINS
Cooking 25 MINS
These easy muffins hide a golden centre! A great picnic or high protein breakfast on the go.
Ingredients6 small (50g) eggs
1 cup self raising flour
1 spring onion, finely sliced
1/3 cup grated cheddar cheese
½ cup milk
¼ cup (50g) melted butter
1 large (59g) egg, lightly beaten, extra
1 teaspoon English-style mustard
good pinch of salt
1/3 cup grated cheddar cheese, extra
These muffins are best eaten on the day they're made.
- Preheat oven to 200°C (180°C fan forced). Line the bases of 6 x 1/3 cup muffin pans with muffin paper cases or baking paper that overhang at the top at least 2cm.
- Place eggs in a small saucepan and cover with cold water. Bring the water to the boil and then simmer for 3 minutes. Run under cold water until almost cold. Peel, discard shells and reserve boiled eggs.
- Combine flour, spring onion and cheese in a medium mixing bowl and make a well in the centre. Combine milk, butter, extra egg, mustard and salt in a separate jug and pour into the well. Gently stir mixture with a large metal spoon until just combined. Do not over mix.
- Place 1 tablespoon of muffin mixture into the base of each muffin case. Top with a boiled egg. Top with remaining mixture to cover. Sprinkle with extra cheddar cheese. Bake for 25-30 minutes or until cooked through and cheese is golden brown. Cool on a wire rack and serve warm or cool.