Cheese, basil and black pepper muffins

Serves: 12
Prep: 15
Cook: 25

These muffins are a great snack to pack in lunchboxes for kids and adults!

Ingredients

  • 2 Weet-Bix
  • 2 cups self-raising flour (for more fibre, replace half the white flour with wholemeal self raising flour)
  • 1/2 tsp baking powder
  • 1/5 tsp salt
  • lots of freshly cracked black pepper
  • 1 1/2 heaping cups cheddar cheese, grated
  • 1 handful fresh basil leaves
  • 3 eggs
  • 1 1/2 cups milk

Method

  1. Step 1

    Preheat the oven to 180ºC and grease a muffin tin.

  2. Step 2

    In a large mixing bowl, crumble the Weet-Bix into fine crumbs using your hands. Add the flour, baking powder, salt and black pepper and whisk to combine. Add the cheese and basil and make a well in the centre of the bowl.

  3. Step 3

    Whisk the eggs in a separate, smaller mixing bowl. Add the milk and stir to combine.

  4. Step 4

    Pour the egg and milk mixture into the well and gently fold the ingredients until the flour is incorporated.

  5. Step 5

    Spoon the mixture into the greased muffin holes, filling the mixture about

  6. Step 6

    Bake in the oven for 20-25 minutes (rotating the pan halfway through to ensure even cooking) until a skewer inserted into the middle comes out clean.

Tips

  • Store any uneaten muffins in an airtight container or in the freezer, wrapped well and individually in plastic wrap.

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