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Cheese, basil and black pepper muffins

Name: Cheese, basil and black pepper muffins
Prep time: 15 min
Cook time: 25 min
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

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

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Method

Step 1
Preheat the oven to 180ºC and grease a muffin tin.
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.
Step 3
Whisk the eggs in a separate, smaller mixing bowl. Add the milk and stir to combine.
Step 4
Pour the egg and milk mixture into the well and gently fold the ingredients until the flour is incorporated.
Step 5
Spoon the mixture into the greased muffin holes, filling the mixture about
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.