Prep Time:
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Category:Description
Tasty mini savoury muffins. Great for batch cooking and popping into lunchboxes for school
Ingredients
- 1 medium egg
- 100ml milk
- 50g melted butter
- 100g grated cheddar cheese
- 50g frozen peas
- 1/4 tsp oregano
- salt and pepper
- 150g self raising flour
Instructions
- Preheat the oven to 180c fan.
- Add the egg, milk, melted butter, grated cheese and frozen peas to a large bowl, along with the oregano and a little salt and pepper.
- Mix well then add in the self raising flour.
- Mix again, just enough so that the flour is well combined with the other ingredients.
- Divide the mixture between a 24 hole mini muffin tray.
- I used a silicone muffin tray so didn’t need to grease it. If using a metal tray you will need to grease it well before adding the mixture.
- Bake in the oven for 18 minutes.
- Allow the muffins to cool for a few minutes in the tin before removing.
Notes
These mini muffins will keep in the fridge for a couple of days. They can be reheated in the microwave in just a few seconds. Be careful not to overheat as they will go hard.
They can also be frozen for up to 2 months.