Always a hit, these muffins are perfect for lunchboxes and any
leftover muffins freeze well.
Ingredients
- 2 cups flour
- 4 tsp baking powder
- 2 Tbsp Gregg's Classic Roast Seasoning
- 1 1/2 cups grated cheese
- 1 cup finely diced vegetables e.g. courgette, capsicum, onion, tomato
- 75g butter, melted
- 1 1/4 cups milk
- 1 egg, beaten
Method
Preheat the oven to 200°C. Grease 12 medium muffin tins.
Sift the flour and baking powder into a bowl. Add the Gregg's
Classic Roast Seasoning, one cup of cheese and the vegetables, stir
to combine.
In another bowl whisk the melted butter, milk and egg
together.
Make a well in the centre of the dry ingredients and pour in the
liquid ingredients. Mix gently until just combined.
Place spoonfuls of the mixture into the muffin tins. Top with
the remaining grated cheese and lightly sprinkle with extra Gregg's
Roast Seasoning. Bake in the preheated oven for 12-15 minutes, or
until the muffins are golden and spring back when touched.
Remove from the oven and cool on a cake rack.