Cheese and vegetable Muffins
Dry Ingredients
2 cups Self Raising Flour
½ teaspoon baking powder
½ teaspoon garlic powder
2 teaspoons vegetable stock powder or salt
Wet Ingredients
1 ¼ cup milk
1 Tsb white vinegar
60ml oil
1 egg
Other Ingredients
1 cup chopped vegetables
(eg. spinach, silverbeet, grated carrots, cubed capsicum, sliced red onion or leftover cooked vegetables)
200g Tasty Cheese (grated)
How to make it
Preheat oven to 180C
Brush a 12-hole, standard muffin tin with oil or line with paper muffin cups.
Grate the cheese and chop/slice the vegetables into small pieces
Dry Ingredients: In a mixing bowl, add the flour, baking powder, garlic powder and vegetable powder. Whisk to combine and make a well in the middle.
Wet Ingredients: Measure the 1 ¼ milk and pour in 1 Tsb of white vinegar and leave aside (5-10 minutes) [This will turn to Homemade Buttermilk]. In a bowl, beat the oil and egg together.
Now pour the wet ingredients into the dry ingredients. Using a spatula, stir the wet and dry ingredients until the flour is incorporated (stir about 10 times).
Fold in the chopped vegetables and cheese. Scoop batter into muffin tin, filling it to ⅔ full.
Bake for 20-25 minutes or until golden brown. Allow it to cool for a few minutes before turning it out onto a wire rack to cool.
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