Cheese, basil and black pepper muffins

Name: Cheese, basil and black pepper muffins
Prep time: 15 min
Cook time: 25 min
Total time: 5 min
Yield: Serves 12

Prep

15 min

Cook

25 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

25 min

Serves

Skill

Snacks and Slices Quick and Easy Health Snacks Lunchbox Picnics and Snacks Low in Fat Low in Sugar Low in Sodium

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

Nutrition per serving

Weight, measurement and temperature conversions

700 kJ

energy kj

8 g

protein

3 g

saturated fat

1.4 g

dietary fibre

20 g

carbohydrate

3 g

sugars

236 mg

sodium

Method

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

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