200gramscheese(a little less is ok – you can alter this to a cheddar/blue cheese mix, and fresh parmesan is also recommended).
Savoury fillings: caramelised onions, chopped up cooked chorizo, spinach, roasted red pepper, roasted pumpkin/kumara, feta cubes. You can add almost anything you like.
Instructions
Mix the dry ingredients, this includes the cheese and savoury fillings. Mix carefully to avoid mashing all the ingredients together. You can add a pinch of paprika or black pepper to the mix to taste.
Mix the wet ingredients well.
Mix wet and dry ingredients together. Don’t over mix, it should be a stiff mixture.
Spoon into greased muffin tin, garnishing the top. (A slice of tomato and some grated cheese works well, as do pumpkin seeds)
Cook at 190 degrees celcius for 20 minutes or until muffin coloured.
Recipe Notes
Reader variations
Corn, bacon, roasted capsicum, asparagus and caramelised onion
Chopped ham, tomato and mozzarella
Celery, tomato, onion, grated carrot, capsicum and bacon
Gluten-free self-raising flour (add a bit extra if the mix turns out wet)
Frequently Asked Questions
How much of the add-ins (bacon, veges, cheese) should I use?
Straight from the recipe’s own author: go by eye, and don’t add so much that the mix gets heavy or seizes up.
Can I bake these in paper muffin cases instead of a tin?
You can, but they don’t always separate easily from the paper once cooked, and take a little longer. A non-stick muffin pan with a light spray of oil works better.