2 cups sifted S.R. Flour (or 2 cups plain flour, 4 teaspoons of baking powder, and pinch a of salt sifted together)
1/2 cup milk
1/4 cup extra virgin olive oil (or 60g melted butter)
1 cup grated tasty cheddar cheese
pinch of salt if not already added
The following ingredients can be varied slightly depending on what vegetables or cheese you have on hand:
1/3 cup of grated parmesan cheese (optional)
1/3 cup chopped fresh basil or fresh parsley or any combination of fresh chopped herbs that you like
1 medium zucchini grated
1 medium carrot grated
1/2 cup sweet corn
(The grated vegetables should amount to about 2 cups of mixture. It's not necessary to be exact. I have omitted the corn in a batch, and the zucchini in another batch and the muffins still work out well. However the zucchini brings a nice moistness to the mixture and the corn a sweetness and a slight crunch. Broccoli could also be added.)
Makes 12 muffins
- Place flour, zucchini, carrot, sweetcorn, basil, parmesan and cheddar cheese in a bowl and coat all of the vegetables well in the flour so that if possible no dry flour remains in the bowl.
- Whisk milk and eggs together and add the oil to combine.
- Make a well in the centre of the flour and vegetables bowl and add the whisked milk, oil and eggs.
- Fold the liquid gently into the flour and veges until just combined. If the mixture is beaten in too vigorously the muffins will be tough to eat. When lightly folded the whole mixture should come away nicely from the bowl.
- Spoon by the tablespoonful into 2x6 hole muffin trays and then top up and tidy up the muffins after the 12 are basically filled to use up all the mixture and even up the surfaces.