PREPARATION TIME: 10 MINS
COOKING TIME: 15 MINS
SERVES: 24 MINI MUFFINS
COOKING TIME: 15 MINS
SERVES: 24 MINI MUFFINS
INGREDIENTS
2 cups self-raising flour
4 tbs almond meal or wheat bran
1 cup grated cheese
1 cup milk
2 eggs, lightly beaten
120g butter, melted
2 cups self-raising flour
4 tbs almond meal or wheat bran
1 cup grated cheese
1 cup milk
2 eggs, lightly beaten
120g butter, melted
PREPARATION
Have all the ingredients measured and ready to go.
You will need a greased 24 mini muffin pan ready.
Turn on the oven to 200°C
Have all the ingredients measured and ready to go.
You will need a greased 24 mini muffin pan ready.
Turn on the oven to 200°C
METHOD
1. Combine the flour, almond meal (or wheat bran) and grated
cheese.
2. Mix the eggs, milk and melted butter together
3. Make a well in the centre of the flour mixture and add the
wet mixture.
4. Stir with a wooden spoon until just combined – it will be a
thick lumpy mixture.
5. Fill each muffin hole to the top with mixture and place tray in
oven for 10-15 mins or until muffins look golden and have risen.
6. When cooked, remove from oven but leave in tray for a few
minutes before removing and placing on a cooling rack.
7. Eat warm or cold.
1. Combine the flour, almond meal (or wheat bran) and grated
cheese.
2. Mix the eggs, milk and melted butter together
3. Make a well in the centre of the flour mixture and add the
wet mixture.
4. Stir with a wooden spoon until just combined – it will be a
thick lumpy mixture.
5. Fill each muffin hole to the top with mixture and place tray in
oven for 10-15 mins or until muffins look golden and have risen.
6. When cooked, remove from oven but leave in tray for a few
minutes before removing and placing on a cooling rack.
7. Eat warm or cold.
STORAGE, REHEATING & LEFTOVERS
** Store leftover muffins in an airtight container for tomorrow’s
lunch/snacks or in a labelled airtight freezer container for
another day. Will keep in the freezer for at least up to one month.
** To reheat, remove from container onto a microwave proof
plate. Reheat in the microwave until centre is hot but do be
careful as you can overcook them in no time! It’s best to let
them defrost at room temperature.
** Store leftover muffins in an airtight container for tomorrow’s
lunch/snacks or in a labelled airtight freezer container for
another day. Will keep in the freezer for at least up to one month.
** To reheat, remove from container onto a microwave proof
plate. Reheat in the microwave until centre is hot but do be
careful as you can overcook them in no time! It’s best to let
them defrost at room temperature.
VARIATIONS & TIPS
** The secret to successful muffins is not to over mix the mixture!
** To make these lovely little muffins into ham and cheese
muffins just add 200g ham or bacon (organic or preservative
free) and add them to the dry mixture just before combining
with the wet.
** This recipe converts to Gluten Free (GF) very well by just
substituting the flour for your favourite GF flour mix or store
bought GF flour (see The Food Werewolf Recipe page for GF
flour mixes).
** If using GF flours, these muffins are best eaten or frozen
straight away to keep their light fluffiness 🙂
** The secret to successful muffins is not to over mix the mixture!
** To make these lovely little muffins into ham and cheese
muffins just add 200g ham or bacon (organic or preservative
free) and add them to the dry mixture just before combining
with the wet.
** This recipe converts to Gluten Free (GF) very well by just
substituting the flour for your favourite GF flour mix or store
bought GF flour (see The Food Werewolf Recipe page for GF
flour mixes).
** If using GF flours, these muffins are best eaten or frozen
straight away to keep their light fluffiness 🙂
