Indulge in these mouthwatering cheese muffins packed with whole wheat goodness, Lancewood White Cheddar, and a blend of savoury herbs. With a prep time of just 15 minutes, these healthy treats are ideal for a quick snack or a delightful addition to any meal.
Prep time 15 minutes
Cooking time 45 minutes
Ingredients
Directions
Ingredients
750 ml (3 cups) whole wheat flour
22,5 ml (4 ½ tsp) baking powder
5 ml (1 tsp) salt
Pepper, to taste
560 ml (2 ¼ cups) milk
500 ml (2 cups) Lancewood White Cheddar, grated + extra for topping
125 ml (1/2 cup) chives, finely chopped
250 ml (1 cup) parsley, finely chopped
1 onion, finely chopped and sautéed
Directions
Preheat your oven to 180˚ C and lightly grease a large muffin tin with butter.
In a large mixing bowl, combine the whole wheat flour, baking powder, salt and pepper.
Pour in the milk, half at a time and mix well.
Add the white cheddar, chives, parsley, and sautéed onion. Mix until combined.
Fill each muffin cup, leaving approximately 1 cm at the top. Sprinkle with grated white cheddar.
Bake for 40 – 45 minutes or until a skewer comes out clean and the top is golden brown.
Remove from the muffin tin and serve warm with butter or allow to cool and keep in an airtight container. Enjoy!
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