Cheese and Pepper Muffins Recipe

Ingredients

• spray oil
• 2 medium free range eggs
• 150 ml whole milk
• 1 tbsp garlic pureé
• 100 g salted butter (cold and grated)
• 225 g grated/shredded mature cheese (vegetarian if required)
• 50 g pine nuts (leave out if taking into a nut-free school)
• 1 tsp oregano
• 3 red peppers (de-seeded and chopped into small pieces)
• 350 g self-raising white flour (self rising flour)

Instructions

1. 1

   Pre-heat the oven to 200C/390F (180C/355F fan).

2. 2

   Lightly grease some silicone muffin trays with spray oil and stand them on oven-safe trays.

3. 3

   Beat the eggs in a large bowl.

4. 4

   Add the milk, butter, garlic pureé and beat again.

5. 5

   Next, stir 150g (1½ cups) of the cheese, pine nuts and oregano.

6. 6

   Add the peppers and stir into the mix.

7. 7

   Fold in the flour - the mixture will become stodgy, don't worry!

8. 8

   Generously spray a 12-hole nonstick muffin tray with oil.

9. 9

   Use an ice cream scoop to drop one heaped serving into each hole of your muffin trays.

10. 10

    Put a pinch of the remaining cheese on top of each muffin - depending on how many trays you have, you may need to cook in batches.

11. 11

    Bake for 22-25 minutes until just beginning to brown on top.

12. 12

    Cool for a few minutes in the tins, then transfer to a wire rack to cool completely.