Cheese and Egg Muffins
6Serves
EasyDifficulty
15 MINSPreparation
30 MINSCooking
These cheesy muffins hide a golden centre! A great picnic or high protein breakfast on the go. If you're prepping in advance, try reheating them lightly in the air-fryer.
Ingredients
6 small (50g) eggs
1 cup self raising flour
1 spring onion, finely sliced
1/3 cup grated cheddar cheese
½ cup milk
¼ cup (50g) melted butter
1 large (59g) egg, lightly beaten, extra
1 teaspoon English-style mustard
good pinch of salt
1/3 cup grated cheddar cheese, extra
1 cup self raising flour
1 spring onion, finely sliced
1/3 cup grated cheddar cheese
½ cup milk
¼ cup (50g) melted butter
1 large (59g) egg, lightly beaten, extra
1 teaspoon English-style mustard
good pinch of salt
1/3 cup grated cheddar cheese, extra
Method
- Preheat oven to 200°C (180°C fan forced). Line the bases of 6 x 1/3 cup muffin pans with muffin paper cases or baking paper that overhang at the top at least 2cm.
- Place eggs in a small saucepan and cover with cold water. Bring the water to the boil and then simmer for 3 minutes. Run under cold water until almost cold. Peel, discard shells and reserve boiled eggs.
- Combine flour, spring onion and cheese in a medium mixing bowl and make a well in the centre. Combine milk, butter, extra egg, mustard and salt in a separate jug and pour into the well. Gently stir mixture with a large metal spoon until just combined. Do not over mix.
- Place 1 tablespoon of muffin mixture into the base of each muffin case. Top with a boiled egg. Top with remaining mixture to cover. Sprinkle with extra cheddar cheese. Bake for 25-30 minutes or until cooked through and cheese is golden brown. Cool on a wire rack and serve warm or cool.
Handy Tips
These muffins are best eaten on the day they're made, however they can be refrigerated and reheated in an airfryer before serving, for a few days.