Super Savoury Vegetarian Muffins

30 mins


4 teaspoons baking powder

½ teaspoon salt

1 cup Anchor Shredded Cheddar

½ red onion, finely chopped

½ cup corn kernels

¼ cup finely chopped mushrooms

1 small red capsicum,finely chopped

1 tablespoon chopped chives 

125g Anchor Butter, melted

1 cup (250ml) Anchor Full Cream UHT Milk

1 egg, lightly whisked


  1. Preheat the oven to 200°C. Grease a 12-cup muffin tin.
  2. Combine the flour, baking powder, salt, cheese, onion, corn, mushrooms and capsicum in a large bowl and make a well in the centre. 
  3. Pour in the butter, milk and egg and mix until just combined.  Spoon into prepared muffin cups.
  4. Bake for 12-15 minutes until golden and firm to the touch.