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