Categories: Breads

Ingredients

• 1 1/2 cups Self Raising Flour
• 1/2 Teaspoon Salat
• 1 Tablespoon Sugar
• 2 cups cheese
• 2 eggs
• 1 cup milk
• 1 Teaspoon Baking Powder
• -
• Any or all of the following Ingredients:
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1/2 teaspoon paprika
• 1 Tablespoon finely minced parsley
• -
• You could also add:
• Bacon, Spinach, cayenne, ham, carrot, zucchini...As long as it does not alter the moisture content too much.

Directions

1. Preheat oven to 410 degrees.

2. Grease 12 muffin trays (cooking spray works). I actually used the Mini muffin tins.

3. In a large bowl combine self raising flour, salt, sugar, baking powder and cheese and mix together.

4. In a small bowl combine eggs and milk and beat with a fork or whisk until well combined.

5. Pour the wet ingredients into the dry ingredients and very gently mix them…being careful not to over mix.

6. Allow to Stand about 5 minutes.

7. Spoon into the muffin trays about 3/4 full or make in mini muffin trays if you wish.

8. Bake for 10-12 minutes. Until muffins spring back to the touch and are a nice light golden brown. (It took almost 15 minutes in my oven.)

9. Remove from the oven and cool for 5 minutes, then gently remove to a wire rack to cool. If they stick a little, gently run a knife around the edges of the muffin to take out carefully.

10. Enjoy warm with butter or cold in lunchboxes.

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