Mini Cheese and Pea Muffins
Savory mini muffins with cheddar cheese and peas, baked in a 24-hole mini muffin tin. Perfect for lunchboxes, as a snack, or for batch prep.
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Ingredients
- egg 1 medium piece
- milk 100 milliliters
- butter 50 grams
- yellow cheese 100 grams
- frozen peas 50 grams
- dried oregano 0.25 teaspoons
- salt 1 to taste
- ground black pepper 1 to taste
- wheat flour 150 grams
Tools
- oven
- bowl
- whisk
- spoon
Instructions
- Preheat the oven to 180°C (350°F) fan.
- Add the egg, milk, melted butter, grated cheese, frozen peas, oregano, and a little salt and pepper to a large bowl.
- Mix the ingredients, then add the flour.
- Mix again just until the flour is combined with the remaining ingredients.
- Divide the batter between the 24 cups of a mini muffin tin. If using a metal tin, grease it before adding the batter.
- Bake until golden and the muffins are set.
- Leave the muffins to cool in the tin for a few minutes, then remove them.
Serving suggestions
Great for lunchboxes and served warm with soup. From 24 mini muffins, one portion is 4 pieces; frozen muffins can be placed directly into a lunchbox.
Storage suggestions
Store in the fridge for a few days. They can also be frozen for up to 2 months. Reheat briefly so they do not become hard.
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