You might like to change up the ingredients for what you have in the fridge or use different cheese to deepen the flavour. I will be adding chia seeds to my next batch for a boost of omega fatty acids! Options: zucchini, carrot, parsley, parmesan, sharp aged cheddar.
150g cheddar cheese, roughly cubed
(Devondale is rennet free)
50g sundried tomatoes
150g spinach leaves
20g olive oil
320g self raising flour
260g rice milk
Preheat oven to 200•.
Place cheese in TM bowl. Grate 4 seconds, speed 8. Set aside.
Place veggies in TM bowl and chop 5 seconds, speed 7. Add oil to TM bowl. Sauté 2 minutes, 100•, speed 1.
Add flour, milk, egg and reserved cheese to TM bowl. Mix 20 seconds, REVERSE, speed 3/4 or until combined!
Spoon into mini or full sized muffin tins. Bake for 10-15 minutes or until golden. Let cool on a wire rack and enjoy!