Ingredients

  • 250 g plain flour
  • 2 tsp baking powder
  • pinch salt
  • 2 eggs (small)
  • 130 ml milk
  • 4 tblsp olive oil
  • 1 cup chopped veg (peppers/corn/tomatoes/spring onion/cooked leftovers like broccoli or carrots)
  • 1 cup chopped greens (rocket/spinach)
  • 1 cup grated cheddar
  • 1 cup grated parmesan
  • 0.5 tsp cracked black pepper
  • 0.5 tsp sea salt
  • sprinkle of seeds of choice

Method

  • Sieve flour, salt and baking powder in a bowl, make a hollow in the centre.
  • Mix milk, eggs and oil in a bowl and add to hollow and mix gently (don’t over mix)
  • Add your veg, salt and pepper and cheese and combine.
  • Grease a muffin tin or pop bun cases into the dips, and fill 2/3 of the way up.
  • Pop your seeds of choice on top and bake for 15-20 minutes (check if cooked by inserting a skewer into the centre. If it comes out clean your good to go, if not pop in for another 5 minutes)
  • They should be a light golden brown colour.
  • Enjoy with real butter and a soft poached egg on top! Yum!

Notes

These can be made with gluten free flour also, and turn out equally as delicious!