Today is my school lunch box baking day, and hopefully, by the time I finish, I will have enough snacks to see us through the rest of the week for lunch boxes and afternoon teas. Â I’m kind of just looking in my pantry, seeing what I have on-hand and deciding from there what I will make. Â So far we have Cheese and Bacon Rolls, 4 batches of Pikelets, and Chocolate-Chip Cookies. Â I’m still deciding on the Muesli Bars.
I’m feeling creative today, so I decided to create my own Cheesy Muffin to give the kids a change from sandwiches. Â Â Â I don’t want anything too spicy or herby because The Vegemite Kid would turn his nose up at any green bits, so I have just used a combination of Extra Tasty Cheddar and Parmesan and added just a pinch of Cayenne Pepper, which is optional, but it does give them a nice flavour without too much of a punch. Â When I say just a pinch, I mean a tiny one.
They are swimming in heavenly chessyness, especially if you are lucky enough to try one straight from the oven.
Cheesy Muffins
Ingredients:
2 Cups Self-Raising Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 Cup Oil
1 1/4 Cups Milk
1 Egg, beaten
1 Cup Tasty Cheddar Cheese
1/2 Cup Parmesan Cheese
Pinch of Cayenne Pepper
Directions:
Preheat oven to 180C.
Place all of the ingredients in a large mixing bowl and stir until just combined.
Don’t over-stir unless you want chewy muffins.
Fill muffin cups 3/4 full (I use an ice-cream scoop for the perfect amount) and place in the oven until golden brown.
These muffins are great for lunch boxes, or could be served on the dinner table.
Makes 13 Muffins