Easy savoury muffins full of cheesy goodness to grab on the go for a healthy breakfast, or easily tucked into the lunchbox for a snack time treat. Have them on their own of make a meal out of it with a side salad. One thing is for sure, we’ll be having these straight from the oven!
Ingredients
100g Blanched almond meal (can substitute for brown rice flour)
85g Millet flour
100g BioCheese Cheddar Shred
1 Tsp baking powder
½ Tsp sea salt
360g Fresh sweet corn kernels
½ Red onion, finely chopped
10g Chives, chopped
2 Eggs
1/3 Cup olive oil
¾ Cup plant milk (we used coconut)
Method
1. Preheat oven to 200°C and line a 12 hole muffin tin with patty cases. Alternatively you could use a cupcake tin for smaller muffins.
2. Combine almond meal, millet flour, BioCheese Cheddar Shred, baking powder and sea salt in a bowl.
3. Place remaining ingredients in a separate bowl and mix until combined.
4. Add wet and dry ingredients and mix gently until just combined.
5. Divide mixture between the patty cases and bake for 35 minutes until golden on top and a skewer comes out clean.