Savoury goodness coming up!
Meet your new go-to savoury bake, Double Cheese and Silverbeet Muffins. They're loaded with nutritious greens, melty cheese, and the satisfying crunch of our Superseed Salad Toppers. Simple, healthy, and deliciously moreish.
Perfect for lunchboxes, weekend brunches, or a cheeky afternoon snack, these muffins are proof that wholefood baking can be easy and flavour-packed.
Have your kitchen smelling divine with these golden cheesy muffins.
Ingredients:
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup grated tasty cheese
- ½ cup grated parmesan cheese
- ½ finely diced onion
- 2 cups finely chopped silverbeet or spinach (stalk and leaves)
- ¾ cup milk
- 1 tbsp lemon juice
- ½ cup plain yoghurt
- 1 large egg
- ½ cup oil (light olive oil works beautifully)
- 35g Superseed Salad Toppers
Method:
- Preheat the oven to 170°C fan bake.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add cheeses, onion, and silverbeet, and stir to combine.
- In a separate bowl, mix milk, lemon juice, yoghurt, egg, and oil until smooth.
- Pour wet ingredients into dry and stir gently until just combined.
-
Divide into 12 greased muffin pans and sprinkle with Superseed Salad Toppers.
- Bake for 20 minutes or until golden.
Serve with a slab of butter or have them as they are. Enjoy!