Cheese and Onion Wholewheat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Eggs1/4 Cup Vegetable (or any other) oil3/4 cup semi skimmed milk1 cup wholewheat self raising flour1 cup white self raising flour2 teaspoons baking powder1/4 teaspoon of salt1 teaspoon dried mixed herbs (I used Italian herbs)1 medium red onion1 cup grated cheddar cheese
1. Pour the milk and oil into a mixing bowl and beat in the eggs.
2. In a seperate bowl, combine all of the dry ingredients and then fold this into the milk/oil/egg mixture.
3. Chop the onion into small cubes and grate the cheese. Fold these into the mixture.
4. Spoon the mixture into muffin cases, filling around half way full. Pop the filled muffin cases onto a baking tray and bake for 15-20 minutes at 200c.
* These can be frozen for up to three months if you want to make a large batch. Makes a really good snack or meal with some chopped vegetables and dip such as hoummous.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LALALALILY.
2. In a seperate bowl, combine all of the dry ingredients and then fold this into the milk/oil/egg mixture.
3. Chop the onion into small cubes and grate the cheese. Fold these into the mixture.
4. Spoon the mixture into muffin cases, filling around half way full. Pop the filled muffin cases onto a baking tray and bake for 15-20 minutes at 200c.
* These can be frozen for up to three months if you want to make a large batch. Makes a really good snack or meal with some chopped vegetables and dip such as hoummous.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LALALALILY.
Nutritional Info Amount Per Serving
- Calories: 274.4
- Total Fat: 19.6 g
- Cholesterol: 38.3 mg
- Sodium: 205.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.4 g
- Protein: 6.9 g
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