Cheese and Onion Wholewheat Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Cheese and Onion Wholewheat Muffins calories by ingredient
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Number of Servings: 12


    2 Eggs
    1/4 Cup Vegetable (or any other) oil
    3/4 cup semi skimmed milk
    1 cup wholewheat self raising flour
    1 cup white self raising flour
    2 teaspoons baking powder
    1/4 teaspoon of salt
    1 teaspoon dried mixed herbs (I used Italian herbs)
    1 medium red onion
    1 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.

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