These cheese muffins are perfect for packing in a school lunch, or even for days when you are bringing your lunch to work. They are full of protein and fibre, and they are quick and easy to both make and eat
Preparation Time: 15
Cooking Time: 15
Yield: 10
Description:
Get your kids in the kitchen to help make them! Cooking with your junior chefs is a great way for kids to practice measuring, pouring, scooping, mixing, and math!
Ingredients:
1/2 Cup plus one tablespoon all-purpose flour
1/2 Cup whole-wheat flour
1/8 Teaspoon salt
2 Teaspoon baking powder
1 Cup grated cheddar cheese (we like sharp cheddar, but any kind should work)
2 eggs
1/2 Cup milk
1 green onion, chopped
1/2 onion, chopped (optional)
1/4 Teaspoon pepper
1 Teaspoon dry mustard (optional)
1/2 Cup whole-wheat flour
1/8 Teaspoon salt
2 Teaspoon baking powder
1 Cup grated cheddar cheese (we like sharp cheddar, but any kind should work)
2 eggs
1/2 Cup milk
1 green onion, chopped
1/2 onion, chopped (optional)
1/4 Teaspoon pepper
1 Teaspoon dry mustard (optional)
Preparation:
1. Preheat oven to 350 °F (180 °C). Line muffin tins with paper muffin cups.
2. Combine first four ingredients in a big bowl and mix well. Stir in grated cheese.
3. In a medium bowl, beat together eggs and remaining ingredients.
4. Make a well in dry ingredients, and pour in egg mixture. Stir until just combined. Spoon into prepared muffin tins.
5. Bake for 15 to 20 minutes, or until a toothpick inserted in the centre comes out clean.
Note: this recipe is very flexible. Feel free to add 1/2 chopped olives, 1/2 cup grated zucchini, 1/2 finely chopped blanched broccoli or 1/2 chopped spinach. You could also substite cheddar for other varieties such as feta, and adjust spices to your family's preference. Dry mustard can easily be replaced with basil, oregano, or other flavours your kids love.
