Savoury cheese and rice muffins
Pack these in the lunchboxes and see how they come back for more. Serve these muffins warm at breakfast spread with butter and jam.
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Loading... Ingredients
500 ml (2 cups) cake flour
250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
7,5 ml (1 ½ tsp) baking powder
½ tsp salt
½ tsp cayenne pepper
250 ml (1 cup) grated matured cheddar cheese
375 ml (1 ½ cups) full cream milk
3 eggs, beaten
125 ml (½ cup) melted butter
Method
1.Heat oven to 200 ºC.
2.Mix dry ingredients with ¾ cup of the cheese in a mixing bowl and make a whole in the middle.
3.Combine milks, eggs and butter and add. Loosely mix.
4.Butter a 12 unit muffin pan, line with baking paper. Fill with the dough, top with remaining grated cheese and bake for 25 minutes. Cool on a wire rack.