Savoury Tenderstem®, cheddar cheese and chilli muffins
10 mins preparation
20 mins cooking
Makes 10 muffins
- 1 Red onion, finely chopped
- 1 tsp Rapeseed oil
- 8 Tenderstem®, finely chopped
- 1 Chilli, deseeded and finely chopped
- 2 tbsp Balsamic vinegar
- 10 Muffin cases
- 250g Plain flour
- 3 tsp Baking powder
- 50g Melted butter
- 2 Eggs
- 250ml Whole milk
- 120g Grated cheese
- Salt + pepper
Add 1 tsp of rapeseed oil to a non-stick frying pan and cook the onions, Tenderstem® and chilli until cooked though. Add the balsamic vinegar to the pan and cook out until the balsamic vinegar is fully absorbed by the vegetables. Take out of the pan and leave to cool.
In a large mixing bowl add the plain flour, baking powder, melted butter and eggs and mix with an electric whisk while slowly pouring in the milk. Once fully combined and looking like a cake mixture, fold in the cheese, cooked vegetables, salt and pepper.
Put your muffin cases into a muffin tray and fill each near the top as they will rise a little.
Put in a preheated oven 180c/gas mark 4 for 20-25 mins.