Vegie Cheese Muffins Recipe

Name: Vegie Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 spring onions; 1 red capsicum; 2 tomatoes; ⅓ cup margarine, melted; 2 eggs; 3 tablespoons sweet chili sauce; 1 teaspoon garlic, minced; 1 cup reduced fat cheese, grated; ½ cup skim milk; 1 cup whole wheat self-rising flour; ⅔ cup white self raising flour

Servings: persons

4 spring onions
1 red capsicum
2 tomatoes
⅓ cup margarine, melted
2 eggs
3 tablespoons sweet chili sauce
1 teaspoon garlic, minced
1 cup reduced fat cheese, grated
½ cup skim milk
1 cup whole wheat self-rising flour
⅔ cup white self raising flour

1
Preheat oven to 200C Brush muffin pan with a little of the margarine.
2
Slice spring onions, oncluding most of the green tops, and put them in the mixing bowl.
3
Cut capsicum and tomatoes into small squares and add to bowl.
4
Add margarine, eggs, sweet chilli sauce, garlic, and half ofthe grated cheese.
5
Stir in the milk, then the flour, mixing until just combined.
6
Spoon mixture into prepared muffin pans and top with the remaining cheese.
7
Bake until risen, golden brown and cooked through (15-20 minutes).
8
Allow to stand for 5 minutes, then place on a cake cooler or serving plate.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 spring onions, 1 red capsicum, 2 tomatoes, ⅓ cup margarine, melted, and more.

Yes, Vegie Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegie Cheese Muffins

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