Parmesan Muffins
Servings: 6
Calories: 280kcal
Parmesan Muffins make a great happy hour snack or make-ahead lunchbox option - Super fluffy, packed with flavours and no butter or eggs required!
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Ingredients
- 225 g all purpose flour
- 1 teaspoon brown sugar
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 100 g parmesan cheese, grated plus additional cheese cubed for topping
- 2 spring onions finely sliced
- 3 tablespoon extra-virgin olive oil
- 6 oz beer
- cooking oil spray
Instructions
- Preheat oven to 180C/350F and spray the muffin tin with cooking spray.
- In a large bowl combine all the dry ingredients and cheese. Fold in chopped spring onions and olive oil. Then pour in the beer and stir until just combined.
- Pour the prepared batter into muffin tin, filling about ¾ of the tin. Add extra cubed cheese on top of each muffin.
- Bake for about 18-20 minutes or until the muffins have raised and a toothpick insert in the center comes out clean.
- Serve immediately or slightly chilled. Freeze them individually for later use, for up to three months.
Nutrition
Calories: 280kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 605mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 286mg | Iron: 2mg