Cheese and Herb Muffins
Making sandwiches for the kids everyday can become boring, so I like to change it up a little. These savoury cheese and herb muffins are the perfect swap and are great as snacks too. Packed with a lot of flavour and goodness, you're kids will absolutely love them. They also freeze really well so it's always handy to have an extra batch prepared and ready to go.
3 cups Spelt flour (or flour of your choice)
3 tablespoons mixed dry herbs (I used rosemary, parsley and oregano)
1 cup grated tasty cheese
1/2 cup grated parmesan cheese
2 eggs, lightly whisked
1.5 cups Almond milk (or milk of choice)
Preheat your oven to 180 degrees. Grease your muffin tins and set aside.
Place the flour in a large bowl and using your hands rub in the butter.
Add your dry herbs and cheese and mix.
Add your eggs and milk and mix so that it is all well combined. Be careful not to over mix.
Spoon the mixture into your muffin tin and bake for 20 minutes.
Makes 12 muffins