- Ingredients
- Method
Ingredients
- 2 cups (250g) self-raising flour
- 2 cups (250g) grated cheese
- 2 eggs
- 2 cups (500ml) water
- onion and/or bacon and/or capsicum optional
Reviews
36
What did you think of this recipe?
Jane
I have made this recipe twice now and love it. I replace 1/4 cup of water with 1/4 cup of oil as it keeps better I feel. Takes around 18 mins in large silicon muffin casings in my oven.
4
So good
I loved these so much. They were moist, fluffy and kept well in an airtight container after a couple of days. Delicious straight out of the oven with some butter. A foolproof recipe with incredible results.
5
Rita
Don't use paper muffin cases! Also it tasted a little eggy, I'm going to try and omit one egg next time
2
Frances
A very wet mixture. Lesson learnt: don't use paper muffin cases! otherwise a nice muffin.
4
Cat
These were fluffy, light and nicely cooked in silicone muffin pans. The only thing I would add is 1/4 tsp salt. I added onions with the cheese.
4
1515211313
I made these muffins today following the recipe exactly as it's written and I'm sorry to say that they don't even deserve one star. They weren't even close to being cooked after 20 minutes. I've baked many recipes from your website and they've all turned out to be very very good but I'm sad to say that this one failed miserably
1
Method
Place flour into a bowl with cheese (and optional ingredients if using) then mix together.
Break 1 egg into a cup then fill the cup with water, whisk together then pour over cheese and flour.
Do the same again with the other egg.
Stir together until well mixed then spoon into well greased patty cups or muffin cases.
Cook in a preheated oven at 200 degrees C. Bake for 15-20 minutes - check after 10 minutes.
When well risen and golden brown they are cooked.
Reviews
36
What did you think of this recipe?
Jane
I have made this recipe twice now and love it. I replace 1/4 cup of water with 1/4 cup of oil as it keeps better I feel. Takes around 18 mins in large silicon muffin casings in my oven.
4
So good
I loved these so much. They were moist, fluffy and kept well in an airtight container after a couple of days. Delicious straight out of the oven with some butter. A foolproof recipe with incredible results.
5
Rita
Don't use paper muffin cases! Also it tasted a little eggy, I'm going to try and omit one egg next time
2
Frances
A very wet mixture. Lesson learnt: don't use paper muffin cases! otherwise a nice muffin.
4
Cat
These were fluffy, light and nicely cooked in silicone muffin pans. The only thing I would add is 1/4 tsp salt. I added onions with the cheese.
4
1515211313
I made these muffins today following the recipe exactly as it's written and I'm sorry to say that they don't even deserve one star. They weren't even close to being cooked after 20 minutes. I've baked many recipes from your website and they've all turned out to be very very good but I'm sad to say that this one failed miserably
1
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- 1 cup Edmonds Self Raising Flour (150g)
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- 1 egg, lightly beaten
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To serve
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Icing
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- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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