Quick and Easy

iCoco Café’s savoury muffins

iCoco Café shares the recipe for their popular savoury muffins. Simple yet packed with flavour, these muffins make a perfect snack or lunch box filler

Makes 12

Cook

30M

Women's Weekly Food

This recipe first appeared in Food magazine issue 61.

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Ingredients

4 eggs

1 teaspoon chicken or vegetable stock powder

1/2 cup cooking (canola) oil

1 cup grated mild cheese

4 cup self-raising flour

1 cup diced tomato

1 cup spring onion

1 cup finely sliced spinach

1 1/2 cup milk

Method

1.Preheat the oven to 180ºC. Lightly oil a large 12-hole muffin pan.

2.Place the eggs, stock powder, oil and cheese into a large bowl and mix together well.

3.Sift in the flour and add the tomato, spring onion and spinach. Mix well.

4.Add enough milk to make a medium-thick batter and pour the mixture into the muffin holes. Bake for 25-30 minutes until cooked.

Diabetes friendly – iCoco Café, 569 Blockhouse Bay Rd, Blockhouse Bay,  ph (09) 627 4119. Open 7 days 8am-4pm.  Chefs: Des Ward and Ming Tam.

Note

Women's Weekly Food