Cheese and Vegemite Muffins
- 2 tablespoons vegemite
- 250ml milk 250ml
- 200g gruyere cheese, grated plus extra
- 6 spring onions thinly sliced
- 140g Self Raising Flour
- 70g Wholemeal Plain Flour
- 1 teaspoon bicarbonate of soda
- 1 egg
Heat the oven to 200 degrees. Lightly grease and paper line 10 holes of large muffin tin.
Warm the vegemite and milk in a saucepan over gentle heat, stirring until the vegemite has totally melted. Remove from heat and leave to cool for 10-15 minutes.
Combine the cheese, spring onions, flours and bicarb soda in a large bowl.
Whisk the egg into the cooled vegemite-milk mixture, then pour over the dry ingredients and fold together briefly, being careful not to over-mix.
Divide the mixture between the muffin pans so all are 3/4 full. Sprinkle with the extra cheese, then bake in a hot oven for 12-15 minutes.
Serve warm. Can be frozen and reheated in a microwave prior to serving.