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.

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