These wholesome Muffins are packed with delicious flavors, they are perfect for kids and grown-ups to make together! Pair Them with our creamy tomato soup for a cosy, comforting meal.
- RECIPES
This week’s favourites
These wholesome Muffins are packed with delicious flavors, they are perfect for kids and grown-ups to make together! Pair Them with our creamy tomato soup for a cosy, comforting meal.
1 Large mixing bowl
1 whisk
1 Fork
1 Weighing scales
1 Grater for the cheese
1 wooden spoon
Muffin tin
Muffin liners
cooling rack
For the Creamy Tomato Soup:
1 Large Saucepan
1 stirring spoon
1 Ladle (for serving)
For the Muffins:
100 g fresh basil or baby spinach
120 g grated cheddar cheese or 120g crumbled feta cheese
3 large eggs
100 ml oil
300 ml buttermilk
200 g whole wheat flour
200 g Gem self-raising flour
2 tsp Gem baking powder
Salt and pepper to taste
For the Creamy Tomato Soup:
2 tins chopped tomatoes
1 tbsp dried oregano
Salt and pepper to taste
A generous handful of fresh basil
100 ml cream
2. In a large bowl, mix together the eggs, oil, buttermilk, salt, and pepper until well combined.
3. Add the whole wheat flour, Gem self-raising flour, and Gem baking powder to the wet mixture. Stir until just combined.
4. Fold in the basil or spinach
5. Add the cheddar or feta cheese gently.
6. divide evenly into the muffin tin.
7. Bake for 20 minutes for muffins.
2. Stir in the cream and simmer gently for another 5 minutes.
3. Blend if you like a smoother texture or leave it chunky, depending on your preference.
