Cheese, Red Pepper and Bacon flavoured muffins

These are great for breakfast or even for kids to take to school in their lunch boxes as a healthy snack.

40 mins

Makes 12 muffins

You will need:

spray oil

2 eggs, plant based egg alternative

150ml Soya milk

2 garlic cloves, crushed

100 g Vegan salted butter, cold and grated

225 g Vegan cheddar cheese, grated

3 tsp Herby Hog Smoky Bacon flavoured Seasoning

2 spring onions, roughly chopped

2 red peppers de-seeded and chopped into small pieces

350 g self-raising flour

Preparation

  1. Preheat the oven to 180°C/355°F
  2. Grease a 12-hole muffin tin with the oil and set aside
  3. Put the beaten eggs into a mixing bowl and add the milk, garlic and butter and mix well.
  4. Add 150g of the grated cheese, spring onion, chopped peppers and 2 tsps of the seasoning and mix together.
  5. Add the flour to the wet mixture and stir to a stodgy consistency.
  6. Fill each of the muffin holes with the mix to just below the top of the tray.
  7. Sprinkle the remaining cheese equally across the 12 muffins and then sprinkle on the last tsp of seasoning over the top.
  8. Bake in the centre of the oven for 20-25 minutes or until golden brown.
  9. Cool the muffins for 15 minutes in the muffin tin and then turn out on to a wire rack to completely cool.
  10. Store in an airtight container in the fridge for up to 3 days.
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