225g self-raising flour
50g plain flour
1 tsp baking powder
½ level tsp bicarbonate of soda
¼ tsp thyme
100g cheese, grated (I used mix of mature cheddar & red leicester)
6 tbsp vegetable oil
150g cream cheese
1 tbsp Worcestershire sauce
100g mixed veg grated or chopped very small (I used apple, carrot, leek & tomato)
Heat oven to 200C/fan 180C/gas 6.
Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, and thyme in a bowl. Then add the vegetable mix.
In a separate bowl, mix the cheese, oil, cream cheese, milk, egg and Worcestershire sauce.
Combine all the ingredients and divide between the muffin cases in the muffin tin.
This mixture makes about 40-50 small muffins so either half the quantity of ingredients, make a mixture of large and small muffins (most supermarkets stock the teenie tiny cup cake cases) or freeze what you don't need.
Place in the oven for:
10-12 minutes for mini muffins
20-25 minutes for larger ones.
Remove and cool slightly on a rack.
Great for pack lunches, finger foods, parties, picnics or with a nice slice of thick cut ham, salad and a good dollop of chutney!
Should keep in an airtight container for 3 days.