1 cup self-raising flour
1 tsp baking powder
1 cup of tasty grated cheese
1/4 cup warrigal greens (blanched, water squeezed out and chopped)
1/4 cup chopped parsley or add an extra 1/4 cup of warrigal greens
1 tablespoon chopped herbs (e.g. thyme/oregano/basil)
1 spring onion or equivalent amount of chives
1/2 tsp salt
1 tsp sugar
1/2 cup + 2 tablespoons milk
Cherry tomatoes or a tomato slice on top (optional)
Measure and mix the first ten ingredients.
Mix milk and eggs then fold into mixture (best not to overmix).
Spoon into greased muffin tins.
Add tomatoes to the top if so desired.
Cook at 200 degrees for 10 – 12 mins.
* Makes 6 large muffins or 12 mini-muffins. We usually double or triple it as the muffins tend to disappear very quickly.