Get This -
2 1/2 cups self-raising flour
1 medium carrot, grated
1 small onion, finely diced and lightly fried to take the rawness away
1 cup grated tasty cheese
small slice of favourite Kenilworth flavoured cheese, crumbled
1 tablespoon fresh parsley, chopped
1 cup milk
125g butter, melted and cooled
Do This -
Preheat oven to 200C or 180C fan-forced. Line 12 large muffin cups lightly with patty papers.
Sift flour into a large bowl and add carrot, onion and cheeses. Stir to combine and make a well in the centre.
Whisk eggs and milk a jug. Add egg mixture and melted butter to the bowl and fold together until just combined, do not overbeat.
Spoon mixture into prepared tins. Bake for 20 mins until risen and golden brown. Leave in the tin for 5 mins then lift out onto a wire rack to cool.