Charlene's Recipe

Cheese and Onion Wholewheat Muffins

Category: muffins

Makes 12 muffins

2 Eggs
1/4 Cup Vegetable oil
3/4 cup semi skimmed milk
1 cup wholewheat self raising flour
1 cup white self raising flour
2 tsp baking powder
1/4 tsp of salt
1 tsp dried Italian herbs
1 medium red onion
1 cup grated cheddar cheese

Pour the milk and oil into a mixing bowl and beat in the eggs.
In a separate bowl, combine all of the dry ingredients and then fold this into the milk/oil/egg mixture.
Chop the onion into small cubes and grate the cheese. Fold these into the mixture.
Spoon the mixture into muffin cases, filling around half way full. Pop the filled muffin cases onto a baking tray and bake for 15-20 minutes at 390 F.

* These can be frozen for up to three months if you want to make a large batch. Makes a really good snack or meal with some chopped vegetables and dip such as hummus.