Cheesy Butterfly Muffins
Bring on the flavour with these easy cheesy butterfly muffins. For extra cheesiness sprinkle a little grated cheese over the muffins before baking. Use your child’s favourite spread to finish them off, or try Montagu Spicy Coconut Flavoured Peanuts and Raisins for a different flavour. You can also make a double batch and pop them in the freezer!
Makes 12 Ingredients:
10ml (2 tsp) baking powder
pinch of salt
5ml (1 tsp) fresh or dried thyme leaves
250ml (1 cup) grated cheddar cheese
Bobotie Flavoured Peanuts and Raisins, roughly chopped 200ml milk
150ml sunflower oil
1 large egg
5ml (1 tsp) Dijon mustard
¾ cup hummus or cheese spread
Bobotie Flavoured Peanuts and Raisins, to decorate 24 pretzels, to decorate
Preheat the oven to 180ºC.
Grease a muffin tray well.
Sift the flour, baking powder and salt into a large mixing bowl.
Stir in the thyme, cheese, and peanuts and raisins.
Whisk the milk, oil, egg and mustard together in a separate jug.
Pour the wet ingredients into the dry ingredients and fold together until just combined (avoid over mixing).
Scoop the batter into the muffin tray.
Bake the muffins for 15-18 minutes or until an inserted skewer comes out clean. Leave to cool.
Cut a muffin in half. Spread one side with hummus or cheese spread and arrange the peanuts and raisins and pretzels on top to create the butterfly’s body and wings.
Repeat with the remaining muffins and serve.