This easy recipe for cheese muffins with an egg in the middle is a wonderful idea for a school lunchbox. This is an excellent school lunch idea for children who do not like sandwiches.
- Preheat oven to 200 degrees. (180degC with fan forced). Line 6 x 1/3 cup mini muffin pans using muffin paper cases or baking paper with an overhang of at least 2cm at the top.
- Cover the eggs with cold water in a small pan. Bring the water up to a boil, then simmer it for three minutes. Then, run the eggs under ice water to almost cool them down. Remove the shells, and keep boiled eggs.
- Make a well at the center of a medium-sized mixing bowl. Combine the flour, spring onions, and cheese. Pour milk, butter, and extra egg into the well. Stir the mixture gently with a large metal teaspoon until it is combined. Don’t overmix
- Put one tablespoon of the muffin mixture in each muffin case. Add a boiled yolk to the top. Cover with the remaining mixture. Sprinkle extra cheddar cheese. Bake for 25-30 minutes or until cheese is golden and cooked through. Cool on a rack, and then serve hot or cold.