Here is a recipe for quick, savoury muffins! Good for breakfast, brunch, snacks or a mini meal on the go. 
You might like to change up the ingredients for what you have in the fridge or use different cheese to deepen the flavour. I will be adding chia seeds to my next batch for a boost of omega fatty acids! Options: zucchini, carrot, parsley, parmesan, sharp aged cheddar. 

Ingredients:150g cheddar cheese, roughly cubed(Devondale is rennet free)
100g onion50g sundried tomatoes150g spinach leaves20g olive oil 320g self raising flour 260g rice milk2 eggs
Method:Preheat oven to 200?. 
Place cheese in TM bowl. Grate 4 seconds, speed 8. Set aside. 
Place veggies in TM bowl and chop 5 seconds, speed 7. Add oil to TM bowl. Sauté 2 minutes, 100?, speed 1. 
Add flour, milk, egg and reserved cheese to TM bowl. Mix 20 seconds, REVERSE, speed 3/4 or until combined!
Spoon into mini or full sized muffin tins. Bake for 10-15 minutes or until golden. Let cool on a wire rack and enjoy!

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