Baked Bean Muffins

Canteen = Everyday

Muffins are a great snack for kids on the go and perfect for a lunchbox. These are also great for dinner or to pass around as a share plate at a celebration.

Serves: 12 muffins


1 tsp olive oil
3 spring onions, finely sliced
3 mushrooms finely chopped
¼ small red capsicum, finely diced
1/2 cup parsley, chopped (optional)
1¼ cups self raising flour, sifted
½ cup milk
1 egg, lightly beaten
2 tbs cottage cheese
220g can baked beans (preferably salt reduced)
½ cup grated low fat tasty cheese


Heat oil in a small non-stick pan, add the spring onion, mushrooms, capsicum and parsley and cook for 2 minutes, or until the vegetables have softened.
Sift flour into a large bowl. Make a well in the centre and gradually pour in the milk, egg and cottage cheese while mixing gently. Fold in the vegetable mixture, baked beans and cheese until just combined.
Spoon batter into a greased muffin pan and bake in a preheated oven at 180°C for 12-15 minutes, or until golden. Cool on a cake rack.

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