​Veggie cheese muffins

A heart-safe recipe, tweaked by the Chook to personal taste! Perfect breakfast, brunch or lunch.

Ingredients
4 spring onions sliced/ diced (or similar quantity of leeks or onions whatever you have)
1 capsicum diced (not too small)
2 mushrooms diced (not too small)
1/2 cup of olive oil plus Tbsp softened butter
2 eggs
1tsp minced garlic
2-3 Tbsp sweet chilli sauce
1 cup grated cheese - I use tasty cheese but use your favourite (use fat-reduced IF you feel compelled)
1/2 cup light milk
1 cup wholemeal SR flour plus 2/3 cup white SR flour
Big pinch salt
This quanity makes 12

Method
Preheat over 200C and grease muffin pans.
Combine veggies then add oil and butter, eggs, sauce, garlic and half the cheese.
Stir in the milk then flour to combine.
Spoon into muffin pans and top with remaining cheese.
Bake until risen and golden brown (15-20mins)
Allow to stand 5 mins then place of cake cooler. Serve - with butter of course if you're like us!

Chook's note: You could use wholemeal Spelt flour for deeper taste and add oat bran for extra health! The mix of veggies is a matter of personal taste but avoid veggies that break down to mush like tomatoes and zucchini.  Potato and/or corn would work too but keep the essentials - cheese and onion.