Quiche-ish Muffins

With the start of the new uni year upon me I thought it would be a good idea to make some muffins to freeze for a quick lunch or snack. Making muffins with lots of eggs and some lupin flour makes them pack a protein punch.

 

This ingredient list is rough measurements

1 1/2 cups wholemeal SR flour

2/3 cup lupin flour

7 x eggs

1 1/2 cups soy milk

1 cup grated cheddar cheese

1 brown onion finely diced

salt and pepper

Options for filling

broccolli chopped into small florets

frech corn cut off the cob

red capsicum finely chopped

tomato, seeds removed finely chopped

Place muffin cases in muffin tin and preheat oven to 180 degrees. Mix flours, eggs, milk, cheese and onion, mixture will be fairly runny.

Place variations of the chopped vegetables into the bottom of the muffin cases pour flour mixture onto it. mix lightly in to make sure the wet mixture is all through the vegies. Bake for 40 minutes or until skewer comes out clean. Eat now or pop into freezer (double bagged) for up to 2 months.