Lunch

Cheese and Onion Wholewheat Muffins is for Lunch, Snack.

Cheese and Onion Wholewheat Muffins takes 20 minutes to prepare.

Cheese and Onion Wholewheat Muffins takes 15 minutes to cook.

Cheese and Onion Wholewheat Muffins makes 12 servings.

The ingredients for Cheese and Onion Wholewheat Muffins are:

2 Eggs
1/4 Cup Vegetable (or any other) oil
3/4 cup semi skimmed milk
1 cup wholewheat self raising flour
1 cup white self raising flour
2 teaspoons baking powder
1/4 teaspoon of salt
1 teaspoon dried mixed herbs (I used Italian herbs)
1 medium red onion
1 cup grated cheddar cheese

Here is how you make Cheese and Onion Wholewheat Muffins:

1. Pour the milk and oil into a mixing bowl and beat in the eggs. 2. In a seperate bowl, combine all of the dry ingredients and then fold this into the milk/oil/egg mixture.3. Chop the onion into small cubes and grate the cheese. Fold these into the mixture.4. Spoon the mixture into muffin cases, filling around half way full. Pop the filled muffin cases onto a baking tray and bake for 15-20 minutes at 200c. * These can be frozen for up to three months if you want to make a large batch. Makes a really good snack or meal with some chopped vegetables and dip such as hoummous. Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user LALALALILY.

The nutritional information for Cheese and Onion Wholewheat Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 274.4

• Total Fat: 19.6 g
• Cholesterol: 38.3 mg
• Sodium: 205.3 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 2.4 g
• Protein: 6.9 g

The dietary needs meet for Cheese and Onion Wholewheat Muffins is Vegetarian