1 tablespoon olive oil
1 Cup Milk
250 grams self-raising flour
150 grams tasty cheddar cheese
1 cup mustard greens
1 cup rocket or silver beet
Butter and flour for coating the muffin tins
1. Pre-heat the oven to 180 degrees.
2. Shred the mustard greens and rocket/silver beet finely.
3. Cut the cheese into 12 equal cubes.
Grease the muffin tin with butter and shake over some flour to line the tin (this will stop the muffins from sticking).
Whisk the egg and milk together, then sift in the flour and salt.
Mix in the shredded mustard greens with a tablespoon of oil.
Using a spoon, fill the muffin tins to 1/3 full, add a piece of cheese to each muffin, then top with the muffin mixture until they are 2/3 full.
Bake for 20 minutes until puffed and golden brown. Rest for 10 minutes before turning out.