6
30 minutes
Baked Bean Muffins
- 1 medium onion, peeled and finely chopped
- 3 sausages of your choice, sliced into small pieces
- 3 cups self-raising flour
- 2 tsp dry mustard
- 1/2 tsp each salt and pepper
- 2-3 tbsp chopped fresh parsley
- 1 1/2 cups grated tasty cheese
- 1 can 425g SPC Baked Beans
- 2 eggs
- 1 1/4 cups milk
- 100g butter, melted
- Cook the onion and sausages in a dash of oil in a frying pan until softened and cooked. Cool.
- Sift the self-rising flour, mustard, salt and pepper into a large bowl. Stir in the parsley and 1 cup of the grated cheese. Make a well or hole in the centre.
- Mix the onion mixture, SPC Baked Beans, eggs and milk together and pour into the dry ingredients. Stir gently to mix, adding the melted butter as you stir. Do not over-mix
- Divide the mixture evenly among 6 well-greased muffin tins and sprinkle the tops with a little of the grated cheese.
- Bake at 220°C for 15 minutes until well risen and golden. Cool in the tins for 2-3 minutes before transferring to a cake rake. Serve warm.
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