Cheese and Egg Muffins

Step 1: Preheat oven to 200°C (180°C fan forced).

Step 2: Line the bases of 6 x 1/3 cup muffin pans with muffin paper cases or baking paper that overhang at the top at least 2cm.

Step 3: Place eggs in a small saucepan and cover with cold water. Bring the water to the boil and then simmer for 3 minutes; run under cold water until almost cold. Carefully peel, discard shells and reserve boiled eggs.

Step 4: Combine flour, spring onion, chopped chives and cheese in a medium mixing bowl and make a well in the center. Combine milk, butter, extra egg, mustard, salt and pepper in a separate jug and pour into the well and gently stir the mixture with a large metal spoon until just combined; Careful do not over mix.

Step 5: Place 1 tablespoon of muffin mixture into the base of each muffin case & top with a boiled egg then top with remaining mixture to cover.

Step 6: Sprinkle each muffin with extra cheddar cheese & bake for 25-30 minutes or until cooked through and cheese is golden brown. Cool on a wire rack and serve warm or cool.