Chris Dips



Makes 6-8 large muffins

Ingredients

2 cups self raising flour
4 spring onions, finely chopped
125g grated Tasty cheese
2 large eggs
30g butter, melted
1/4 cup milk
1/2 cup Chris’ Greek Style Natural Yoghurt
200g tub Chris’ Corn Relish Dip
Salt and freshly ground black pepper to taste

Method

  1. Preheat oven to 200C. Line each muffin hole with large squares of baking paper or use large muffin papers.
  2. Place the flour, spring onions and cheese in a large mixing bowl. In a separate bowl whisk together the eggs, butter, milk, Chris’ Greek Style Natural Yoghurt and 3/4 of a tub of Chris’ Corn Relish Dip. Season with salt and pepper to taste and mix until well combined.
  3. Spoon mixture into the muffin tray and bake for 20 minutes or until golden brown. Serve muffins warm, smeared with the remaining Chris’ Corn Relish Dip.
  • Muffins will keep for 3 days in a sealed container and can be frozen for 1 month.
  • Reheat muffins for 15 seconds in the microwave.

» Print