Makes 12 medium sized muffins
2 cups flour
½ cup grated cheese
4 tsp baking powder
1 ½ cups chopped and grated vegetables (silverbeet, spinach, carrots, broccoli, zucchini, onion, corn, capsicum all work well, but be creative)
50 g butter
1/2 to 2/3 cup milk
Put flour, cheese and baking powder in a bowl and stir together. Add vegetables and stir though again. Put butter in a small microwave proof dish and melt. This will take 20-30 seconds and it is a good idea to cover it, as it may spatter as it heats. Re-use your flour cup and beat egg with a fork in this. Add ½ cup of milk to the egg and beat together. Add the butter, egg and milk to the dry ingredients and mix through. You may need to use a little extra milk if the mixture is too dry. You want this to be similar to a damp scone mix consistency, or with all components wet, but firm.
Grease 12 muffin tins, spoon the mixture into these (divided evenly) and bake at 200 degrees until cooked through and browning on top.