Anya is still taking her baked milk muffin for her allergy management and I’m trying to bake different flavors so that she will not get too bored eating the muffin 😅 we have been baking sweet muffin and after recent discussion with her nutritionist, we decided to try out savory style. I’ve modified the original recipe from @kkh.sg but keeping the same amount of fresh milk per muffin. We are still unable to use the normal cheese due to Anya’s allergy but vegan cheese is still yummy!
So glad that’s she loves this version too!

Recipe makes 6 muffins

Ingredients:
Fresh milk 250g
Canola oil 40ml /33g
1 egg (57g without shell)
Tomato paste 20g
Self-raising flour (shifted) 150g
Salt 1/2 tsp / 3g
vegan cheddar cheese 110g
Kalamata pitted olive 25g
Chopped Spring onion 1tbsp/4g
Italian herbs 1/2 tsp

Topping
10g cheddar cheese
2 sliced pitted olive

Steps:
1. Preheat oven to 190°C
2. Mix milk, egg and oil together
3. Add all wet ingredients into dry ingredients and mix well
4. Scooped into 6 muffin tins, top with some cheddar cheese and sliced olive
5. Bake in preheated oven for 30 mins. (Tent with aluminum foil at 15 mins)
6. Removed and let cool on rack