Saturday, 10 November 2012

Savoury Cheese Muffins

savoury muffins
These savoury muffins take just minutes to make, and taste delicious served warm with home made soup. They are also a great addition to packed lunches and picnics.
  • 2 cups hard, tasty cheese (e.g. extra mature cheddar, hard goat's cheese), grated 
  • 2 cups self raising flour
  • 1 level tsp paprika
  • 1 level tsp English mustard powder
  • ½ tsp dried oregano
  • 2 medium eggs
  • 1 cup milk
  • ½ level tsp bicarbonate of soda
  • ½ cup chopped vegetable anti-pasti (e.g. olives, sun-dried tomatoes, roasted peppers)
Mix the eggs and milk together.
Put all of the dry ingredients in a bowl and add the egg and milk mixture. Stir gently to combine. 
Spoon mixture into a well greased muffin tin. 
Bake at 200C/190C Fan/Gas 6/400F for 12-15 mins, or until firm and golden brown. 
Leave to cool for a few minutes and then loosen around each muffin with a knife before turning out and cooling on a wire rack.
Best eaten warm on the day you've made them.

Suitable for freezing.

Alternatives: Bake mini, bite-size muffins for parties. Reduce the cooking time to 8-10 minutes. 
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  1. Love the addition of the mustard and antipasti. Brilliant.

    1. Thanks. They definitely make a tastier muffin!

  2. Loved this new idea of combination used. Sounds yummy!

  3. Oooo these look good. Will try with sun-dried tomato in as this sounds fab.

  4. Sound like a delicious munchie well worth trying around Xmas time!


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