Sunday, 27 December 2015

Cheese Muffins

After Christmas, there is usually a stack of odds and ends of cheese left in the fridge and these cheesy breakfast muffins are a great way of using them up and serving up a delicious baked breakfast treat that are sure to be loved by all the family - they are great for toddlers too as a finger food if just one is eaten as you do need a little salt here for these savouries.

You could use almost any cheese in this quick and simple recipe but milder creamy ones may be a little too subtle. I recommend using some Cheddar, Red Leicester and a Goat's which will add a lovely oozy gooey quality too. 

Cheese Muffins

Here's how:

  • 200g self raising flour
  • 75g plain flour
  • 1 tsp baking powder
  • 1 tbsp mustard powder
  • 1 tsp Worcester Sauce
  • 150g natural yoghurt
  • 125ml whole milk
  • 1 egg, beaten
  • 150-200g cheese (selection of your choice but here I used Strong Cheddar, Red Leicester and a Welsh Goat's cheese) - grate some and tear/chop some into the little cubes
  • 1/2 tbsp dried thyme
  • 1 tsp black pepper

Firstly pre-heat the oven to 180 and place 12 muffin cases into a tin and set aside.

In one bowl combine all of the dried ingredients (flours, mustard powder, baking powder, salt, pepper, thyme) and mix well.

In a different bowl mix all of the wet ingredients (everything else) and the cheese well. 

Add the dried ingredients slowly to the wet mixing well until all is combined and then spoon out equal amounts into each muffin case.

Place into the oven to bake for 20-25 minutes or until golden brown on the top. Remove from the oven and allow to cool for at least ten minutes before serving - but be warned these are completely addictive if enjoyed warm. Enjoy!

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