Muffins have been a bit of a feature in our kitchen lately (see Strawberry Muffins) including this savoury Cheese Muffin version being added to the repertoire.
There is a good reason they’re such a staple as muffins are really the ultimate in family cooking – easy to make, eaten by all and extremely versatile. The latter is because you can take a basic muffin mix and using whatever ingredients are on hand, turn them into a dozen yummy muffins that won’t last a day (in my house anyway). The other great thing about muffins is that they freeze well and can always be on hand to pop into lunchboxes, picnic baskets or for a quick morning tea treat.
This Cheese Muffin recipe with a hint of herbs is fantastic for dunking in soups or soaking up stew juices. They offer an alternative to bread for serving with meals and add a bit of variety.
Cheese Muffin Recipe
2 cups self-raising flour
1 egg, lightly beaten
1 cup milk
4 tablespoons melted butter
1 cup grated tasty cheese
1 teaspoon dried mixed herbs (optional)
Preheat oven to 200C (390F) and lightly grease a 12 hole muffin pan. Alternatively place muffin cases into the pan holes.
Add the flour to a mixing bowl and make a well. Add the remaining ingredients and mix together. Stir until the ingredients are just combined. The mixture should still be pretty lumpy.
Divide the mixture evenly among the muffin holes filling each to about 1/2 full.
Bake for 20-25 minutes. Test the muffins are cooked by inserting a skewer into the centre of a muffin. When cooked, it will come out clean.
The Klutzy Cook Notes
- Use whatever herbs or spices are on hand to create a different flavor each time.
- Store in an airtight container for 1-2 days or freeze immediately.
- Next time your serving soup, try these cheese muffins as a delicious alternative to bread.
Do you have any savoury muffins you’d like to share?
Other easy baking recipes you might like: