Two different, easy-to-make savoury cheese muffin recipes, great for a weekend brunch!
225g self-raising flour
1 leek, finely chopped
salt and freshly ground black pepper
½ teaspoon mustard powder
120g extra mature cheddar, grated
180ml milk
1 free-range egg
60ml olive oil
In a mixing bowl, combine the flour, leek ,cheddar and seasoning and mix well together.
Mix together the liquid ingredients; milk, egg and oil in another bowl.
Blend this to the dry ingredients.
Mix together well to form a thick paste.
Put muffin cases in a silicon muffin mould and fill each case to halfway or so with the mix.
Having preheated the oven to 200C/400F/Gas 6, cook for about 15 - 20 minutes until golden brown.
Delicious served warmed with crispy bacon and good quality sausages.
Two different, easy-to-make savoury cheese muffin recipes, great for a weekend brunch!
225g self-raising flour
100 g hard goats cheese, diced into 10 mm cubes
salt and freshly ground black pepper
180mlmilk
1 free-range egg
60ml olive oil
50g Beetroot relish or chutney
In a mixing bowl, combine the flour, goats cheese and seasoning and mix well together.
Mix together the liquid ingredients; milk, egg and oil in another bowl.
Blend this to the dry ingredients and mix together well to form a thick paste.
Swirl the beetroot chutney into the mix.
Put muffin cases in a silicon muffin mould and fill each case to halfway or so with the mix.
Having preheated the oven to 200C/400F/Gas 6, cook for about 15 - 20 minutes until golden brown.