Easily amp it up with toppings of your choice like jalapeno, capsicum, and ham
Yield
Serves 8-10
Prep Time
30mins
Cook Time
30mins
Difficulty Level
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These cheese muffins are great for a myriad of occasions — from stashing in your lunch box to serving with dinner or just snacking when you’re in the mood for a savoury snack. Existing in four variations, this basic recipe is so versatile it could be used as a base for your other muffin ideas, supporting a whole new world of flavours and textures!

Ingredients

  • 2 cups (300 g) self-raising flour
  • ¼ tsp salt
  • 1 cup (120 g) coarsely grated cheddar
  • ½ cup (40 g) finely grated parmesan cheese
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 cup (250 ml) buttermilk
  • 1 egg
  • ½ cup (60 g) grated cheddar, extra
01.

Preheat oven to 220 C (200 C fan forced). Grease 8 holes of a 12 hole (⅓ cup/80 ml) muffin pan.

02.

Combine flour, salt and cheeses in a large bowl.

03.

Whisk olive oil, buttermilk and egg in a medium bowl. Stir wet ingredients into flour mixture until just combined, do not over-mix; the mixture should be lumpy). Spoon mixture into prepared pan holes and sprinkle tops with extra cheddar. Bake for 25 mins or until a skewer inserted into the centre of a muffin comes out clean. Leave in pan for 5 mins before transferring to a wire rack to cool.

JALEPENO, CAPSICUM & CORN

01.

Add cut kernels from 1 cob of fresh corn, 2 seeded and finely chopped jalapeno chillies, 150 g chopped roasted capsicum and ½ cup coriander leaves to the flour mixture. Serve with guacamole, if desired.

SPINACH & HAM

01.

Add 50 g coarsely copped baby spinach leaves, 100 g chopped leg ham and 3 finely chopped green onions to the flour mixture.

TOMATO & OLIVE

01.

Add 125 g chopped semi-dried tomatoes, ½ cup coarsely chopped pitted green olives and ½ cup small basil leaves to the flour mixture.

PUMPKIN & FETA

01.

Add 1 cup coarsely grated pumpkin, 2 tbsps chopped fresh dill and 100 g crumbled fetta cheese to the flour mixture. Just before baking sprinkle 2 tbsps of pepitas and sage leaves tossed in a little olive oil.

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