Name: Triple cheese & onion muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
Ingredients: 150ml sunflower oil plus extra for the tin; 1 large egg; 284ml carton buttermilk made up to 350ml with milk; 500g self-raising flour; 1 tsp English mustard powder; 140g mature cheddar grated; 1 bunch spring onions sliced; small bunch chives snipped; 25g parmesan (or vegetarian alternative), grated; 200g full-fat soft cheese gently diced into 2cm cubes

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Triple cheese & onion muffins

Triple cheese & onion muffins

Sarah Cook

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Makes 12

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.2 out of 5.27 ratingsRate

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Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150ml sunflower oil

plus extra for the tin
1 large egg
284ml carton buttermilk

made up to 350ml with milk
500g self-raising flour
1 tsp English mustard

powder
140g mature cheddar

grated
1 bunch spring onions

sliced
small bunch chives

snipped
25g parmesan

(or vegetarian alternative), grated
200g full-fat soft cheese

gently diced into 2cm cubes

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Nutrition: per muffin

kcal375
fat24g
saturates8g
carbs30g
sugars2g
fibre2g
protein10g
salt0.8g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
step 2

Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

Recipe from Good Food magazine, July 2012

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A star rating of 4.2 out of 5.27 ratings

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