Whether they’re packed in a lunchbox, or devoured with an afternoon cuppa, these basic cheese muffins make for a delicious snack. If you’re a fan of savoury muffins, then try one of our cheese muffin variations below. They’re easy to bake and a great way to get the kids in the kitchen.
Looking for new ways to bulk up the kid’s lunchbox? Try our savoury muffins recipes, made with school and work in mind.
One of the best things about this basic cheese muffin recipe is that it’s so versatile, it can be used as a base for other muffin recipes. Here are some of our favourite savoury muffin variations:
JALEPENO, CAPSICUM & CORN – Add cut kernels from 1 cob of fresh corn, 2 seeded and finely chopped jalapeno chillies, 150g chopped roasted capsicum and ½ cup coriander leaves to the flour mixture. Serve with guacamole, if desired.
SPINACH & HAM – Add 50g coarsely copped baby spinach leaves, 100g chopped leg ham and 3 finely chopped green onions to the flour mixture.
TOMATO & OLIVE – Add 125g chopped semi-dried tomatoes, ½ cup coarsely chopped pitted green olives and ½ cup small basil leaves to the flour mixture.
PUMPKIN & FETA – Add 1 cup coarsely grated pumpkin, 2 tablespoons chopped fresh dill and 100g crumbled fetta cheese to the flour mixture. Just before baking sprinkle 2 tablespoons of pepitas and sage leaves tossed in a little olive oil.
Ingredients
Method
1.Preheat oven to 220C (200C fan forced). Grease 8 holes of a 12-hole (1/3-cup/80ml) muffin pan.
2.Combine flour, salt and cheeses in a large bowl.
3.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 minutes or until a skewer inserted into the centre of a muffin comes out clean. Leave in pan for 5 minutes before transferring to a wire rack to cool.
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Con Poulos
